United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02003, Spices, basil, dried
heading Nutrient Unit
Value per 100 g

tsp, leaves 0.7g

tbsp, leaves 2.1g

tsp, ground 1.4g

tbsp, ground 4.5g
Proximates Water g 10.35 0.07 0.22 0.14 0.47
Proximates Energy kcal 233 2 5 3 10
Proximates Protein g 22.98 0.16 0.48 0.32 1.03
Proximates Total lipid (fat) g 4.07 0.03 0.09 0.06 0.18
Proximates Carbohydrate, by difference g 47.75 0.33 1.00 0.67 2.15
Proximates Fiber, total dietary g 37.7 0.3 0.8 0.5 1.7
Proximates Sugars, total g 1.71 0.01 0.04 0.02 0.08
Minerals Calcium, Ca mg 2240 16 47 31 101
Minerals Iron, Fe mg 89.80 0.63 1.89 1.26 4.04
Minerals Magnesium, Mg mg 711 5 15 10 32
Minerals Phosphorus, P mg 274 2 6 4 12
Minerals Potassium, K mg 2630 18 55 37 118
Minerals Sodium, Na mg 76 1 2 1 3
Minerals Zinc, Zn mg 7.10 0.05 0.15 0.10 0.32
Vitamins Vitamin C, total ascorbic acid mg 0.8 0.0 0.0 0.0 0.0
Vitamins Thiamin mg 0.080 0.001 0.002 0.001 0.004
Vitamins Riboflavin mg 1.200 0.008 0.025 0.017 0.054
Vitamins Niacin mg 4.900 0.034 0.103 0.069 0.220
Vitamins Vitamin B-6 mg 1.340 0.009 0.028 0.019 0.060
Vitamins Folate, DFE µg 310 2 7 4 14
Vitamins Vitamin B-12 µg 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 37 0 1 1 2
Vitamins Vitamin A, IU IU 744 5 16 10 33
Vitamins Vitamin E (alpha-tocopherol) mg 10.70 0.07 0.22 0.15 0.48
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 1714.5 12.0 36.0 24.0 77.2
Lipids Fatty acids, total saturated g 2.157 0.015 0.045 0.030 0.097
Lipids Fatty acids, total monounsaturated g 1.238 0.009 0.026 0.017 0.056
Lipids Fatty acids, total polyunsaturated g 0.498 0.003 0.010 0.007 0.022
Lipids Fatty acids, total trans g 0.000 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0 0 0
Other Caffeine mg 0 0 0 0 0