United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  02036, Spices, rosemary, dried
Food Group: Spices and Herbs
Scientific Name:  Rosmarinus officinalis
Carbohydrate Factor: 3   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp 1.2 g

tbsp 3.3 g
Proximates Water g 9.31 7 1.520 0.11 0.31
Proximates Energy kcal 331 -- -- 4 11
Proximates Energy kJ 1387 -- -- 17 46
Proximates Protein g 4.88 3 0.800 0.06 0.16
Proximates Total lipid (fat) g 15.22 4 1.810 0.18 0.50
Proximates Ash g 6.53 6 0.340 0.08 0.22
Proximates Carbohydrate, by difference g 64.06 -- -- 0.77 2.11
Proximates Fiber, total dietary g 42.6 2 -- 0.5 1.4
Minerals Calcium, Ca mg 1280 4 188.000 15 42
Minerals Iron, Fe mg 29.25 4 7.150 0.35 0.97
Minerals Magnesium, Mg mg 220 3 5.000 3 7
Minerals Phosphorus, P mg 70 3 20.000 1 2
Minerals Potassium, K mg 955 5 70.000 11 32
Minerals Sodium, Na mg 50 6 3.000 1 2
Minerals Zinc, Zn mg 3.23 3 0.230 0.04 0.11
Minerals Copper, Cu mg 0.550 -- -- 0.007 0.018
Minerals Manganese, Mn mg 1.867 -- -- 0.022 0.062
Minerals Selenium, Se µg 4.6 -- -- 0.1 0.2
Vitamins Vitamin C, total ascorbic acid mg 61.2 1 -- 0.7 2.0
Vitamins Thiamin mg 0.514 1 -- 0.006 0.017
Vitamins Riboflavin mg 0.428 -- -- 0.005 0.014
Vitamins Niacin mg 1.000 1 -- 0.012 0.033
Vitamins Vitamin B-6 1 mg 1.740 2 -- 0.021 0.057
Vitamins Folate, total µg 307 -- -- 4 10
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 307 -- -- 4 10
Vitamins Folate, DFE µg 307 -- -- 4 10
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 156 1 -- 2 5
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 3128 1 -- 38 103
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 7.371 1 -- 0.088 0.243
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.050 1 -- 0.001 0.002
Lipids 12:0 g 0.037 1 -- 0.000 0.001
Lipids 14:0 g 0.315 1 -- 0.004 0.010
Lipids 15:0 g 0.131 1 -- 0.002 0.004
Lipids 16:0 g 4.991 1 -- 0.060 0.165
Lipids 17:0 g 0.094 1 -- 0.001 0.003
Lipids 18:0 g 0.600 1 -- 0.007 0.020
Lipids 20:0 g 0.379 1 -- 0.005 0.013
Lipids 22:0 g 0.387 1 -- 0.005 0.013
Lipids 24:0 g 0.294 1 -- 0.004 0.010
Lipids Fatty acids, total monounsaturated g 3.014 1 -- 0.036 0.099
Lipids 14:1 g 0.059 1 -- 0.001 0.002
Lipids 16:1 undifferentiated g 0.170 1 -- 0.002 0.006
Lipids 18:1 undifferentiated g 2.660 1 -- 0.032 0.088
Lipids 20:1 g 0.125 1 -- 0.002 0.004
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 2.339 1 -- 0.028 0.077
Lipids 18:2 undifferentiated g 1.160 1 -- 0.014 0.038
Lipids 18:3 undifferentiated g 1.076 1 -- 0.013 0.036
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 58 -- -- 1 2
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0

Sources of Data

1S.W. Leonard, K. Hardin, J.E. Leklem Vitamin B-6 Content of Spices , 2001 Journal of Food Composition and Analysis 14   pp.163-167
Langual Code(s)

  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1495 ROSEMARY
  • C0200 LEAF
  • E0151 SOLID
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0117 HEAT DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION