Nutritional Value of Oregano

Angu Aparna

Minister's of Penmai
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#1
Nutritional Value of Oregano



[TABLE="width: 500, align: center"]
[TR]
[TD]Nutrients[/TD]
[TD]Nutrient Value (For 100 Gram)[/TD]
[/TR]
[TR]
[TD]Energy[/TD]
[TD]306 Kcal[/TD]
[/TR]
[TR]
[TD]Carbohydrates[/TD]
[TD]64.43 g[/TD]
[/TR]
[TR]
[TD]Protein[/TD]
[TD]11 g[/TD]
[/TR]
[TR]
[TD]Total Fat[/TD]
[TD]10.25 g[/TD]
[/TR]
[TR]
[TD]Cholesterol[/TD]
[TD]0 mg[/TD]
[/TR]
[TR]
[TD]Dietary Fiber[/TD]
[TD]42.8 g[/TD]
[/TR]
[TR]
[TD]Vitamins[/TD]
[TD][/TD]
[/TR]
[TR]
[TD]Folates[/TD]
[TD]274 µg[/TD]
[/TR]
[TR]
[TD]Niacin[/TD]
[TD]6.22 mg[/TD]
[/TR]
[TR]
[TD]Pantothenic acid[/TD]
[TD]0.921 mg[/TD]
[/TR]
[TR]
[TD]Pyridoxine[/TD]
[TD]1.210 mg[/TD]
[/TR]
[TR]
[TD]Riboflavin[/TD]
[TD]0.320 mg[/TD]
[/TR]
[TR]
[TD]Thiamin[/TD]
[TD]0.341 mg[/TD]
[/TR]
[TR]
[TD]Vitamin A[/TD]
[TD]6903 IU[/TD]
[/TR]
[TR]
[TD]Vitamin C[/TD]
[TD]50 mg[/TD]
[/TR]
[TR]
[TD]Vitamin E[/TD]
[TD]18.86 mg[/TD]
[/TR]
[TR]
[TD]Vitamin K[/TD]
[TD]621.7 µg[/TD]
[/TR]
[TR]
[TD]Electrolytes[/TD]
[TD][/TD]
[/TR]
[TR]
[TD]Sodium[/TD]
[TD]15 mg[/TD]
[/TR]
[TR]
[TD]Potassium[/TD]
[TD]1669 mg[/TD]
[/TR]
[TR]
[TD]Minerals[/TD]
[TD][/TD]
[/TR]
[TR]
[TD]Calcium[/TD]
[TD]1576 mg[/TD]
[/TR]
[TR]
[TD]Copper[/TD]
[TD]0.943 mg[/TD]
[/TR]
[TR]
[TD]Iron[/TD]
[TD]44 mg[/TD]
[/TR]
[TR]
[TD]Magnesium[/TD]
[TD]270 mg[/TD]
[/TR]
[TR]
[TD]Manganese[/TD]
[TD]4.667 mg[/TD]
[/TR]
[TR]
[TD]Zinc[/TD]
[TD]4.43 mg[/TD]
[/TR]
[TR]
[TD]Phyto-nutrients[/TD]
[TD][/TD]
[/TR]
[TR]
[TD]Carotene-ß[/TD]
[TD]4112 µg[/TD]
[/TR]
[TR]
[TD]Crypto-xanthin-ß[/TD]
[TD]11 µg[/TD]
[/TR]
[TR]
[TD]Lutein-zeaxanthin[/TD]
[TD]862 µg[/TD]
[/TR]
[/TABLE]

Moderator Note:

This Article has been published in Penmai eMagazine Feb 2017. You Can download & Read the magazines HERE.
 
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sumitra

Ruler's of Penmai
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#2
Dear Angu Aparna, Thanks for bringing out the nutritional values of Oregano. I will give a recipe using this Oregano.

Garlic and Oregano Sweet Potato Wedges

Ingredients
  • 4 small sweet potatoes or yams (about 1 1/2 pounds), peeled and cut into wedges
  • 5 sprigs fresh oregano
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons pumpkin seeds
  • 1 garlic clove, peeled and minced
  • 1 teaspoon lemon juice

Directions


  1. Heat oven to 450 degrees. On a baking sheet, combine the sweet potatoes, oregano, salt, and half the oil. Toss well and roast for 40 minutes, or until tender and golden, flipping once halfway through. Remove from oven.
  2. Meanwhile, in a skillet, lightly toast the pumpkin seeds over medium heat, stirring occasionally, about 5 minutes. Remove from heat. Add the garlic, lemon juice, and the remaining oil and stir together. Add the sweet potato wedges and toss well.
 
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