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Dried parsley

Petroselinum crispum

What dried parsley has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About dried parsley

Parsley leaf dried and flaked. Removing the water concentrates everything left behind, which makes dried parsley one of the most vitamin K dense items in an ordinary kitchen by weight — a point that matters to a specific group of people rather than to everyone.

Also known as dried parsley, parsley flakes, dried parsley leaf

Kidney & Urinary Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Kidney and urinary function

Kidney & Urinary Health
Insufficient evidence

Parsley tea is sold widely as a kidney flush and diuretic. The diuretic effect has been shown in rats, human trials are essentially absent, and the herb also contains oxalate, which points the opposite way for stone-formers.

Insufficient evidence. Not enough human research to say anything useful yet.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Dried parsley

Ask about Dried parsley

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories292 kcal15%
Protein26.6 g53%
Total fat5.48 g7%
Carbohydrate50.6 g18%
Fibre26.7 g95%
Total sugars7.27 g—
Water5.89 g—
Fats
Saturated fat1.38 g7%
Monounsaturated fat0.761 g—
Polyunsaturated fat3.12 g—
Cholesterol0 mg0%
ALA (omega-3)1.86 g—
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)1.25 g—
Vitamins
Vitamin A97 µg11%
Vitamin C125 mg139%
Vitamin D0 µg0%
Vitamin E8.96 mg60%
Vitamin K1360 µg1133%
Thiamin (B1)0.196 mg16%
Riboflavin (B2)2.38 mg183%
Niacin (B3)9.94 mg62%
Pantothenic acid (B5)1.06 mg21%
Vitamin B60.9 mg53%
Folate180 µg45%
Vitamin B120 µg0%
Choline97.1 mg18%
Minerals
Calcium1140 mg88%
Iron22 mg122%
Magnesium400 mg95%
Phosphorus436 mg35%
Potassium2683 mg57%
Sodium452 mg20%
Zinc5.44 mg49%
Copper0.78 mg87%
Manganese9.81 mg427%
Selenium14.1 µg26%
Other measured compounds
Beta-carotene1152 µg—
Alpha-carotene17 µg—
Lycopene0 µg—
Lutein + zeaxanthin2428 µg—
Caffeine0 mg—
Ash11.4 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Spices, parsley, dried (USDA FoodData Central, FDC ID 170930).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • driedChanges volatile aroma compounds and nutrient density

    Drying strips the fresh green aroma while concentrating vitamin K, minerals and flavonoids per gram. Dried parsley is best treated as a different seasoning rather than a stand-in for a handful of fresh leaves.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Interaction

    Vitamin K and warfarin

    Dried parsley is extremely concentrated in vitamin K by weight. Occasional culinary use is not the problem — sudden changes are. Anyone taking warfarin is advised to keep vitamin K intake steady rather than avoid it, and switching to or from a habit of adding parsley by the tablespoon is the kind of change worth mentioning at an anticoagulant clinic.

  • Too much

    Parsley oil and apiol are toxic at medicinal doses

    Parsley seed oil is rich in apiol and myristicin and has a long history of use as an abortifacient, with poisonings, liver and kidney damage and deaths on record. The leaf as a food carries none of that exposure, but concentrated parsley preparations should not be taken in pregnancy.

  • Worth knowing

    Moderate oxalate content

    Parsley contains oxalate, and it becomes relevant only if large amounts of the dried herb are consumed daily by someone prone to calcium oxalate kidney stones. Ordinary seasoning quantities are not a concern.