Food
Bay leaves
Category: Food
Type
Voluntary
Introduction and description
Bay leaves are the aromatic leaves of several plants used in cooking. As the nutrient content and uses differ according to the plant, this description will concentrate on Bay laurel (Laurus nobilis, Lauraceae) whose fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. They are also mildly antibiotic and anti-fungal.
The other bay leaves used in cooking and medicine but not covered here, include California bay leaf, (Umbellularia californica, Lauraceae), Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae), Indonesian bay leaf (salam leaf, Syzygium polyanthum, Myrtaceae), West Indian bay leaf (Pimenta racemosa, Myrtaceae), and Mexican bay leaf (Litsea glaucescens, Lauraceae).
Being members of the Lauraceae family the properties may be similar, however, the PubMed papers tend to centre on Laurus nobilis.
Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock.
Nutrients
The table below shows some of the minerals and vitamins in bay leaves.
Source: US National Nutrient Database for Standard Reference
Release 26 Software v.1.3.1 Nutrient values and weights are for edible portion
|
Nutrient |
Unit |
|
|---|---|---|
|
Proximates |
||
|
Water |
g |
5.44 |
|
Energy |
kcal |
313 |
|
Protein |
g |
7.61 |
|
Total lipid (fat) |
g |
8.36 |
|
Carbohydrate, by difference |
g |
74.97 |
|
Fiber, total dietary |
g |
26.3 |
|
Minerals |
||
|
Calcium, Ca |
mg |
834 |
|
Iron, Fe |
mg |
43.00 |
|
Magnesium, Mg |
mg |
120 |
|
Phosphorus, P |
mg |
113 |
|
Potassium, K |
mg |
529 |
|
Sodium, Na |
mg |
23 |
|
Zinc, Zn |
mg |
3.70 |
|
Vitamins |
||
|
Vitamin C, total ascorbic acid |
mg |
46.5 |
|
Thiamin |
mg |
0.009 |
|
Riboflavin |
mg |
0.421 |
|
Niacin |
mg |
2.005 |
|
Vitamin B-6 |
mg |
1.740 |
|
Folate, DFE |
µg |
180 |
|
Vitamin B-12 |
µg |
0.00 |
|
Vitamin A, RAE |
µg |
309 |
|
Vitamin A, IU |
IU |
6185 |
|
Vitamin D (D2 + D3) |
µg |
0.0 |
|
Vitamin D |
IU |
0 |
|
Lipids |
||
|
Fatty acids, total saturated |
g |
2.280 |
|
Fatty acids, total monounsaturated |
g |
1.640 |
|
Fatty acids, total polyunsaturated |
g |
2.290 |
|
Cholesterol |
mg |
0 |
Method
Bay leaves from the Bay Laurel in theory may be eaten without toxic effect, however, they remain very stiff even after thorough cooking, thus they are used to flavour dishes and then removed before eating. The leaves are often used to flavour soups, stews, braised dishes and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
How it works
see observationsRelated observations
Healing observations
- Bay leaves and bacteria 006991
- Bay leaves, juniper berries, SARS virus and Herpes 006990
- Contribution to the knowledge of the folk plant medicine in Calabria region (Southern Italy) 019475
- Dr Duke's list of Plants Containing QUERCETIN 021446
- Dr Duke's list of plants for Superactivity Arteriosclerosis/Atherosclerosis 017744
- Dr Duke's list of Plants with Anti-aggregate activity 017520
- Dr Duke's list of Plants with Antibacterial activity 018352
- Dr Duke's list of Plants with Anticancer (pancreas) activity 018464
- Dr Duke's list of Plants with Antiflu activity 019584
- Dr Duke's list of Plants with Antihelicobacter activity 018402
- Dr Duke's list of Plants with Antimalarial activity 018057
- Dr Duke's list of Plants with Antisalmonella activity 018398
- Dr Duke's list of Plants with Antisinusitic Activity 019886
- Dr Duke's list of Plants with Candidicide activity 018389
- Dr Duke's list of Plants with Candidicide Activity 021073
- Dr Duke's list of Plants with Schistosomicide Activity of high potency 018280
- Dr Duke's list of Plants with [Natural] Nematicide activity 018292
- Dr Dukes list of plants with high concentrations of Antiestrogenic activity 017913