Nutrition and buying tips: 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