United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02004, Spices, bay leaf
heading Nutrient Unit
Value per 100 g

tsp, crumbled 0.6g

tbsp, crumbled 1.8g
Proximates Water g 5.44 0.03 0.10
Proximates Energy kcal 313 2 6
Proximates Protein g 7.61 0.05 0.14
Proximates Total lipid (fat) g 8.36 0.05 0.15
Proximates Carbohydrate, by difference g 74.97 0.45 1.35
Proximates Fiber, total dietary g 26.3 0.2 0.5
Minerals Calcium, Ca mg 834 5 15
Minerals Iron, Fe mg 43.00 0.26 0.77
Minerals Magnesium, Mg mg 120 1 2
Minerals Phosphorus, P mg 113 1 2
Minerals Potassium, K mg 529 3 10
Minerals Sodium, Na mg 23 0 0
Minerals Zinc, Zn mg 3.70 0.02 0.07
Vitamins Vitamin C, total ascorbic acid mg 46.5 0.3 0.8
Vitamins Thiamin mg 0.009 0.000 0.000
Vitamins Riboflavin mg 0.421 0.003 0.008
Vitamins Niacin mg 2.005 0.012 0.036
Vitamins Vitamin B-6 mg 1.740 0.010 0.031
Vitamins Folate, DFE µg 180 1 3
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 309 2 6
Vitamins Vitamin A, IU IU 6185 37 111
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 2.280 0.014 0.041
Lipids Fatty acids, total monounsaturated g 1.640 0.010 0.030
Lipids Fatty acids, total polyunsaturated g 2.290 0.014 0.041
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0