Cerfeuil

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Caloric intake
-
mg Manganese
Produit frais
seasonality of the product
spring, summer
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Description

  • Chervil (Anthriscus sylvestris L. Hoffm.) belongs to the family Umbelliferae/Apiaceae.
  • This plant grows in Europe and parts of North America, Africa, Asia and New Zealand (Chen, 2014).

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

  • The majority volatile compound of chervil leaf and root is the monoterpene fraction (69-70%) especially β-phellandrene (39-45%).
  • Other volatile compounds in the leaf are β-myrcene (17%), sabinene (6.20%), Z-β-ocimene (5.40%) and benzene acetaldehyde (4.10%) (Bos, 2002).
  • These levels may vary depending on the cultivars and the climatic zone where the plants were grown (Hendawy, 2019).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • Polyphenol composition of chervil:
    • The above ground parts of chervil provide lignan deoxypodophyllotoxin (Dall’Acqua, 2006). There is a large inter-individual variability between plants in terms of the amount of lignans (Koulman, 2003).
    • Analyses have shown the presence of luteolin-7-O-glucoside and chlorogenic acid in the above ground parts of chervil (Dall’Acqua, 2006).
  • Chervil contains a polyacetylene, falcarindiol-3-acetate (Kramer, 2011). Polyacetylenes are reported to possess anticancer, antifungal, antibacterial and anti-inflammatory effects, among others (Ahmad, 2019).
  • Falcarindiol and lignan deoxypodophyllotoxin present in chervil are reported to have antibacterial properties, especially against E. coli, S. aureus and H. pylori (Cho, 2013).

Chervil is high in nitrate (NO3-) and, therefore, is thought to possess cardio-protective effects. Nitrate can be converted into nitric oxide (NO), which is essential for the control and efficiency of the cardiovascular system (Ivy, 2019).

FRESH

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Chervil is low in energy* as it provides an average of 39.90 calories (kcal) per 100 g, i.e. 167 kJ. However, it is used as a flavouring, so such a quantity is rarely consumed.

Therefore, for a 5 g portion, chervil contains 2 calories (kcal), i.e. 8.35 kJ.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values for 100 g net of fresh chervil, while the percentage of the Dietary Reference Values (DRVs) is calculated for a 5 g portion.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

MACRONUTRIENTS

Constituant (g) Teneur moyenne
pour 100 g
Min-Max
pour 100 g
Teneur moyenne
pour 5 g
NRV% *
Water - - - -
Fibers - - - -
Carbohydrates - - - -
Lipids - - - -
Protein - - - -
NRV% * : Pour une portion de 5 g.
Constituant (g) Quantité Min-Max NRV%
Water - - -
Fibers - - -
Carbohydrates - - -
Lipids - - -
Protein - - -

Zoom on carbohydrates
  • Chervil contains 0.18 g of carbohydrates for a 5 g portion, i.e. 3.63 g of carbohydrates per 100 g, which is below the average content found in aromatic herbs: approximately 7.85 g per 100 g.
  • Chervil is low in sugar* (0.60 g per 100 g) as it contains no more than 5 g per 100 g.
Zoom on fibres
  • For one serving of chervil (5 g), the amount of fibre is 0.13 g.
  • The fibre content of 100 g of chervil (2.55 g) is significant, even though it is lower than the average value for aromatic herbs (6 g per 100 g).
Zoom on proteins
  • For a 5 g serving, chervil contains 0.19 g of protein.
  • The protein content in 100 g of chervil (3.72 g) is lower than the average value for aromatic herbs (4.22 g per 100 g).
Zoom on lipids
  • Chervil contains 0.03 g of fat per 5 g serving.
  • The fat content in 100 g of chervil (0.60 g) is lower than the average value for aromatic herbs (1.18 g per 100 g).

