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Fresh herb, antioxidant, vitamin K source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
23
KCAL / 100G
Carbs
2.7g
· 37%
Protein
3.2g
· 44%
Fat
0.6g
· 19%
Fiber
1.6g
Vitamins
Vitamin K
414µg · 345% DV
Vitamin A
264µg · 29% DV
Vitamin C
18mg · 20% DV
Folate
68µg · 17% DV
Minerals
Manganese
1mg · 43% DV
Calcium
177mg · 18% DV
Iron
3mg · 17% DV
Magnesium
64mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Basil contains 23 calories per 100 grams. Since it is typically used in small amounts for flavor, its calorie contribution to a dish may be limited.
Basil provides 3.2 g of protein per 100 g. It is best viewed as a flavorful herb rather than a main protein source.
Yes, basil is compatible with a keto diet. It contains 2.7 g of carbohydrates per 100 g and has a glycemic index of 5.
Basil has a glycemic index of 5. This places it in the low-glycemic-index range.
Yes, basil contains 2.7 g of carbohydrates per 100 g. The same amount provides 1.6 g of fiber.
Yes, basil is suitable for vegan and vegetarian diets. It is also compatible with omnivore, pescatarian, paleo, Mediterranean, flexitarian, and keto eating patterns.
Yes, basil is suitable for a gluten-free diet. It is classified as an unprocessed food.
No, basil is not high in fat. It contains 0.6 g of fat per 100 g.
Yes, basil provides 1.6 g of fiber per 100 g. Its fiber is part of its total carbohydrate content.
No, basil is classified as an unprocessed food. It can be used as a fresh herb or spice to add flavor to meals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.