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Dried Basil Nutrition Facts

5 calories in 1 tbsp, leaves

Calories in Dried Basil
Spices, basil, dried
5 calories in 1 tbsp, leaves
1 tbsp, leaves = 2g ≈ 0.005lb ≈ 0.07oz
2.51 calories / gram
0 Weight Watchers points
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Calorie Sources:73% carbohydrates; 14% proteins; 13% fats
Fats:83.58 mg (1 calorie, 4% by weight)
Carbohydrates:1.28 g (4 calories, 61% by weight)
Proteins:0.30 g (1 calorie, 14% by weight)
Water:0.14 g (6% by weight)
Fat Composition:76% polyunsaturated; 16% monounsaturated; 8% saturated
Trans Fat :~
Dietary Fiber:0.85 g (41% by weight)
Serving Sizes: 100 g
1 tsp, leaves
1 tbsp, leaves
1 tsp, ground
1 tbsp, ground
Scientific Name:Ocimum basilicum
Food Group:Spices and Herbs
USDA #:2003
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Vitamin A:197 IU
Retinol Activity Equivalent:9.85 mcg
β-Carotene:117.26 mcg
β-Cryptoxanthin:1.70 mcg
Lycopene:8.25 mcg
Lutein + Zeaxanthin:24.15 mcg
Vitamin B-1:2.94 mcg
Vitamin B-2:6.51 mcg
Vitamin B-3:145.74 mcg
Vitamin B-5:~
Vitamin B-6:48.72 mcg
Vitamin B-9:5.75 mcg
Food folate:5.75 mcg
Dietary Folate Equivalent:5.75 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:1.15 mg
Vitamin C:1.29 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:157.08 mcg
Added α-Tocopherol:~
β-Tocopherol:0.63 mcg
γ-Tocopherol:14.91 mcg
Vitamin K:36 mcg
Calcium (Ca):44.37 mg
Copper (Cu):28.56 mcg
Fluoride (F):~
Iron (Fe):882.00 mcg
Magnesium (Mg):8.86 mg
Manganese (Mn):66.36 mcg
Phosphorus (P):10.29 mg
Potassium (K):72.09 mg
Selenium (Se):0.06 mcg
Sodium (Na):714 mcg
Zinc (Zn):122.22 mcg
Phytosterols:2.23 mg
Carbohydrates Total:1.28 g
Dietary Fiber:0.85 g
Sugars Total:35.91 mg
Fructose:15.75 mg
Galactose:3.99 mg
Glucose/Dextrose:15.75 mg
Sucrose:420.00 mcg
Proteins Total:0.30 g
Essential amino acids
Phenylalanine:15.33 mg
Leucine:22.47 mg
Methionine:4.20 mg
Lysine:12.81 mg
Isoleucine:12.18 mg
Valine:14.91 mg
Threonine:12.18 mg
Tryptophan:4.62 mg
Histidine:5.88 mg
Arginine:13.86 mg
Non-essential amino acids
Alanine:15.54 mg
Aspartic acid:35.49 mg
Betaine:338.10 mcg
Cystine:3.15 mg
Glutamic acid:32.76 mg
Glycine:14.49 mg
Proline:12.18 mg
Serine:11.76 mg
Tyrosine:9.03 mg
Fats Total:83.58 mg
Saturated fatty acids:5.04 mg
Monounsaturated fatty acids:9.45 mg
Polyunsaturated fatty acids:45.36 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.41 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:630.00 mcg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.45 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:13.65 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:31.50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.30 g
Product Type:Dried
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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