National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 02004, Spices, bay leaf

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

tbsp, crumbled
1.8g

tsp, crumbled
0.6g
Proximates
Water g 5.44 0.10 0.03
Energy kcal 313 6 2
Protein g 7.61 0.14 0.05
Total lipid (fat) g 8.36 0.15 0.05
Carbohydrate, by difference g 74.97 1.35 0.45
Fiber, total dietary g 26.3 0.5 0.2
Minerals
Calcium, Ca mg 834 15 5
Iron, Fe mg 43.00 0.77 0.26
Magnesium, Mg mg 120 2 1
Phosphorus, P mg 113 2 1
Potassium, K mg 529 10 3
Sodium, Na mg 23 0 0
Zinc, Zn mg 3.70 0.07 0.02
Vitamins
Vitamin C, total ascorbic acid mg 46.5 0.8 0.3
Thiamin mg 0.009 0.000 0.000
Riboflavin mg 0.421 0.008 0.003
Niacin mg 2.005 0.036 0.012
Vitamin B-6 mg 1.740 0.031 0.010
Folate, DFE µg 180 3 1
Vitamin B-12 µg 0.00 0.00 0.00
Vitamin A, RAE µg 309 6 2
Vitamin A, IU IU 6185 111 37
Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamin D IU 0 0 0
Lipids
Fatty acids, total saturated g 2.280 0.041 0.014
Fatty acids, total monounsaturated g 1.640 0.030 0.010
Fatty acids, total polyunsaturated g 2.290 0.041 0.014
Cholesterol mg 0 0 0