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

MINERALS AND TRACE ELEMENTS

Constituant Teneur moyenne
pour 100 g
Min-Max
pour 100 g
Teneur moyenne
pour 5 g
NRV% *
Calcium (mg) - - - -
Copper (mg) - - - -
Iron (mg) - - - -
Iode (µg) - - - -
Magnésium (mg) - - - -
Manganese (mg) - - - -
Phosphorus (mg) - - - -
Potassium (mg) - - - -
Sodium (mg) - - - -
Zinc (mg) - - - -
NRV% * : Pour une portion de 5 g.
Constituant Quantité Min-Max NRV%
Calcium (mg) - - -
Copper (mg) - - -
Iron (mg) - - -
Iode (µg) - - -
Magnésium (mg) - - -
Manganese (mg) - - -
Phosphorus (mg) - - -
Potassium (mg) - - -
Sodium (mg) - - -
Zinc (mg) - - -

Zoom on minerals and trace elements
  • For a 5 g serving, minerals and trace elements are present in chervil in quantities representing less than 5% of DRVs.

MICRONUTRIENTS

Constituant Teneur moyenne
pour 100 g
Min-Max
pour 100 g
Teneur moyenne
pour 5 g
NRV% *
Provitamin A Beta-carotene (µg) - - - -
Vitamin B1 (mg) - - - -
Vitamin B2 (mg) - - - -
Vitamin B3 (mg) - - - -
Vitamin B5 (mg) - - - -
Vitamin B6 (mg) - - - -
Vitamin B9 (µg) - - - -
Vitamin C (mg) - - - -
Vitamin E (mg) - - - -
NRV% * : Pour une portion de 5 g.
Constituant Quantité Min-Max NRV%
Provitamin A Beta-carotene (µg) - - -
Vitamin B1 (mg) - - -
Vitamin B2 (mg) - - -
Vitamin B3 (mg) - - -
Vitamin B5 (mg) - - -
Vitamin B6 (mg) - - -
Vitamin B9 (µg) - - -
Vitamin C (mg) - - -
Vitamin E (mg) - - -

Zoom on vitamins
  • For a 5 g serving, vitamins are present in quantities representing less than 6% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol 

Nutrition and health claims

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of fresh chervil, the following claims may be used:

Nutrition claims of fresh chervil

  • Low in energy (100 g of fresh chervil provide less than 40 kcal)
  • Low in sugar (100 g of fresh chervil contain no more than 5 g of sugars)
  • Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 19/08/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
  • Ahmad T, Cawood M, Iqbal Q, Ariño A, Batool A, Tariq RMS, et al. Phytochemicals in Daucus carota and Their Health Benefits—Review Article. Foods. 2019;8: 424.
  • Bos R, Koulman A, Woerdenbag HJ, Quax WJ, Pras N. Volatile components from Anthriscus sylvestris (L.) Hoffm. J Chromatogr A. 2002;966(1-2):233-8.
  • Chen H, Jiang HZ, Li YC, Wei GQ, Geng Y, Ma CY. Antitumor constituents from Anthriscus sylvestris (L.) Hoffm. Asian Pac J Cancer Prev. 2014;15(6):2803-7.
  • Cho E, Choi J, Kim H, Choi K, Ku J, et al. (2013) Antibacterial activity and protective effect against gastric cancer by Anthriscus sylvestris fractions. Hortic Environ Biotechnol 54: 326-30.
  • Dall’Acqua S, Giorgetti M, Cervellati R, Innocenti G. Deoxypodophyllotoxin content and antioxidant activity of aerial parts of Anthriscus sylvestris Hoffm. Z Naturforsch C. 2006 ;61(9-10):658-62.
  • Hendawy SF, Hussein MS, El-Gohary AE, Soliman WS. Chemical Constituents of Essential Oil in Chervil (Anthriscus cerefolium L. Hoffm.) Cultivated in Different Locations. Journal of Essential Oil Bearing Plants. 2019;22(1): 264–72.
  • Ivy JL. Inorganic Nitrate Supplementation for Cardiovascular Health. Methodist DeBakey Cardiovascular Journal. 2019;15(3): 200–6.
  • Koulman A, Batterman S, van Putten FM, Bos R, Quax WJ. Lignan profiles of indoor-cultivated Anthriscus sylvestris. Planta Med. 2003 Oct;69(10):959-61.
  • Kramer M, Mühleis A, Conrad J, Leitenberger M, Beifuss U, Carle R, Kammerer DR. Quantification of polyacetylenes in apiaceous plants by high-performance liquid chromatography coupled with diode array detection. Z Naturforsch C. 2011;66(7-8):319-27.
  • Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
  • Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
  • Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
Composition and analysis