Basil
Category
Aromatic herbs
Seasonal period:
All year
Basil is an aromatic herb that belongs to the Mint Family (Lamiaceae). Its shiny green leaves are soft, and it should be consumed raw or undercooked, otherwise it loses its scent.
It is often used in the Italian cuisine (for the pesto sauce) and in tomato dishes, as well as in the Thai cuisine. Its sweet aroma goes well with meat, vegetables, cheese and egg recipes. It is also popular with baked chicken, lamb or fish, and it pairs well with garlic, thyme and oregano too.
Nutritional information (100.0 g)
Energy
25.0
kcal
Carbohydrates
0.44
g
Proteins
2.5
g
Lipids
0.61
g
Fiber
3.9
g
Saturates
0.04
g
Monounsaturated fatty acids
0.09
g
Polyunsaturated fatty acids
0.39
g
Cholesterol
0.0
mg
Calcium
154.0
mg
Iron
3.17
mg
Zinc
0.85
mg
Vitamin A
0.0
ug
Vitamin C
18.0
g
Folic acid
64.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed