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

Nutrient data for 02041, Spices, tarragon, dried

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

tsp, leaves
0.6g

tbsp, leaves
1.8g

tsp, ground
1.6g

tbsp, ground
4.8g
Proximates
Water g 7.74 0.05 0.14 0.12 0.37
Energy kcal 295 2 5 5 14
Protein g 22.77 0.14 0.41 0.36 1.09
Total lipid (fat) g 7.24 0.04 0.13 0.12 0.35
Carbohydrate, by difference g 50.22 0.30 0.90 0.80 2.41
Fiber, total dietary g 7.4 0.0 0.1 0.1 0.4
Minerals
Calcium, Ca mg 1139 7 21 18 55
Iron, Fe mg 32.30 0.19 0.58 0.52 1.55
Magnesium, Mg mg 347 2 6 6 17
Phosphorus, P mg 313 2 6 5 15
Potassium, K mg 3020 18 54 48 145
Sodium, Na mg 62 0 1 1 3
Zinc, Zn mg 3.90 0.02 0.07 0.06 0.19
Vitamins
Vitamin C, total ascorbic acid mg 50.0 0.3 0.9 0.8 2.4
Thiamin mg 0.251 0.002 0.005 0.004 0.012
Riboflavin mg 1.339 0.008 0.024 0.021 0.064
Niacin mg 8.950 0.054 0.161 0.143 0.430
Vitamin B-6 mg 2.410 0.014 0.043 0.039 0.116
Folate, DFE µg 274 2 5 4 13
Vitamin B-12 µg 0.00 0.00 0.00 0.00 0.00
Vitamin A, RAE µg 210 1 4 3 10
Vitamin A, IU IU 4200 25 76 67 202
Vitamin D (D2 + D3) µg 0.0 0.0 0.0 0.0 0.0
Vitamin D IU 0 0 0 0 0
Lipids
Fatty acids, total saturated g 1.881 0.011 0.034 0.030 0.090
Fatty acids, total monounsaturated g 0.474 0.003 0.009 0.008 0.023
Fatty acids, total polyunsaturated g 3.698 0.022 0.067 0.059 0.178
Cholesterol mg 0 0 0 0 0
Other
Caffeine mg 0 0 0 0 0