Basil is low in Saturated Fat, and very low in Cholesterol and Sodium. It's also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calci
1 tbsp, leaves
Amount per serving
| Calories :233 | Calories from Fat : |
|---|
| Total Fat | 4.07 |
| Cholesterol | 0% |
| Sodium | 76% |
| Total Carbohydrate | 47.75% |
| Dietary Fiber | 37.7% |
| Sugars | 1.71% |
| Protein | 22.98% |
| Vitamin A | 744% |
| Vitamin C | 0.8% |
| Calcium | 2240 % |
| Iron | 89.8% |
There are more than twelve varieties of basil that are cultivated for culinary use. Sweet Basil, and its close relative Genoa Basil - are the most familiar varieties. Both produce fragrant, broad, deep green leaves in abundance. Their spiciness is the per
The name basil comes from the Greek, meaning "kingly". The herb itself originates in India, where is has long been considered sacred.
In ancient Rome, the name for the herb, Basilescus, referred to Basilisk, the fire breathing dragon. Taking the herb was thought to be the charm against the beast.
Basil has been cultivated for over 5,000 years in Iran, India and the tropical parts of Asia.