Herb
Leaf
Bay leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. add tender leaves late; hard stems and seeds can go in early. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.82 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 24 mg
- Salt 0.05 g
- Total Carbohydrate 6.47 g
- Dietary Fibre 5.49 g
- Total Sugars 0.99 g
- Complex / starch 1.03 g
- Protein 2.89 g
- Water 87 g
- Energy 37.3 kcal
- Water 87 g
- Carbohydrates 6.47 g
- Protein 2.89 g
- Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 468 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.88 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.2 µg
- Vitamin C 30 mg
- Vitamin E 1.64 mg
- Vitamin K 351 µg
- Minerals 356 mg
- Major Minerals 354 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.88 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.2 · vitamin-e: 1.64 · vitamin-k: 351.1 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs insisted on fresh aromatic quality for bay finishes and infusions, including named leaf portions.
Chefs insisted on fresh aromatic quality for bay finishes and infusions, including named leaf portions.
Dried and fresh commercial packs of bay reached urban grocers, including named leaf portions.