USDA ingredient referenceUpdated August 22, 2026

Parsley, fresh in 19 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Parsley, fresh” appears as a formulation input in 19 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 19 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Parsley, fresh in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 19 complete records.

Every occurrence collected here uses ingredient code 11297 and the source description “Parsley, fresh.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Meat mixed dishes (8), Poultry mixed dishes (4), Seafood mixed dishes (4). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

0.2%–1.2%

The middle half of linked records spans 1 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Meat mixed dishes

8 of 19 linked records (42%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

Under 1%

12 records (63%) fall in this band after repeated rows for code 11297 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11297 in 18 linked records (95%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 11297 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 11297 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 11297 have been combined.

Under 1%12 records
12 of 19
1% to under 5%7 records
7 of 19
5% to under 15%0 records
0 of 19
15% to under 30%0 records
0 of 19
30% to under 60%0 records
0 of 19
60% to 100%0 records
0 of 19

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Meat mixed dishes	8	0.2%	0.2%–1.3%	0.06%–2.1%
Poultry mixed dishes	4	0.4%	0.3%–0.7%	0.2%–1.3%
Seafood mixed dishes	4	0.4%	0.2%–0.7%	0.2%–1.1%

What the spread can tell you

In this collection, “Parsley, fresh” ranges from 0.06% to 2.1% of listed source-input weight, with a median of 0.3%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Parsley, fresh.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 11297, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	68 kcal	123–219 kcal	162 kcal	514 kcal	19
Proteinper 100 g of the complete food	2.3 g	8.2–15.3 g	12 g	22.6 g	19
Carbohydrateper 100 g of the complete food	2.3 g	4.9–10.8 g	5.1 g	29 g	19
Total fatper 100 g of the complete food	1.1 g	5.3–15 g	8.7 g	41.2 g	19
Dietary fiberper 100 g of the complete food	0.2 g	0.6–1.3 g	0.8 g	4.8 g	19
Sodiumper 100 g of the complete food	71 mg	195–400 mg	250 mg	589 mg	19

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 19 Feast-indexed food records that list code 11297

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

19 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beef burgundy	Meat mixed dishes	10 input rows	3.8 g	0.1%	148 kcal	18.5 g	369 mg	FDC 2706371 ↗
Beef shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	3.8 g	0.2%	122 kcal	14.8 g	208 mg	FDC 2706730 ↗
Beef wellington	Meat mixed dishes	11 input rows	1.3 g	0.06%	368 kcal	19.2 g	182 mg	FDC 2706501 ↗
Chicken or turkey and rice with cream sauce	Poultry mixed dishes	11 input rows	7.6 g	0.6%	136 kcal	8.1 g	380 mg	FDC 2706539 ↗
Chicken or turkey cordon bleu	Poultry mixed dishes	12 input rows	15 g	1.3%	210 kcal	22.6 g	589 mg	FDC 2706441 ↗
Chicken or turkey shish kabob with vegetables, excluding potatoes	Poultry mixed dishes	11 input rows	3.8 g	0.2%	104 kcal	13 g	346 mg	FDC 2706783 ↗
Eggplant and meat casserole	Meat mixed dishes	15 input rows	30 g	1.1%	96 kcal	7.1 g	176 mg	FDC 2710144 ↗
Falafel	Bean, pea, legume dishes	11 input rows	7.5 g	1.3%	514 kcal	8.3 g	499 mg	FDC 2707408 ↗
Fish shish kabob with vegetables, excluding potatoes	Seafood mixed dishes	11 input rows	3.8 g	0.2%	68 kcal	9.4 g	250 mg	FDC 2706867 ↗
Flounder with crab stuffing	Seafood mixed dishes	9 input rows	7.6 g	0.5%	136 kcal	15.1 g	427 mg	FDC 2706562 ↗
Grape leaves stuffed with rice	Rice mixed dishes	12 input rows	1 g	0.07%	168 kcal	2.3 g	166 mg	FDC 2709064 ↗
Lamb shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	3.8 g	0.2%	162 kcal	12 g	222 mg	FDC 2706780 ↗
Pork shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	3.8 g	0.2%	124 kcal	13.9 g	216 mg	FDC 2706779 ↗
Shrimp in garlic sauce, Puerto Rican style	Seafood mixed dishes	8 input rows	6 g	1.1%	281 kcal	11.6 g	476 mg	FDC 2706465 ↗
Shrimp scampi	Shellfish	5 input rows	2 g	2%	192 kcal	15.4 g	168 mg	FDC 2706458 ↗
Shrimp shish kabob with vegetables, excluding potatoes	Seafood mixed dishes	11 input rows	3.8 g	0.2%	83 kcal	11.2 g	240 mg	FDC 2706855 ↗
Stewed gizzards, Puerto Rican style	Poultry mixed dishes	8 input rows	2.5 g	0.3%	179 kcal	20.3 g	380 mg	FDC 2706878 ↗
Stuffed grape leaves with beef and rice	Meat mixed dishes	13 input rows	30.4 g	1.9%	228 kcal	8.2 g	420 mg	FDC 2706621 ↗
Stuffed grape leaves with lamb and rice	Meat mixed dishes	13 input rows	30.4 g	2.1%	271 kcal	8.2 g	71 mg	FDC 2706659 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Parsley, fresh (USDA input 11297). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Flounder with crab stuffing is higher in vitamin D per 100 g

Flounder with crab stuffing reports 2.5 µg versus 0 µg for Beef shish kabob with vegetables, excluding potatoes: a 2.5 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Falafel is denser; Stuffed grape leaves with lamb and rice is higher in its source amount

Falafel reports 514 kcal per 100 g and 144 kcal in USDA source amount (28 g). Stuffed grape leaves with lamb and rice reports a lower 271 kcal per 100 g but a higher 547 kcal in USDA source amount (202 g).

Record identity is part of the estimate

Distinguish “Beef shish kabob with vegetables, excluding potatoes” from “Stuffed grape leaves with lamb and rice”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Parsley, fresh (USDA input 11297), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Onions, raw

USDA input 11282 appears in 6 of 9 context records; its summed listed input weight spans 10–567 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 4 of 9 context records; its summed listed input weight spans 7.8–250 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Meat mixed dishes

Beef shish kabob with vegetables, excluding potatoes and Beef burgundy belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Beef shish kabob with vegetables, excluding potatoes to 2.5 µg in Flounder with crab stuffing, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0.2 g in Shrimp scampi to 4.8 g in Falafel, all per 100 g.

Follow this evidence path 1 context record in this source topic Bean, pea, legume dishes

Falafel belongs to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Beef shish kabob with vegetables, excluding potatoes

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706730 citation for this exact record—not a name-level average.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 11297; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.