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Oregano Nutrition Facts

3 calories in 1 tsp, leaves

Calories in Oregano
Spices, oregano, dried
3 calories in Oregano, 1 tsp, leaves
1 tsp, leaves = 1g ≈ 0.002lb ≈ 0.04oz
2.65 calories / gram
0 Weight Watchers points
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Calorie Sources:78% carbohydrates; 14% fats; 8% proteins
Fats:42.80 mg
Carbohydrates:0.69 g (2 calories, 69% by weight)
Proteins:90 mg
Alcohol:~
Water:99.30 mg (10% by weight)
Fat Composition:43% saturated; 38% polyunsaturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:0.43 g (43% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tsp, leaves
1 tsp, ground
Scientific Name:Origanum vulgare
Food Group:Spices and Herbs
USDA #:2027
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Vitamin A:17 IU
Retinol:~
Retinol Activity Equivalent:0.85 mcg
α-Carotene:0.20 mcg
β-Carotene:10.07 mcg
β-Cryptoxanthin:0.07 mcg
Lycopene:~
Lutein + Zeaxanthin:18.95 mcg
Vitamin B-1:1.70 mcg
Vitamin B-2:5.20 mcg
Vitamin B-3:46.40 mcg
Vitamin B-5:9.20 mcg
Vitamin B-6:10.40 mcg
Vitamin B-9:2.37 mcg
Food folate:2.37 mcg
Dietary Folate Equivalent:2.37 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:323.00 mcg
Vitamin C:23 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:182.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:9.20 mcg
γ-Tocopherol:244.20 mcg
Vitamin K:6.22 mcg
Calcium (Ca):15.97 mg
Copper (Cu):6.30 mcg
Fluoride (F):~
Iron (Fe):368 mcg
Magnesium (Mg):2.70 mg
Manganese (Mn):49.90 mcg
Phosphorus (P):1.48 mg
Potassium (K):12.60 mg
Selenium (Se):0.05 mcg
Sodium (Na):250 mcg
Zinc (Zn):26.90 mcg
Cholesterol:~
Phytosterols:2.03 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.69 g
Dietary Fiber:0.43 g
Sugars Total:40.90 mg
Fructose:11.30 mg
Galactose:1.50 mg
Glucose/Dextrose:19 mg
Lactose:~
Maltose:~
Sucrose:9.10 mg
Starch:~
Proteins Total:90 mg
Essential amino acids
Phenylalanine:4.40 mg
Leucine:7.80 mg
Methionine:1.20 mg
Lysine:5 mg
Isoleucine:4.40 mg
Valine:5.80 mg
Threonine:3.20 mg
Tryptophan:2 mg
Histidine:1.40 mg
Arginine:4.40 mg
Non-essential amino acids
Alanine:5 mg
Aspartic acid:10 mg
Betaine:98 mcg
Cystine:1.10 mg
Glutamic acid:9.70 mg
Glycine:5.10 mg
Hydroxyproline:~
Proline:17.10 mg
Serine:3.10 mg
Tyrosine:2.90 mg
Fats Total:42.80 mg
Saturated fatty acids:15.50 mg
Monounsaturated fatty acids:7.10 mg
Polyunsaturated fatty acids:13.60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:40 mcg
Dodecanoic/Lauric [12:0]:2.40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:40 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:7.90 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5 mg
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]:40 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.10 mg
[18:1 cis]:7.10 mg
[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]:7.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.20 mg
[18:3 Ω-3 c,c,c]:6.20 mg
[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:78.70 mg
Caffeine:~
Theobromine:~
Product Type:Oregano
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 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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