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Rich in vitamins and minerals, low calorie, antioxidant source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
36
KCAL / 100G
Carbs
6g
· 57%
Protein
3g
· 28%
Fat
0.7g
· 15%
Fiber
3.7g
Vitamins
Vitamin K
620µg · 517% DV
Vitamin A
4200µg · 467% DV
Vitamin C
133mg · 148% DV
Folate
180µg · 45% DV
Minerals
Manganese
1mg · 43% DV
Iron
6mg · 33% DV
Calcium
210mg · 21% DV
Potassium ⭐
540mg · 16% 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
0.12g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Fresh herbs provide 36 calories per 100 g. They are a low-calorie vegetable option.
Fresh herbs contain 3 g of protein per 100 g. This can contribute to the total protein content of a meal.
Fresh herbs contain 6 g of carbohydrates per 100 g. They also provide 3.7 g of fiber per 100 g.
Yes, fresh herbs are listed as compatible with a keto diet. They contain 6 g of carbohydrates per 100 g.
Fresh herbs have a glycemic index of 5. This is a very low glycemic index value.
Fresh herbs provide 3.7 g of fiber per 100 g. Their fiber content can help make a meal more filling.
Yes, fresh herbs are compatible with vegan and vegetarian eating patterns. They are also suitable for pescatarian, paleo, Mediterranean, and flexitarian diets.
Yes, fresh herbs are compatible with a gluten-free diet. They are classified as an unprocessed food.
Fresh herbs contain 0.7 g of fat per 100 g. This makes them a very low-fat option.
No, fresh herbs are classified as unprocessed. They belong to the vegetable category and can be eaten in their natural form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.