Basil
Basil (Ocimum basilicum) is a species from the lipid family (Labiatae or Lamiaceae), genus Opium.
Basil is a herb whose leaves are used in the kitchen. Basil has a strong aroma and aroma and is especially used in Italian cuisine and tomato dishes.
Countries of origin
The Netherlands, Germany, Italy, Spain
Israel, Italy, Spain
Nutritional value
Per 100g
| KCAL | 22 |
| Fat | 0,6 g |
| Saturated | 0 g |
| Polyunsaturated | 0,4 g |
| Monounsaturated | 0,1 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Potassium | 295 mg |
| Carbohydrates | 2,7 g |
| Dietary fibers | 1,6 g |
| Sugars | 0,3 g |
| Protein | 3,2g |
*Nutritional value may actually differ.
Vitamins & minerals
Per 100g
| Vitamin A | 5.275 IU |
| Calcium | 177 mg |
| Vitamin D | 0 IU |
| Vitamin B12 | 0 µg |
| Vitamin C | 18 mg |
| Iron | 3,2 mg |
| Vitamin B6 | 0,2 mg |
| Magnesium | 64 mg |