Do dried herbs re­tain their nu­tri­ents?

Herbs & Superfoods - - Culinary Herbs In The Kitchen -

Again, yes and no. In 2003, The Amer­i­can So­ci­ety for Nu­tri­tional Sci­ences pub­lished a study that as­sessed the lev­els of an­tiox­i­dants in cer­tain dried herbs. • Oregano, sage, pep­per­mint, thyme, lemon balm, clove, all­spice and cin­na­mon all con­tained very high lev­els of an­tiox­i­dants. • Pur­ple cone­flow­ers, tansy, sweet mar­jo­ram, hys­sop and anise hys­sop had medium lev­els. • Ger­man chamomile, Euro­pean an­gel­ica, rose­root and co­rian­der all had rel­a­tively low con­cen­tra­tions.

The dried herbs with very high lev­els of an­tiox­i­dants, may in fact be an even bet­ter source of di­etary an­tiox­i­dants than many other food groups.

How­ever, vi­ta­mins are par­tially lost in the dry­ing process. For ex­am­ple, 30g of fresh basil pro­vides 30 per cent of the daily value (DV, or the per­cent­age a serv­ing of the food con­trib­utes to your daily needs) for vi­ta­min A, 8 per cent of the DV for vi­ta­min C and 145 per cent of the DV for vi­ta­min K. Take the dried equiv­a­lent of basil, or 1 ta­ble­spoon, and you get 4 per cent of the DV for vi­ta­min A, 2 per cent for vi­ta­min C and 43 per cent for Vi­ta­min K. Most min­er­als are hardly af­fected.

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