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Aromatic spice made from dried mint leaves, used for flavoring.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Mint powder (5 g) has 14 calories. That works out to 285 calories per 100 g. It contains 2.6 g of carbs, 1 g of protein, 0.2 g of fat and 1.5 g of fiber. Its 57 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 5 g
14
KCAL / 5G
Carbs
2.6g
· 1% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 25% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 14 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 17 mg | 1% |
| Total carbohydrate | 2.6 g | 1% |
| Fiber | 1.5 g | 5% |
| Protein | 1 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 tablespoon (medium) | 5 g | 14 kcal |
| 1 teaspoon (small) | 1.5 g | 4 kcal |
| 2 tablespoon (large) | 10 g | 29 kcal |
| 1 pack (small) | 20 g | 57 kcal |
| 1 cup (whole) | 40 g | 114 kcal |
| 1 pack (large) | 50 g | 143 kcal |
| 100 g | 100 g | 285 kcal |
Calculated from 285 calories per 100 g.
Mint powder is used to add a concentrated mint aroma to savory dishes, dips, sauces, and spice blends. Stir it into food near the end of cooking or at serving time so prolonged heat does not dull its flavor.
You can make mint powder by grinding fully dried mint leaves. Make sure the leaves are crisp and free of moisture before grinding, then store the powder in a clean, airtight container to help prevent clumping.
Yes, mint powder can replace fresh mint when you want the flavor without leafy pieces. It is more concentrated and distributes differently, so begin with a small amount and adjust to taste rather than swapping it measure for measure.
Mint powder is dried mint ground into a fine texture, while dried mint is often sold as flakes or crumbled leaves. Powder blends into sauces and yogurt more evenly; flakes provide visible pieces and a less uniform texture.
Yes, mint powder works well in plain yogurt, dips, and dressings. Mix in a little at a time and let it sit briefly before tasting, since its flavor spreads through yogurt more quickly than larger dried-mint flakes.
Yes, you can steep mint powder in hot water, but the fine particles may remain suspended or settle at the bottom. Strain the drink before serving if you prefer a clear infusion; the taste may differ from tea made with whole leaves.
Mint powder suits lentil soup, yogurt dips, salad dressings, and spice rubs for meat or vegetables. Add it sparingly to dishes with lemon or yogurt, where its fresh, herbal flavor complements the other ingredients.
No, mint powder does not truly dissolve in water because it is ground leaf material. It may disperse temporarily, then settle; stir it again or strain the liquid if you do not want particles in the drink.
Store mint powder in an airtight container in a cool, dry cupboard away from sunlight and the stove. Keep wet spoons out of the container, since moisture can cause clumps and encourage spoilage.
Yes, mint powder can lose its aroma over time, and moisture can make it spoil. Discard it if you notice mold, a musty smell, or damp clumps; faded aroma alone usually means it has lost flavor.
Vitamins
Vitamin K
57µg · 48% DV
Vitamin A
106µg · 12% DV
Folate
26.5µg · 7% DV
B2
0.06mg · 5% DV
Minerals
Manganese
0.6mg · 26% DV
Iron
4.38mg · 24% DV
Copper
0.07mg · 8% DV
Calcium
74mg · 7% DV
Potassium ⭐
78mg · 2% DV
Sodium
17mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 14 calories in 1 tablespoon (medium) (5 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.
Mint powder is made by drying mint leaves and grinding them into a fine, aromatic seasoning. It is common in Turkish and other Middle Eastern cooking, where it adds a cool, herbal note to soups, yoghurt sauces, salads and dishes with beans or lentils. Its flavour is concentrated compared with fresh mint, so it can be stirred in during cooking or sprinkled over a dish just before serving.
It is high in fibre by weight, but usually used in small amounts, mainly for flavour. Start with a little and adjust to taste; it pairs especially well with yoghurt, 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.
High
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 2
Minimally Processed
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
0.14g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.