Bay leaf, dried

13-806
By Public Health England

Nutrition

g

Macronutrients

Energy
313kcal
1312kj
Protein
7.6g
Fat
8.4g
Saturated fatty acids
2.3g
Monounsaturated fatty acids
1.6g
Polyunsaturated fatty acids
2.3g
Carbohydrate
48.6g
Total sugars
Fibre (AOAC)

Minerals

Salt
0.06g
Sodium
23mg
Potassium
530mg
Calcium
830mg
Magnesium
120mg
Phosphorus
110mg
Iron
43mg
Copper
0.42mg
Zinc
3.7mg
Chloride
Manganese
8.2mg
Selenium
Iodine

Vitamins

Carotene
3710µg
Retinol equivalent
620µg
Vitamin D
0µg
Vitamin E
Vitamin K1
Thiamin
0.01mg
Riboflavin
0.42mg
Niacin
2mg
Vitamin B6
Vitamin B12
0µg
Folate
0µg
Vitamin C
0mg

Description

Reviewed 2013. LGC, Fruit and Vegetables, 1989-1990; Polacchi et al. (1982) Food composition tables for the near east; and Leung et al. (1972) Food composition table for use in East Asia

References

Marsh et al. (1977) Composition of foods: spices and herbs, raw, processed and prepared, Agriculture Handbook No. 8-2