Scent leaf Nutrition Facts

Description: Scent leaf,raw,fresh

Local Names:

Scientific Name: Ocimum grattisimum

Category: Vegetables and Products

Calories in Scent leaf

The calories in 100 grams of Scent leaf is 93.613 calories (kcal).

Quick Scent leaf Nutritional Value

Here is a quick overview of Scent leaf nutrition information:

Quantity	100g
Calories	93.613 kcl
Fat	1.197g
Protein	8.48g
Carb	8.783g

Detailed Scent leaf Nutrition Data

Here is the detailed data on Scent leaf nutrition info:

Scent leaf Macronutrients data

Weight	100g
Energy	392.913 Kj
Calories	93.613 kcl
Fat	1.197g
Protein	8.48g
Carb	8.783g
Fiber	6.895g
Water	73.483g

Scent leaf Minerals Data

Weight	100g
Calcium	mg
Iron (Fe)	1.005mg
Magnesium	mg
Phosphorus (P)	209mg
Potassium (k)	319.61mg
Sodium (Na)	50.37mg
Zinc (Zn)	1.09mg
Copper (Cu)	0.05mg
Manganese	mg

Scent leaf Vitamins Data

Weight	100g
Vitamin A, RAE	μg
Retinol	mg
Carotene, beta	13333.33μg
Vitamin D	μg
Thiamin, B1	mg
Riboflavin, B2	mg
Niacin, B3	mg
Vitamin B6	mg
Folate, B9 (μg)	μg
Vitamin B12 (μg)	μg
Vitamin C (mg)	18.64mg

other Scent leaf Micronutrients

Weight	100g
Ash	4.233g
Alcohol	-
Caffeine	-
Theobromine	-

Summary of Scent leaf , Nutrition Info

Serving size of 100 grams of Scent leaf , contains 93.613 calories, 8.48g of Protein, 1.197g of Fat, and 8.783g of Carbs.

Scent leaf Nutrition facts Summary
Description:	Scent leaf,raw,fresh
Local Names:
Scientific Name:	Ocimum grattisimum
Category:	Vegetables and Products
Serving Size:	100 grams
Calories:	93.613 Kcal/100g
Nutrients	- Energy: 392.913Kj - Calories: 93.613Kcal - Fat: 1.197g - Protein: 8.48g - Carb: 8.783g - Fiber: 6.895g - Water:73.483g - Calcium: mg - Iron: 1.005mg - Magnesium: mg - Phosphorus: 209mg - Potassium: 319.61mg - Sodium: 50.37mg - Zinc: 1.09mg - Copper: 0.05mg - Manganese: mg - Vitamin A, RAE: μg - Retinol:μg - Carotene, beta:13333.33μg - Vitamin D: μg - Thiamin, B1: mg - Riboflavin, B2: mg - Niacin, B3: mg - Vitamin B6: mg - Folate, B9: μg - Vitamin B12: μg - Vitamin C: 18.64mg - Ash: 4.233g

Data sources include: Charlie, A. M., Ene-Obong, H. N. (2014), Proximate, phytochemicals and anti-nutrient composition of selected green leafy vegetables consumed in Cross River State, Nigeria, Eme-Okafor, E. P. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Effect of drying methods on the nutrient and phytochemical properties of some cultivated and wild leafy vegetables. M. Sc. Thesis. Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka., NNAM, N.M., ONYECHI J, MADUKWE E.A, (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2)Nutrient and Phytochemical Composition of some leafy vegetables with medicinal significance. Nigerian Journal of Nutritional Sciences, 33: 15-18, https://fdc.nal.usda.gov/