Herb
Tip
Tip of Mint is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of mint: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
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Traits
Nutrition and pairings
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 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Cholesterol 0 mg
- Sodium 24.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.79 g
- Dietary Fibre 3.95 g
- Total Sugars 1.04 g
- Complex / starch 1.02 g
- Protein 3.16 g
- Water 89.8 g
- Energy 41.1 kcal
- Water 89.8 g
- Carbohydrates 6.79 g
- Protein 3.16 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Omega-3 0.04 g
- Vitamins 396 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.04 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 80.3 µg
- Vitamin C 2 mg
- Vitamin E 1.97 mg
- Vitamin K 292 µg
- Minerals 402 mg
- Major Minerals 400 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.04 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 80.3 · vitamin-e: 1.97 · vitamin-k: 292.4 ·
Minerals
Tip of Mint: composition reflects this culinary part relative to the whole ingredient.
History
Dried and fresh commercial packs of mint reached urban grocers, including named tip portions.
Chefs insisted on fresh aromatic quality for mint finishes and infusions, including named tip portions.
Herb gardens and spice trades supplied mint for seasoning and medicine alike, including named tip portions.