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Leafy aromatic herb; low-calorie, fibrous, and micronutrient-dense.
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Cemile herb (30 g) has 10 calories. That works out to 32 calories per 100 g. It contains 1.5 g of carbs, 0.8 g of protein, 0.2 g of fat and 1 g of fiber. Its 93 µg of Vitamin K covers 78% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 30 g
10
KCAL / 30G
Carbs
1.5g
· 1% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 29% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 10 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 1 g | 4% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 30 g | 10 kcal |
| 1 tablespoon (chopped) | 4 g | 1 kcal |
| 1 piece (small) | 5 g | 2 kcal |
| 1 piece (large) | 12 g | 4 kcal |
| 1 serving (small) | 20 g | 6 kcal |
| 1 serving (medium) | 40 g | 13 kcal |
| 2 cup (chopped) | 60 g | 19 kcal |
| 1 serving (large) | 75 g | 24 kcal |
| 100 g | 100 g | 32 kcal |
Calculated from 32 calories per 100 g.
Cemile herb is a local name for an aromatic leafy green, and the name may refer to different plants in different places. If you encounter it growing wild, do not eat it unless its identity has been confirmed by someone qualified.
Cemile herb can be cooked briefly in a pan or added to soups, egg dishes, and savory pastries. Add it near the end of cooking if you want to keep more of its fresh, herbal aroma.
Yes, you can eat correctly identified, thoroughly washed Cemile herb raw. Try a small amount first, since the flavor may be strong or unfamiliar, and mix it with milder salad leaves if needed.
Cemile herb has a leafy, aromatic flavor, though its exact taste can vary because the local name is not used consistently everywhere. Taste a small piece before adding it to a dish so its intensity does not overwhelm other ingredients.
Rinse Cemile herb thoroughly in cool water, separating the leaves to remove grit and soil. Drain and dry it well, then discard any wilted or damaged leaves before using it.
Yes, chopped Cemile herb can be mixed into a börek filling, often with other greens and cheese. Drain it well after washing, and briefly sauté it first if the leaves release a lot of moisture.
Store Cemile herb unwashed in the refrigerator, loosely wrapped in a paper towel inside a container or bag. Wash it just before use; trapped moisture can make the leaves deteriorate faster.
Yes, Cemile herb can be frozen after washing and drying it thoroughly. Chop it first and freeze it in a sealed container; thawed leaves lose firmness, so use them in cooked dishes rather than salads.
Cemile herb may be sold at local markets or specialty produce stalls where the name is familiar. Ask the seller what plant the name refers to in that region, since local herb names can vary.
Use spinach, chard, or another mild leafy green when a recipe calls for Cemile herb but you cannot find it. The substitute will not reproduce its exact aroma, so add it gradually and adjust the seasoning.
Vitamins
Vitamin K
93µg · 78% DV
Vitamin A
126µg · 14% DV
Vitamin C
10.2mg · 11% DV
Folate
23.4µg · 6% DV
Minerals
Manganese
0.2mg · 9% DV
Iron
0.81mg · 5% DV
Calcium
44mg · 4% DV
Copper
0.04mg · 4% DV
Potassium ⭐
123mg · 4% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 10 calories in 1 cup (chopped) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cemile herb is an aromatic leafy green, used for its leaves; its exact local identity and customary preparations can vary by region. The fresh leaves can be finely chopped into salads, briefly cooked with onion and eggs, or stirred into soups and vegetable dishes. Its herbal, savoury character brings a fresh note to simple meals.
Use it according to the quantity you have and the local tradition you follow: it can be served fresh as a salad or cooked into a breakfast dish. It is low in calories and provides fibre, with 3.4 g per 100 g. Add it near the end of cooking to retain more of its aroma, or pair it with lemon and olive oil.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.