Basil Nutrition Facts

1 calories in 0.2 cup leaves, whole

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Calories in Basil
Basil, fresh
1 calories in Basil, 0.2 cup leaves, whole
0.2 cup leaves, whole = 6g ≈ 0.013lb ≈ 0.21oz
0.23 calories / gram
0 Weight Watchers points
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Calorie Sources:42% carbohydrates; 34% proteins; 24% fats
Fats:38.40 mg
Carbohydrates:0.16 g (1 calorie, 3% by weight)
Proteins:0.19 g
Alcohol:~
Water:5.52 g (92% by weight)
Fat Composition:76% polyunsaturated; 16% monounsaturated; 8% saturated
Trans Fat :~
Dietary Fiber:96 mg (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
2 tbsp, chopped
5 leaves
0.2 cup leaves, whole
Scientific Name:Ocimum basilicum
Refuse:36 %
Refuse Description:Tough stems, flower heads and trimmings
Food Group:Spices and Herbs
USDA #:2044
Related Foods: Calories in Dried Basil
Vitamin A:317 IU
Retinol:~
Retinol Activity Equivalent:15.84 mcg
α-Carotene:~
β-Carotene:188.52 mcg
β-Cryptoxanthin:2.76 mcg
Lycopene:~
Lutein + Zeaxanthin:339 mcg
Vitamin B-1:1.80 mcg
Vitamin B-2:4.20 mcg
Vitamin B-3:54.00 mcg
Vitamin B-5:12 mcg
Vitamin B-6:9 mcg
Vitamin B-9:4.08 mcg
Food folate:4.08 mcg
Dietary Folate Equivalent:4.08 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:684.00 mcg
Vitamin C:1.08 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:48 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:9.60 mcg
Vitamin K:24.89 mcg
Calcium (Ca):10.62 mg
Copper (Cu):22.80 mcg
Fluoride (F):~
Iron (Fe):190.20 mcg
Magnesium (Mg):3.84 mg
Manganese (Mn):68.40 mcg
Phosphorus (P):3.36 mg
Potassium (K):17.70 mg
Selenium (Se):0.02 mcg
Sodium (Na):240 mcg
Zinc (Zn):48.60 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.16 g
Dietary Fiber:96 mg
Sugars Total:18 mg
Fructose:1.20 mg
Galactose:16.20 mg
Glucose/Dextrose:1.20 mg
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.19 g
Essential amino acids
Phenylalanine:7.80 mg
Leucine:11.40 mg
Methionine:1.80 mg
Lysine:6.60 mg
Isoleucine:6 mg
Valine:7.20 mg
Threonine:6 mg
Tryptophan:1.80 mg
Histidine:3 mg
Arginine:6.60 mg
Non-essential amino acids
Alanine:7.80 mg
Aspartic acid:18 mg
Betaine:24 mcg
Cystine:1.20 mg
Glutamic acid:16.20 mg
Glycine:7.20 mg
Hydroxyproline:~
Proline:6 mg
Serine:5.40 mg
Tyrosine:4.20 mg
Fats Total:38.40 mg
Saturated fatty acids:2.40 mg
Monounsaturated fatty acids:4.80 mg
Polyunsaturated fatty acids:22.80 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]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:300 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]:4.80 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]:4.20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:18.60 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:89.40 mg
Caffeine:~
Theobromine:~
Product Type:Basil
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:8 / 10
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Did you know?...Most evidence suggests that many people at risk for high blood pressure reduce their chances of developing this condition by consuming less salt or sodium.
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