DataOfWorld

Nutrition reference

Spices, Bay Leaf

Spices, Bay Leaf is published in Spices and Herbs as SR Legacy data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 313 kcal per 100 g. USDA also provides 2 household portion references for this item where shown below. Nutrient percentiles and similar-food links compare only values with matching units across the published FoodData Central collections. These comparisons describe the dataset and are not dietary recommendations, medical advice or a substitute for individual nutrition guidance.

78.4Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

Percentiles compare same-unit values per 100 g within the published collection.

Calcium, Ca99.3th percentile
Carbohydrate, By Difference95.6th percentile
Cholesterol39.1th percentile
Copper, Cu93.8th percentile
Fatty Acids, Total Monounsaturated46.2th percentile
Fatty Acids, Total Polyunsaturated75.5th percentile
Fatty Acids, Total Saturated58.5th percentile
Fiber, Total Dietary99.8th percentile
Folate, Total97.5th percentile
Iron, Fe99.8th percentile
Magnesium, Mg96.0th percentile
Niacin53.3th percentile
Phosphorus, P49.1th percentile
Potassium, K94.6th percentile
Protein51.1th percentile
Riboflavin93.3th percentile
Selenium, Se33.1th percentile
Sodium, Na18.4th percentile
Thiamin7.5th percentile
Total Lipid (Fat)61.2th percentile
Vitamin A, Rae96.2th percentile
Vitamin B-1238.0th percentile
Vitamin B-699.3th percentile
Vitamin C, Total Ascorbic Acid97.0th percentile
Vitamin D (D2 + D3)58.9th percentile
Zinc, Zn89.5th percentile

Key facts

Serving size
100 g reference basis
Calories
313
Food category
Spices and Herbs
Food class
FinalFood
Food data type
SR Legacy
Publication date
4/1/2019
Historical reference
No
Nutrients
Alcohol, ethyl0.0 g
Ash3.62 g
Calcium, Ca834 mg
Carbohydrate, by difference75.0 g
Cholesterol0.0 mg
Copper, Cu0.416 mg
Energy313 kcal
Fatty acids, total monounsaturated1.64 g
Fatty acids, total polyunsaturated2.29 g
Fatty acids, total saturated2.28 g
Fatty acids, total trans0.0 g
Fiber, total dietary26.3 g
Folate, DFE180 µg
Folate, food180 µg
Folate, total180 µg
Folic acid0.0 µg
Iron, Fe43.0 mg
MUFA 16:10.14 g
MUFA 18:11.5 g
MUFA 20:10.0 g
MUFA 22:10.0 g
Magnesium, Mg120 mg
Manganese, Mn8.17 mg
Niacin2.0 mg
PUFA 18:21.24 g
PUFA 18:31.05 g
PUFA 18:40.0 g
PUFA 20:40.0 g
PUFA 20:5 n-3 (EPA)0.0 g
PUFA 22:5 n-3 (DPA)0.0 g
PUFA 22:6 n-3 (DHA)0.0 g
Phosphorus, P113 mg
Potassium, K529 mg
Protein7.61 g
Retinol0.0 µg
Riboflavin0.421 mg
SFA 10:00.01 g
SFA 12:00.53 g
SFA 14:00.21 g
SFA 16:01.27 g
SFA 18:00.16 g
SFA 4:00.0 g
SFA 6:00.0 g
SFA 8:00.01 g
Selenium, Se2.8 µg
Sodium, Na23.0 mg
Thiamin0.009 mg
Total lipid (fat)8.36 g
Vitamin A, IU6180.0 IU
Vitamin A, RAE309 µg
Vitamin B-120.0 µg
Vitamin B-61.74 mg
Vitamin C, total ascorbic acid46.5 mg
Vitamin D (D2 + D3)0.0 µg
Vitamin D (D2 + D3), International Units0.0 IU
Water5.44 g
Zinc, Zn3.7 mg

USDA household references

Published portions

Portions translate household measures to gram weights; nutrient comparisons on this site remain per 100 g.

AmountMeasureGram weight
1.0undetermined1.8 g
1.0undetermined0.6 g

USDA analytical context

Nutrient identifiers and derivation

Nutrient IDs, data-point counts and derivation descriptions are preserved from FoodData Central; blank fields were not supplied by the source.

NutrientUSDA IDNumberData pointsDerivationMethod/source description
Alcohol, ethyl10182210
Ash100720724
Calcium, Ca10873014
Carbohydrate, by difference10052050NCCalculated
Cholesterol12536010ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Copper, Cu10983120
Energy10082080NCCalculated
Fatty acids, total monounsaturated12926450
Fatty acids, total polyunsaturated12936460
Fatty acids, total saturated12586060
Fatty acids, total trans12576050ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Fiber, total dietary10792910
Folate, DFE11904350NCCalculated
Folate, food11874320
Folate, total11774170
Folic acid11864310ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Iron, Fe10893034
MUFA 16:112756261
MUFA 18:112686171
MUFA 20:112776280
MUFA 22:112796300
Magnesium, Mg10903043
Manganese, Mn11013150
Niacin11674061
PUFA 18:212696181
PUFA 18:312706191
PUFA 18:412766270
PUFA 20:412716200
PUFA 20:5 n-3 (EPA)12786290
PUFA 22:5 n-3 (DPA)12806310
PUFA 22:6 n-3 (DHA)12726210
Phosphorus, P10913053
Potassium, K10923065
Protein10032036
Retinol11053190ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Riboflavin11664051
SFA 10:012626101
SFA 12:012636111
SFA 14:012646121
SFA 16:012656131
SFA 18:012666140
SFA 4:012596070
SFA 6:012606080
SFA 8:012616091
Selenium, Se11033170BFSNBased on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used
Sodium, Na10933074
Thiamin11654041
Total lipid (fat)10042046
Vitamin A, IU11043181
Vitamin A, RAE11063201
Vitamin B-1211784180ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Vitamin B-611754152AAnalytical
Vitamin C, total ascorbic acid11624011
Vitamin D (D2 + D3)11143280ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Vitamin D (D2 + D3), International Units11103240ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Water105125523
Zinc, Zn10953093

Explore connected data

Nutritionally similar foods

USDA Foundation Foods compared on common nutrients with identical units per 100 g.

Spices, Savory, GroundSimilarity: 72.0 · Common Nutrients: 22Spices, Rosemary, DriedSimilarity: 67.7 · Common Nutrients: 26Spices, Dill Weed, DriedSimilarity: 60.8 · Common Nutrients: 22Spices, Tarragon, DriedSimilarity: 59.2 · Common Nutrients: 26Baby Toddler Cereal, Multigrain With Fruit, DrySimilarity: 58.6 · Common Nutrients: 26

Field-level provenance

Sources for this profile

Dates and licenses apply to the specific facts and series supplied by each source.

Reference data can change. Verify consequential decisions against the original source.