Know what’s on your plate
Rosemary
Calories & nutrition facts
fresh
Nutrition facts
Per 100 g% DV- Calories 131 kcal —
- Protein 3.3 g 7%
- Carbohydrate 6.6 g 2%
- Fat 5.9 g 8%
- Saturated fat 2.8 g 14%
- Fibre 14 g 50%
- Sugars 14 g —
- Sodium 26 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 146 µg 16%
- Vitamin C 21.8 mg 24%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 0.91 mg 6%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.34 mg 20%
- Folate (B9) 109 µg 27%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 317 mg 24%
- Iron 6.7 mg 37%
- Magnesium 91 mg 22%
- Phosphorus 66 mg 5%
- Potassium 668 mg 14%
- Zinc 0.93 mg 8%
- Copper 0.3 mg 33%
- Manganese 0.96 mg 42%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 131 | 3.3 g | 6.6 g | 5.9 g |
| 1 × tsp | 0.7 g | 1 | 0 g | 0 g | 0 g |
| 1 × tbsp | 1.7 g | 2 | 0.1 g | 0.1 g | 0.1 g |
| 2 × tsp | 1.4 g | 2 | 0 g | 0.1 g | 0.1 g |
| ½ × tsp | 0.4 g | 0 | 0 g | 0 g | 0 g |
| 3 × tsp | 2.1 g | 3 | 0.1 g | 0.1 g | 0.1 g |
| 4 × tsp | 2.8 g | 4 | 0.1 g | 0.2 g | 0.2 g |
Similar foods
Questions about Rosemary
How do you use fresh rosemary in cooking?
Strip the needle-like leaves from the woody stem and chop them finely, or add a whole sprig to a stew or roast and remove it before serving. Chopped rosemary is potent, so start with a little; its flavour intensifies as it cooks.
Can you use dried rosemary instead of fresh?
Yes. Use about one teaspoon of dried rosemary for each tablespoon of chopped fresh rosemary, and crush the dried leaves between your fingers before adding them to release their aroma.
How do you store fresh rosemary?
Wrap the sprigs loosely in a slightly damp paper towel, put them in a sealed container or bag, and refrigerate. For longer storage, freeze the sprigs in a freezer bag; you can crumble the leaves off while they are still frozen.
What goes well with rosemary?
Rosemary pairs especially well with roast potatoes, lamb, chicken, beans and root vegetables. Add a sprig to focaccia dough or a pot of soup, or infuse olive oil briefly with rosemary for a savoury finish.
What can you use instead of rosemary?
Thyme is the closest easy substitute in many savoury dishes, particularly roasts and stews; use a similar amount of fresh thyme. Sage also works with roast meat and potatoes, but has a stronger, earthier flavour.
How do you stop rosemary leaves from being tough in a dish?
Chop the leaves very finely, since the needle-like leaves can stay chewy even after cooking. For a smooth sauce or a dish where you do not want bits of herb, simmer a whole sprig in it and take the sprig out before serving.
Source: USDA FoodData Central 173473 · per 100 g · carbohydrate per EU label, fibre excluded
