United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02036, Spices, rosemary, dried
heading Nutrient Unit
Value per 100 g

tsp 1.2g

tbsp 3.3g
Proximates Water g 9.31 0.11 0.31
Proximates Energy kcal 331 4 11
Proximates Protein g 4.88 0.06 0.16
Proximates Total lipid (fat) g 15.22 0.18 0.50
Proximates Carbohydrate, by difference g 64.06 0.77 2.11
Proximates Fiber, total dietary g 42.6 0.5 1.4
Minerals Calcium, Ca mg 1280 15 42
Minerals Iron, Fe mg 29.25 0.35 0.97
Minerals Magnesium, Mg mg 220 3 7
Minerals Phosphorus, P mg 70 1 2
Minerals Potassium, K mg 955 11 32
Minerals Sodium, Na mg 50 1 2
Minerals Zinc, Zn mg 3.23 0.04 0.11
Vitamins Vitamin C, total ascorbic acid mg 61.2 0.7 2.0
Vitamins Thiamin mg 0.514 0.006 0.017
Vitamins Riboflavin mg 0.428 0.005 0.014
Vitamins Niacin mg 1.000 0.012 0.033
Vitamins Vitamin B-6 mg 1.740 0.021 0.057
Vitamins Folate, DFE µg 307 4 10
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 156 2 5
Vitamins Vitamin A, IU IU 3128 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 0.088 0.243
Lipids Fatty acids, total monounsaturated g 3.014 0.036 0.099
Lipids Fatty acids, total polyunsaturated g 2.339 0.028 0.077
Lipids Cholesterol mg 0 0 0