Bay Leaves

The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Food writer J.

Nutritional Profile per Serving

This profile represents the **average** nutrient content for the **Bay Leaves** ingredient, aggregated across all known varieties.

Calcium (Ca): 834.00 per 100g Strengthens cell walls, improves soil structure and aids in nutrient uptake.
Iron (Fe): 43.00 per 100g Essential for the formation of chlorophyll and acts as a catalyst for several biochemical processes.
Potassium (K): 529.00 per 100g Helps with water regulation, disease resistance, and overall plant vigor.
Protein: 7.61 per 100g Crucial for enzyme function, structural support, and cell replication.