Introduction:
The aromatic herb is one of the most popular spice plants worldwide. But basil is also attributed a special significance as a medicinal plant.
Use/Preparation:
Basil is particularly popular in Mediterranean cuisine. It enhances a variety of dishes and preparations, such as pesto, salads, tomato (dishes), pasta dishes, fish, meat, pizza and even tastes good as tea, in cocktails, jam, in smoothies and various desserts.
Health:
Basil is rich in vitamin K, calcium, iron and beta-carotene. It is also a valuable medicinal plant that helps, for example, with migraine and digestive problems, relieves inflammation and reduces stress. During pregnancy, excessive consumption of basil (e.g. in the form of oil or tea) should be avoided, as the eugenol it contains is said to have a slightly mutagenic effect.
Alternatives:
As an alternative to basil, other Mediterranean herbs such as oregano, thyme or rosemary can be used.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 23/94 |
| Fat | 0,6 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 2,7 g |
| Sugar | 0,3 g |
| Protein | 3,2 g |
| Salt | 0 g |
