Green Parsley Oil

Name: Green Parsley Oil
Cook time: 30 min
Total time: 30 min
Yield: 1 dish
Ingredients: Olive oil; Parsley

The parsley is briefly blanched, so the oil keeps a clean green color and fresh herbal aroma. Olive oil adds fats, and the sauce is useful for dressing salads, vegetables, and finished dishes.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Parsley	Parsley	Ingredient quantity for Parsley in g

	Product release:	150
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Macronutrients in 100 g

Proteins	1
Fats	66.9
Plaid	1.1
Net carbohydrates	0.9
Fructose	0
Calories	601 kcal
Indexes
Glycemic index	1.7
Glycemic load	0.1
Insulin index, II	3.3
Disease inflammatory index, DII	-0.38
Antioxidant, ORAC	681

Calories per dayGenderGrowth

Weight loss	Detention	Set
62%	45%	37%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	456607607994456109
E	656565140104
C	49595217792
A	1620183599
B7	1616133921
B9	1313825135

Minerals

Nutrient	% of RDA
Fructose	??????
Antioxidants	486256108929
Iron	3014924165
Chlorophyll	22222267?22
Lutein	17171728?4
Potassium	576854
Calcium	555554

Lipids

Nutrient	% of RDA
Oleic acid (Omega-9)	160200182286?222
Palmitic acid (Saturated)	43434367?87

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishesVery simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

2 kg 222 gram

Servings: 10 (1 serving ≈ 15 gram)

Digestion time: 1 hour

Blanch parsley (50 g) in boiling water for about one minute, then chill it quickly and dry it thoroughly.

Blend parsley (50 g) with olive oil (100 g) until smooth, then strain through a fine sieve. Do not let the oil heat during blending; refrigerate it or freeze it in small portions.

(1)

Published: 05.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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