Dried Thyme Nutrition Facts

4 calories in 1 tsp, ground

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Calories in Dried Thyme
Spices, thyme, dried
4 calories in 1 tsp, ground
1 tsp, ground = 1g ≈ 0.003lb ≈ 0.05oz
2.76 calories / gram
0 Weight Watchers points
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Calorie Sources:69% carbohydrates; 23% fats; 8% proteins
Fats:0.10 g (1 calorie, 7% by weight)
Carbohydrates:0.90 g (3 calories, 64% by weight)
Proteins:0.13 g
Alcohol:~
Water:0.11 g (8% by weight)
Fat Composition:62% saturated; 27% polyunsaturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:0.52 g (37% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tsp, leaves
1 tbsp, leaves
1 tsp, ground
1 tbsp, ground
Scientific Name:Thymus vulgaris
Food Group:Spices and Herbs
USDA #:2042
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Vitamin A:53 IU
Retinol:~
Retinol Activity Equivalent:2.66 mcg
α-Carotene:~
β-Carotene:31.70 mcg
β-Cryptoxanthin:0.46 mcg
Lycopene:~
Lutein + Zeaxanthin:26.53 mcg
Vitamin B-1:7.14 mcg
Vitamin B-2:5.46 mcg
Vitamin B-3:69.16 mcg
Vitamin B-5:~
Vitamin B-6:7.70 mcg
Vitamin B-9:3.84 mcg
Food folate:3.84 mcg
Dietary Folate Equivalent:3.84 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:610.40 mcg
Vitamin C:700 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:104.72 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:24 mcg
Calcium (Ca):26.46 mg
Copper (Cu):12.04 mcg
Fluoride (F):~
Iron (Fe):1.73 mg
Magnesium (Mg):3.08 mg
Manganese (Mn):110.04 mcg
Phosphorus (P):2.81 mg
Potassium (K):11.40 mg
Selenium (Se):0.06 mcg
Sodium (Na):770 mcg
Zinc (Zn):86.52 mcg
Cholesterol:~
Phytosterols:2.28 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.90 g
Dietary Fiber:0.52 g
Sugars Total:23.94 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.13 g
Essential amino acids
Phenylalanine:~
Leucine:6.02 mg
Methionine:~
Lysine:2.80 mg
Isoleucine:6.44 mg
Valine:7.00 mg
Threonine:3.50 mg
Tryptophan:2.52 mg
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.10 g
Saturated fatty acids:38.22 mg
Monounsaturated fatty acids:6.58 mg
Polyunsaturated fatty acids:16.66 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:3.36 mg
Decanoic/Capric [10:0]:1.68 mg
Dodecanoic/Lauric [12:0]:3.22 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:24.08 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.92 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.58 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]:7.00 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9.66 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:0.16 g
Caffeine:~
Theobromine:~
Product Type:Dried
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
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