Spices, tarragon, dried
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 50 MG | 56% | |
| Thiamin | 0.3 MG | 21% | |
| Riboflavin | 1.3 MG | 103% | |
| Niacin | 9.0 MG | 56% | |
| Vitamin B-6 | 2.4 MG | 142% | |
| Folate, total | 274 UG | 69% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 210 UG | 23% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 1,139 MG | 88% | |
| Iron, Fe | 32.3 MG | 179% | |
| Magnesium, Mg | 347 MG | 83% | |
| Phosphorus, P | 313 MG | 25% | |
| Potassium, K | 3,020 MG | 64% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 3.9 MG | 35% | |
| Copper, Cu | 0.7 MG | 75% | |
| Manganese, Mn | 8.0 MG | 346% | |
| Selenium, Se | 4.4 UG | 8% |
Nutrition Highlights
- Excellent source of protein with 22.8g per 100g, great for muscle building and recovery.
- High in dietary fiber (7.4g per 100g), supporting digestive health.
- Rich source of Calcium, Ca (88% of Daily Value per 100g).
- Rich source of Iron, Fe (179% of Daily Value per 100g).
- Rich source of Magnesium, Mg (83% of Daily Value per 100g).
- Good source of Phosphorus, P (25% DV).
About Spices, tarragon, dried
This aromatic herb, known for its distinctive anise-like flavor, is a staple in French cuisine and Mediterranean cooking. The dried leaves pack a concentrated punch, making it a versatile seasoning for everything from classic béarnaise sauce to roasted chicken and vegetable dishes. Just a small amount can transform a simple meal, adding depth and complexity to both savory and even some sweet applications.
Nutritionally, these dried leaves are surprisingly dense in protein and fiber while being low in fat and calories. They contain a range of beneficial compounds, including antioxidants and essential minerals. The high fiber content supports digestive health, while the various phytochemicals may contribute to anti-inflammatory properties. However, due to their potent flavor, they're typically used in small quantities, so while they add nutritional value, they shouldn't be relied upon as a primary source of nutrients. Common uses include infusing vinegar, enhancing salad dressings, seasoning fish and poultry, and as a key component in herb blends like fines herbes.
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