United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  02039, Spices, savory, ground
Food Group: Spices and Herbs
Scientific Name:  Satureja hortensis
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 1.4 g

tbsp 4.4 g
Proximates Water g 9.00 3 0.120 0.13 0.40
Proximates Energy kcal 272 -- -- 4 12
Proximates Energy kJ 1138 -- -- 16 50
Proximates Protein g 6.73 3 0.410 0.09 0.30
Proximates Total lipid (fat) g 5.91 3 0.930 0.08 0.26
Proximates Ash g 9.63 5 0.610 0.13 0.42
Proximates Carbohydrate, by difference g 68.73 -- -- 0.96 3.02
Proximates Fiber, total dietary g 45.7 -- -- 0.6 2.0
Minerals Calcium, Ca mg 2132 5 213.000 30 94
Minerals Iron, Fe mg 37.88 4 6.480 0.53 1.67
Minerals Magnesium, Mg mg 377 3 18.000 5 17
Minerals Phosphorus, P mg 140 3 17.000 2 6
Minerals Potassium, K mg 1051 5 45.000 15 46
Minerals Sodium, Na mg 24 7 5.000 0 1
Minerals Zinc, Zn mg 4.30 3 1.450 0.06 0.19
Minerals Copper, Cu mg 0.847 -- -- 0.012 0.037
Minerals Manganese, Mn mg 6.100 -- -- 0.085 0.268
Minerals Selenium, Se µg 4.6 -- -- 0.1 0.2
Vitamins Vitamin C, total ascorbic acid mg 50.0 -- -- 0.7 2.2
Vitamins Thiamin mg 0.366 1 -- 0.005 0.016
Vitamins Niacin mg 4.080 1 -- 0.057 0.180
Vitamins Vitamin B-6 1 mg 1.810 2 -- 0.025 0.080
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 257 1 -- 4 11
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 5130 1 -- 72 226
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 3.260 -- -- 0.046 0.143
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 31 -- -- 0 1

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)
  • B1123 SAVORY, SUMMER
  • C0200 LEAF
  • E0106 FINELY GROUND
  • 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