Thyme, fresh, per 100 g: 101 kcal, 5.6 g protein, 24.5 g carbohydrate, 14 g fibre, 1.7 g fat. Figures are the USDA reference values for “Thyme, fresh”.
At 100 g it reaches the EU threshold to be called a source of vitamin c, iron, manganese, copper. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
High protein22% of the energy in this food is proteinHigh fibre14 g fibre per 100 gLow fat1.7 g fat per 100 gVery low sodium9 mg sodium per 100 g
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 101 kcal | |
| Protein | 5.56 g | |
| Fat | 1.68 g | |
| of which saturates | 0.467 g | |
| of which monounsaturates | 0.081 g | |
| of which polyunsaturates | 0.532 g | |
| Carbohydrate | 24.5 g | |
| Fibre | 14 g | |
| Water | 65.1 g | |
| Cholesterol | 0 mg | |
| Minerals | ||
| Calcium | 405 mg | 50.6% |
| Iron | 17.5 mg | 125% |
| Magnesium | 160 mg | 42.7% |
| Phosphorus | 106 mg | 15.1% |
| Potassium | 609 mg | 30.5% |
| Sodium | 9 mg | |
| Zinc | 1.81 mg | 18.1% |
| Copper | 0.555 mg | 55.5% |
| Manganese | 1.72 mg | 86% |
| Vitamins | ||
| Vitamin A | 238 µg | 29.8% |
| Vitamin D | 0 µg | |
| Vitamin C | 160 mg | 200% |
| Thiamine (B1) | 0.048 mg | 4.36% |
| Riboflavin (B2) | 0.471 mg | 33.6% |
| Niacin (B3) | 1.82 mg | 11.4% |
| Pantothenic acid (B5) | 0.409 mg | 6.82% |
| Vitamin B6 | 0.348 mg | 24.9% |
| Folate | 45 µg | 22.5% |
| Vitamin B12 | 0 µg | |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
High in Vitamin C200% NRV per 100 g
- Vitamin C contributes to the normal function of the immune system
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels
- Vitamin C increases iron absorption
High in Iron125% NRV per 100 g
- Iron contributes to normal formation of red blood cells and haemoglobin
- Iron contributes to the reduction of tiredness and fatigue
High in Manganese86% NRV per 100 g
- Manganese contributes to normal energy-yielding metabolism
- Manganese contributes to the maintenance of normal bones
High in Copper55.5% NRV per 100 g
- Copper contributes to normal energy-yielding metabolism
- Copper contributes to the protection of cells from oxidative stress
High in Calcium50.6% NRV per 100 g
- Calcium is needed for the maintenance of normal bones
- Calcium contributes to normal muscle function
High in Magnesium42.7% NRV per 100 g
- Magnesium contributes to normal energy-yielding metabolism
- Magnesium contributes to normal muscle function
High in Riboflavin (B2)33.6% NRV per 100 g
- Riboflavin contributes to normal energy-yielding metabolism
- Riboflavin contributes to the maintenance of normal skin
High in Potassium30.5% NRV per 100 g
- Potassium contributes to normal muscle function
- Potassium contributes to the maintenance of normal blood pressure
Source of Vitamin A29.8% NRV per 100 g
- Vitamin A contributes to the maintenance of normal vision
- Vitamin A contributes to the normal function of the immune system
- Vitamin A contributes to the maintenance of normal skin
Source of Vitamin B624.9% NRV per 100 g
- Vitamin B6 contributes to normal energy-yielding metabolism
- Vitamin B6 contributes to normal homocysteine metabolism
Source of Folate22.5% NRV per 100 g
- Folate contributes to normal blood formation
- Folate has a role in the process of cell division
Source of Zinc18.1% NRV per 100 g
- Zinc contributes to normal cognitive function
- Zinc contributes to the normal function of the immune system
Source of Phosphorus15.1% NRV per 100 g
- Phosphorus contributes to the maintenance of normal bones
- Phosphorus contributes to normal energy-yielding metabolism
High protein22% of energy from protein
- Protein contributes to a growth in muscle mass
- Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Thyme, fresh (FDC ID 173470). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.