Fresh Organic Thyme
Main presentation of fresh herbs, 14 US Pound (454 Grams) of produce inside a plastic bags with absorbent paper to prevent damage by transpiration or humidity, all inside a 105X26X18 centimeters cardboard box.
|Nutrient||Unit||Value per 100 g||tsp 0,8 g||tsp 0,4 g|
|Total lipid (fat)||g||1.68||0.01||0.01|
|Carbohydrate, by difference||g||24.45||0.20||0.10|
|Fiber, total dietary||g||14.0||0.1||0.1|
|Vitamin C, total ascorbic acid||mg||160.1||1.3||0.6|
|Vitamin A, RAE||µg||238||2||1|
|Vitamin A, IU||IU||4751||38||19|
|Vitamin D (D2 + D3)||µg||0.0||0.0||0.0|
USDA Food Composition Databases Available in https://ndb.nal.usda.gov/ndb/
Thymus vulgaris L. (T. vulgaris) a significant aromatic plant with around 100 species in the world is widely used for medicinal purposes as well as in culinary dishes. The genus Thymus are important medicinal plants, highly recommended due to a variety of therapeutic properties of their essential oils, normally known as Thyme oil. Thymus species are considered as medicinal plants due to their pharmacological and biological properties. Its properties are due to its main components, thymol and carvacrol. Fresh Thyme has the highest level of antioxidants among all herbs. Thymus vulgaris L. is widely used in folk medicine in the treatments of variety of diseases such as gastroenteric and bronchopulmonary disorders.
Journal of Applied Biology & Biotechnology Vol. 5 (02), pp. 017-022, March-April, 2017 Available online at http://www.jabonline.in DOI: 10.7324/JABB.2017.50203