Basil Nutrition Benefits and Facts

Nutritional summary

Basil is a notable source of vitamin K1, which is essential for blood clotting and bone health, and contains significant levels of beta-carotene and lutein-zeaxanthin (carotenoids that support eye health and immune function).
Fresh basil leaves contain a variety of polyphenols (antioxidant plant compounds), which contribute to the herb's profile as a nutrient-dense addition to vegetables and plant proteins .
Regular intake of basil is positively associated with higher overall diet quality, as it is frequently consumed alongside nutrient-rich foods like whole grains, greens, and legumes .
Early research in animal models suggests that basil supplementation may influence the fatty acid profile of tissues by increasing levels of alpha-linolenic acid (an omega-3 fatty acid), though more human studies are needed to confirm similar metabolic effects .

Interesting fact

The name 'basil' is derived from the Greek 'basilikon phuton', meaning 'royal plant', reflecting its ancient status as a noble and sacred herb.

Standout nutrients

EPIC

SOURCE

Vitamin K

EPIC

SOURCE

beta-Carotene

SUPER

SOURCE

Vitamin A

SUPER

SOURCE

Iron

kcal per 100g

Protein3.12g

Fat0.75g

Carbs1.63g

Fiber2.35g

Sugar2.65g

Fat breakdown

Polyunsat0.39g

Monounsat0.04g

Saturated0.07g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Low carbon footprint, though water intensity can be high in indoor hydroponic systems.

Confidencemedium

Storage

Room Temperature

3–5 days

Store like a bouquet in a glass of water; refrigeration can blacken the leaves.

Airtight Container

3–5 days

Wrap in a damp paper towel if kept in the fridge.

Flavour

Data & Sources

Harmonized from 4 validated sources

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality - PMC

[3]pmc.ncbi.nlm.nih.gov

A novel Nutrient Rich Food (NRFa11.3) score uses flavonoids and carotenoids to identify antioxidant-rich spices, herbs, vegetables, and fruit - PMC

[6]pmc.ncbi.nlm.nih.gov

Associations between diet quality, demographics, health conditions and spice and herb intake of adults with chronic kidney disease - PMC

[8]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

100.0

Version

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