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 |
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 |
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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/