Herb
Leaf
Leaf of Thyme is the blade used as herb or green—warm camphor-herbal perfume. Young leaves milder; wash grit thoroughly. Add thyme leaf late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Roasts, stocks, beans, and braises are classic paths.
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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 0.78 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 26.5 mg
- Salt 0.05 g
- Total Carbohydrate 6.62 g
- Dietary Fibre 4.99 g
- Total Sugars 1.03 g
- Complex / starch 1.05 g
- Protein 3.17 g
- Water 87.8 g
- Energy 34.1 kcal
- Water 87.8 g
- Carbohydrates 6.62 g
- Protein 3.17 g
- Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 422 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 79.9 µg
- Vitamin C 30 mg
- Vitamin E 1.96 mg
- Vitamin K 291 µg
- Minerals 384 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · 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: 79.9 · vitamin-e: 1.96 · vitamin-k: 290.9 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Markets sold thyme as separate leaf forms so cooks could match prep to the dish.
Retail packing made leaf of thyme a familiar labelled product.
Food service portioned leaf of thyme for consistent yield.