The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Bay Leaves

Regency Grade Bay Leaves

All values below are per 1 tsp (0.6g) of bay leaves.

Proximates
Water 0.03g
Energy 2kcal
Protein 0.05g
Total lipid (fat) 0.05g
Carbohydrate, by difference 0.45g
Fiber, total dietary 0.2g
Sugars, total 0.00g

Minerals
Calcium, Ca 5mg
Iron, Fe 0.26mg
Magnesium, Mg 1mg
Phosphorus, P 1mg
Potassium, K 3mg
Sodium, Na 0mg
Zinc, Zn 0.02mg

Vitamins
Vitamin C, total ascorbic acid 0.3mg
Thiamin 0.000mg
Riboflavin 0.003mg
Niacin 0.012mg
Vitamin B-6 0.010mg
Folate, DFE 1µg
Vitamin B-12 0.00µg
Vitamin A, RAE 2µg
Vitamin A, IU 37IU
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU

Lipids
Fatty acids, total saturated 0.014g
Fatty acids, total monounsaturated 0.010g
Fatty acids, total polyunsaturated 0.014g
Cholesterol 0mg

Tips on buying quality bay leaves

Our recommendation is to to buy as fresh as possible. Bay Leaves lose flavour over time as they grow stale. Good quality Bay Leaves are a nice green colour. Larger leaves are also more flavourful. Be sure never to buy in powdered form, where bay leaves are mixed with numerous other similar looking but tasteless herbs. Bay Leaves that are filled with holes or black may be poor quality leaves, but a rare, small blemish is natural. Therefore, we advise caution when buying bay leaves from small traders in certain countries where quality is not always first priority before price. In case you’re unsure, please refer to our quality and grade standards here when buying good quality dried bay leaves.

Data taken from United States Department of Agriculture


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