Nutritional Value of Thyme

Angu Aparna

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#1
Nutritional Value of Thyme

Nutritional Value of Thyme.png

[TABLE="width: 500, align: center"]
[TR]
[TD]Nutrients
[/TD]
[TD]Nutrient Value (For 100 Gram)
[/TD]
[/TR]
[TR]
[TD]Energy
[/TD]
[TD]101 Kcal
[/TD]
[/TR]
[TR]
[TD]Carbohydrates
[/TD]
[TD]24.45 g
[/TD]
[/TR]
[TR]
[TD]Protein
[/TD]
[TD]5.56 g
[/TD]
[/TR]
[TR]
[TD]Total Fat
[/TD]
[TD]1.68 g
[/TD]
[/TR]
[TR]
[TD]Cholesterol
[/TD]
[TD]0 mg
[/TD]
[/TR]
[TR]
[TD]Dietary Fiber
[/TD]
[TD]14.0 g
[/TD]
[/TR]
[TR]
[TD]Vitamins
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Folates
[/TD]
[TD]45 mcg
[/TD]
[/TR]
[TR]
[TD]Niacin
[/TD]
[TD]1.824 mg
[/TD]
[/TR]
[TR]
[TD]Pantothenic acid
[/TD]
[TD]0.409 mg
[/TD]
[/TR]
[TR]
[TD]Pyridoxine
[/TD]
[TD]0.348 mg
[/TD]
[/TR]
[TR]
[TD]Riboflavin
[/TD]
[TD]0.471 mg
[/TD]
[/TR]
[TR]
[TD]Thiamin
[/TD]
[TD]0.48 mg
[/TD]
[/TR]
[TR]
[TD]Vitamin-A
[/TD]
[TD]4751 IU
[/TD]
[/TR]
[TR]
[TD]Vitamin-C
[/TD]
[TD]160.1 mg
[/TD]
[/TR]
[TR]
[TD]Electrolytes
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Sodium
[/TD]
[TD]9 mg
[/TD]
[/TR]
[TR]
[TD]Potassium
[/TD]
[TD]609 mg
[/TD]
[/TR]
[TR]
[TD]Minerals
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Calcium
[/TD]
[TD]405 mg
[/TD]
[/TR]
[TR]
[TD]Iron
[/TD]
[TD]17.45 mg
[/TD]
[/TR]
[TR]
[TD]Magnesium
[/TD]
[TD]160 mg
[/TD]
[/TR]
[TR]
[TD]Manganese
[/TD]
[TD]1.719 mg
[/TD]
[/TR]
[TR]
[TD]Manganese
[/TD]
[TD]106 mg
[/TD]
[/TR]
[TR]
[TD]Zinc
[/TD]
[TD]1.81 mg
[/TD]
[/TR]
[TR]
[TD]Phyto-nutrients
[/TD]
[TD]
[/TD]
[/TR]
[TR]
[TD]Carotene-ß
[/TD]
[TD]2851 mcg
[/TD]
[/TR]
[/TABLE]
 

sumitra

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#2
Dear Angu Aparna, by seeing the nutritional values of thyme, I got tempted to search for the recipes using this thyme. I got a very nice recipe and I would like to share it with you.

Oven or Grill top Roasted Mushrooms with Garlic, Thyme, and Vinegar


1 lb. mushrooms
2 1/2 tablespoon olive oil
salt and fresh ground black pepper to taste
1 Table spoon finely minced garlic
1 Table spoon vinegar
2 Tablespoon finely chopped fresh thyme leaves
1 Tablespoon chopped fresh parsley (optional, for garnish)

Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 Tablespoon olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.)

Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the remaining olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.) After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.
 

Angu Aparna

Minister's of Penmai
Moderator
Joined
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Messages
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Location
India
#3
Dear Angu Aparna, by seeing the nutritional values of thyme, I got tempted to search for the recipes using this thyme. I got a very nice recipe and I would like to share it with you.

Oven or Grill top Roasted Mushrooms with Garlic, Thyme, and Vinegar


1 lb. mushrooms
2 1/2 tablespoon olive oil
salt and fresh ground black pepper to taste
1 Table spoon finely minced garlic
1 Table spoon vinegar
2 Tablespoon finely chopped fresh thyme leaves
1 Tablespoon chopped fresh parsley (optional, for garnish)

Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 Tablespoon olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.)

Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the remaining olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.) After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

Dear Sumitra...

Glad to know your interest on the topics... Thanks for sharing recipe with Thyme... Will be very useful. Thanks
 

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