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Rosemary Nutrition Facts

1 calories in 1 tsp

Calories in Rosemary
Rosemary, fresh
1 calories in Rosemary, 1 tsp
1 tsp = 1g ≈ 0.002lb ≈ 0.02oz
1.31 calories / gram
0 Weight Watchers points
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Calorie Sources:56% carbohydrates; 37% fats; 6% proteins
Fats:41.02 mg
Carbohydrates:0.14 g (1 calorie, 21% by weight)
Proteins:23.17 mg
Alcohol:~
Water:0.47 g (68% by weight)
Fat Composition:58% saturated; 24% monounsaturated; 18% polyunsaturated
Trans Fat :~
Dietary Fiber:98.70 mg (14% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 tsp
Scientific Name:Rosmarinus officinalis
Refuse:35 %
Refuse Description:Stems
Footnotes: Leaf
Food Group:Spices and Herbs
USDA #:2063
Related Foods: Calories in Dill
Calories in Peppermint
Calories in Spearmint
Calories in Thyme
Vitamin A:20 IU
Retinol:~
Retinol Activity Equivalent:1.02 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:0.21 mcg
Vitamin B-2:1.05 mcg
Vitamin B-3:6.37 mcg
Vitamin B-5:5.60 mcg
Vitamin B-6:2.31 mcg
Vitamin B-9:0.76 mcg
Food folate:0.76 mcg
Dietary Folate Equivalent:0.76 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:152.60 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):2.22 mg
Copper (Cu):2.10 mcg
Fluoride (F):~
Iron (Fe):46.55 mcg
Magnesium (Mg):637 mcg
Manganese (Mn):6.72 mcg
Phosphorus (P):462 mcg
Potassium (K):4.68 mg
Selenium (Se):~
Sodium (Na):182 mcg
Zinc (Zn):6.51 mcg
Cholesterol:~
Phytosterols:308 mcg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.14 g
Dietary Fiber:98.70 mg
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.17 mg
Essential amino acids
Phenylalanine:1.12 mg
Leucine:1.68 mg
Methionine:280.00 mcg
Lysine:980.00 mcg
Isoleucine:910 mcg
Valine:1.12 mg
Threonine:910 mcg
Tryptophan:350 mcg
Histidine:420.00 mcg
Arginine:1.05 mg
Non-essential amino acids
Alanine:1.19 mg
Aspartic acid:2.73 mg
Betaine:~
Cystine:210.00 mcg
Glutamic acid:2.52 mg
Glycine:1.05 mg
Hydroxyproline:~
Proline:910 mcg
Serine:840.00 mcg
Tyrosine:700 mcg
Fats Total:41.02 mg
Saturated fatty acids:19.81 mg
Monounsaturated fatty acids:8.12 mg
Polyunsaturated fatty acids:6.30 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]:70.00 mcg
Dodecanoic/Lauric [12:0]:70.00 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:840.00 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.44 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.61 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]:420.00 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.14 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:280.00 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.08 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.87 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:16.45 mg
Caffeine:~
Theobromine:~
Product Type:Rosemary
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_39Y
Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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