Parsley Glycemic Index
Low GI · The honest verdict
Gentle on blood sugar
Glycemic index
15
per source
Glycemic load
0
Low GL
This food's glycemic index is 15, which is Low GI.
Parsley has such minimal carbohydrate content that it does not meaningfully affect blood glucose. It is a nutrient-dense herb rich in vitamins K, C, and A, and can be used freely in meals. This is general nutrition information, not medical advice — people with diabetes should confirm any dietary changes with their care team.
GI numbers vary by source, ripeness, and how a food is prepared. This is general nutrition information — not medical advice. If you manage diabetes, confirm specifics with your care team.
Key facts
Parsley has an estimated GI of ~15 and a glycemic load near zero — negligible blood sugar impact.
One cup of fresh parsley provides 984 mcg of vitamin K — over 800% of the daily value.
Parsley contains 80 mg of vitamin C per cup — more than an orange by weight.
What's actually inside
Per 100 g, with your typical serving noted as 1 cup (60 g), fresh, chopped. The carb family is what moves blood sugar — fiber is the number that softens the spike.
- Total carbs
- 3.8g
- Net carbs
- 2.3g
- total carbs minus fiber
- Fiber
- 1.5g
- slows the glucose rise
- Sugars
- 0.5g
- Protein
- 1.8g
- Calories
- 22kcal
Notable nutrients
- Vitamin K984 mcg (820% DV)
- Vitamin C80 mg (133% DV)
- Vitamin A (as beta-carotene)5054 IU (101% DV)
- Folate91 mcg (23% DV)
- Iron3.7 mg (21% DV)
Is it a smart choice for blood sugar?
GI is only half the story — portion (glycemic load) and what you eat it with decide the real-world effect. Here's the honest read.
The verdict
Excellent — negligible impact on blood sugar
Parsley has such minimal carbohydrate content that it does not meaningfully affect blood glucose. It is a nutrient-dense herb rich in vitamins K, C, and A, and can be used freely in meals. This is general nutrition information, not medical advice — people with diabetes should confirm any dietary changes with their care team.
Portion guidance
Because parsley is typically used as a garnish or seasoning in small amounts (tablespoons to a cup), its glycemic impact is essentially zero even in generous portions. There is no practical upper limit for blood sugar concerns, though very large amounts (multiple cups) would still contribute minimal carbs.
This is general nutrition information, not personal medical advice. Blood sugar responses are individual — if you have diabetes or prediabetes, your care team can tell you how this fits your plan.
How to keep the spike small
The same food can land differently depending on how it's cooked and what it's eaten with. Use these levers to your advantage.
Drying parsley
Little effectDrying concentrates nutrients and carbohydrates by weight, but the per-serving amount of parsley remains very low. The GI of dried parsley is still negligible.
Juicing parsley
Little effectJuicing removes fiber but the total carbohydrate content of a typical serving of parsley juice remains very low, so glycemic impact stays negligible.
Cooking or wilting
Little effectCooking parsley reduces volume but does not meaningfully change its glycemic properties. The carbohydrate content per gram remains low, and the GI stays very low.
Pairing tip
Parsley pairs well with virtually any savory dish without affecting glycemic load. Use it to add flavor and nutrients to salads, soups, grain bowls, and protein dishes. It complements lemon juice and vinegar, which may modestly blunt the glycemic response of the overall meal.
Why GI numbers vary
Very few sources have formally tested parsley's glycemic index because it contains so little carbohydrate that GI testing is rarely performed. The value of ~15 is an estimate based on its very low carb content and high fiber-to-carb ratio. For practical purposes, parsley can be considered a negligible-GI food.
Not medical advice. This page is general nutrition information about Parsley. It isn't a diagnosis or a treatment plan. If you have diabetes, prediabetes, or another condition affecting blood sugar, confirm any dietary decisions with your doctor or care team.
Frequently Asked Questions
Parsley has a very low glycemic index, estimated at approximately 15. Because parsley contains very little carbohydrate (about 3.8 g per cup), its GI is negligible. Most GI databases do not formally list parsley for this reason. In practical terms, parsley has no meaningful effect on blood sugar.
Yes, parsley is an excellent herb for people with diabetes. It is very low in carbohydrates and calories while being rich in vitamins K, C, and A, folate, and iron. It can be used freely to add flavor and nutrition to meals without affecting blood glucose. This is general nutrition information — people with diabetes should discuss their diet with their care team.
Some preliminary animal studies suggest parsley may have mild blood-sugar-lowering properties, but human evidence is limited. Parsley is not a treatment for high blood sugar. Its primary benefit for diabetes management is that it adds flavor and nutrients without adding meaningful carbs. People with diabetes should rely on prescribed treatments and consult their care team.
Parsley is essentially free on low-carb and keto diets. One cup of chopped fresh parsley contains only about 2.3 g of net carbs, and typical servings are much smaller. There is no practical restriction on parsley for any low-carb or keto plan.
No, cooking parsley does not meaningfully change its glycemic impact. Whether fresh, dried, or cooked, parsley remains a very low-carb herb with negligible effect on blood sugar. The only exception would be if parsley is combined with high-carb ingredients in a dish.
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Reviewed by
Curex Editorial TeamReviewed for accuracy
Last reviewed July 2026