BAY LEAF – TEZ PAAT

The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form. Pleasantly aromatic bay leaf or bay-laurel is one of the well-recognized culinary leaf-spices in use since the earliest times. In the legends, bay laurel is depicted as the tree of the Sun god, under the celestial sign of Leo.

Botanically, bay tree belongs to the family of Lauraceae, in the genus; Laurus. It is thought to have originated in Asia Minor region, from where it distributed to all over the Mediterranean region and other parts of Asia.

Bay leaves give off a pleasing and sweet aroma when added to the recipes. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavoring agent in the cuisine.

BAY LEAF (TEZ PAAT)

Nutrition Table

Saturated Fatty Acid
Carbohydrate
Dietary Fiber
Energy
Fat
Protein
Sugar
Sodium
– 2.3%
– 25.0%
– 26g / 100g
– 314.0 kcal / 100g
– 12.0%
– 16.0%
–
– 230mg / kg

The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.

PACKAGING QUANTITIES

10g
25g
50g

FAMILY
BOTANICAL NAME
COMMON NAME

–LAURACEAE
–LAURUS NOBILIS
–BAY LEAF – TEZ PAAT

Adult reference intake per each 1g of portion of bay leaf contains :

Energy
13.1 kj
3.14 kcal
<1%

Fat
0.08g
<1%

Saturates
0.03g
<1%

Sugar
0.00g
<1%

Salt
0.00g
<1%

Typical values per 100g:
Energy 314.00 kcal 1310.0 kj

HEALTH BENEFITS

  • Bay leaf was prized highly by the Greeks and the Romans, who believed that the herb symbolizes wisdom, peace, and protection.

  • The spice contains many important plant-derived chemical compounds, minerals, and vitamins that are essential for optimum health.
  • This spice has many volatile active components such as a-pinene, ß-pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, antioxidant, digestive, and thought to have anti-cancer properties.
  • Fresh leaves are a very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural antioxidant that help remove harmful free radicals from the body. Ascorbic acid also has an immune booster, wound healing, and antiviral effects.
  • Furthermore, its fresh leaves and herb parts are superb in folic acid; contain about 180 mg or 45% of daily-recommended values per 100 g. Folates are important in DNA synthesis, and when given during the peri-conception period, they can help prevent neural tube defects in the newborn baby.
  • Bay leaves are an excellent source of vitamin-A; contain 6185 IU or 206% of recommended daily levels per 100 g. Vitamin-A is a natural antioxidant and is essential for normal eyesight. It is also required for maintaining mucosa and skin health. Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers.
  • The spice is indeed an excellent source of many vitamins such as niacin, pyridoxine, pantothenic acid, and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.

  • This leafy spice is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidase enzymes.