Know what’s on your plate
Bay leaf
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 313 kcal —
- Protein 7.6 g 15%
- Carbohydrate 49 g 18%
- Fat 8.4 g 11%
- Saturated fat 2.3 g 11%
- Fibre 26 g 94%
- Sodium 23 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 309 µg 34%
- Vitamin C 46.5 mg 52%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.42 mg 32%
- Niacin (B3) 2 mg 13%
- Vitamin B6 1.7 mg 102%
- Folate (B9) 180 µg 45%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 834 mg 64%
- Iron 43 mg 239%
- Magnesium 120 mg 29%
- Phosphorus 113 mg 9%
- Potassium 529 mg 11%
- Zinc 3.7 mg 34%
- Copper 0.42 mg 46%
- Manganese 8.2 mg 355%
- Selenium 2.8 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 313 | 7.6 g | 49 g | 8.4 g |
| 1 × tsp, crumbled | 0.6 g | 2 | 0 g | 0.3 g | 0.1 g |
| 1 × tbsp, crumbled | 1.8 g | 6 | 0.1 g | 0.9 g | 0.2 g |
| 2 × tsp, crumbled | 1.2 g | 4 | 0.1 g | 0.6 g | 0.1 g |
| ½ × tsp, crumbled | 0.3 g | 1 | 0 g | 0.1 g | 0 g |
| 3 × tsp, crumbled | 1.8 g | 6 | 0.1 g | 0.9 g | 0.2 g |
| 4 × tsp, crumbled | 2.4 g | 8 | 0.2 g | 1.2 g | 0.2 g |
Similar foods
Questions about Bay leaf
When should you remove a bay leaf from a stew?
Lift it out before serving: the leaf stays tough even after simmering and is not pleasant to chew. It is also easy to miss in a dark sauce.
How many bay leaves should you use in a pot of soup?
One or two whole leaves are usually enough for a medium pot; their flavour builds as they simmer. Start with one for a delicate soup, then remove it before serving.
Can you use bay leaves fresh, or should they be dried?
Both work. Dried leaves give a concentrated, woody flavour, while fresh leaves are more herbal; use fewer fresh leaves if they are particularly aromatic.
When should you add bay leaf to a stew?
Add a whole leaf early, while the liquid is heating, so it has time to release its aroma. It works well in long-simmered soups, braises, stock and tomato sauce.
How should you store bay leaves?
Keep them in an airtight jar in a cool, dark cupboard, away from the cooker and steam. Dried leaves gradually lose their aroma, so replace them when they smell faint or dusty.
Can you eat a bay leaf?
It is best removed before eating: the leathery leaf does not soften enough in cooking and can be a choking hazard. Avoid blending it into a sauce unless you have strained the sauce very thoroughly.
What is the difference between bay leaf and curry leaves?
They are different leaves with different jobs: bay leaf has a woody, subtle aroma suited to slow cooking, while curry leaves are citrusy and are often briefly fried in oil to flavour South Asian dishes. Curry leaves contain 64 kcal per 100 g, compared with 313 kcal in bay leaf.
Can you use ground bay leaf instead of a whole leaf?
Yes, but use only a small pinch: ground bay leaf stays in the dish and can taste gritty or overpowering if you add too much. A whole leaf is easier to remove after simmering.
Source: USDA FoodData Central 170917 · per 100 g · carbohydrate per EU label, fibre excluded
