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Refreshing, antioxidant, aids digestion
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
44
KCAL / 100G
Carbs
8.4g
· 61%
Protein
3.8g
· 28%
Fat
0.7g
· 11%
Fiber
6.8g
Vitamins
Vitamin K
458µg · 382% DV
Vitamin A
2124µg · 236% DV
Vitamin C
31.8mg · 35% DV
Folate
114µg · 28% DV
Minerals
Manganese
1mg · 43% DV
Iron
5mg · 28% DV
Calcium
243mg · 24% DV
Magnesium
80mg · 19% 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
0.18g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Rinse mint gently under cool running water to remove soil and debris, then dry it well. Avoid soaking it for a long time, as this can dull the leaves’ aroma and texture.
Wrap the leaves loosely in a lightly damp paper towel and keep them in a container or bag in the fridge. You can also stand the stems in a small glass of water and loosely cover the leaves.
Yes. Chop mint and freeze it in ice-cube trays with water or olive oil. Once thawed it becomes soft, so it is best used in drinks, soups, sauces, and cooked dishes rather than salads.
It can, but the flavor is different: fresh mint is brighter and more cooling, while dried mint is more concentrated and earthy. Use a smaller amount of dried mint and adjust to taste.
Mint’s flavor may help some people feel more comfortable after a meal, particularly with mild bloating or indigestion. However, mint can worsen heartburn in people with reflux by relaxing the valve between the stomach and esophagus.
Mint can freshen breath temporarily because of its strong aroma. It does not treat underlying causes of persistent bad breath, such as gum disease, tooth decay, or dry mouth.
Mint works especially well with yogurt, lemon, cucumber, tomatoes, peas, legumes, and lamb. A mint-yogurt sauce adds freshness to grilled foods, grain dishes, and salads.
Add fresh mint near the end of cooking to preserve its bright aroma. Prolonged boiling reduces the volatile compounds responsible for its characteristic flavor.
Mint can be added to water, yogurt, or a balanced meal before or after exercise for a refreshing taste. It should not be considered a performance enhancer or a substitute for adequate hydration and recovery nutrition.
People with heartburn or gastroesophageal reflux may need to limit mint if it triggers symptoms. Mint oil and concentrated mint supplements are much stronger than culinary leaves and should be used cautiously, especially by people taking medication.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.