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Greek oregano

Greek oregano has a very intense flavor that is retained when the spice heated. It is commonly used as a spice for salads, soups, marinades, and dips.
The information we compiled for this ingredient complies with the standards ofthe USDA database.
82%
Water
 74
Macronutrient carbohydrates 74.42%
/13
Macronutrient proteins 13.4%
/12
Macronutrient fats 12.18%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.2g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.8g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 1:4

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.19 g to essential alpha-linolenic acid (ALA) 0.78 g = 0.24:1.
Ratio Total omega-6 = 0.19 g to omega-3 fatty acids Total = 0.78 g = 0.24:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Greek oregano, which grows well even in winter, has the most intense taste of all of the oregano varieties. And Greek oregano doesn’t lose its flavor when it is heated during the cooking process. In contrast to other species, it blooms white.

General information abour Oregano:

From Wikipedia:“Oregano (... scientific name Origanum vulgare, is a flowering plant in the mint family (Lamiaceae). It is native to temperate western and southwestern Eurasia and the Mediterranean region.

Oregano is a perennial herb, growing from 20–80 cm (7.9–31.5 in) tall, with opposite leaves 1–4 cm (0.39–1.57 in) long.

Subspecies:

O. v. subsp. hirtum Ietsw. - (Italian oregano, Greek oregano) is a common source of cultivars with a different aroma from those of O. v. gracile. "Growing" is vigorous and very hardy, with darker green, slightly hairy foliage. Generally, it is considered the best all-purpose culinary subspecies. - Greece, Balkans, Turkey, Cyprus

Culinary uses:

Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the U.S. began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America, especially in Argentinian cuisine

In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants,[clarification needed] it can be usually found as a condiment, together with paprika, salt, and pepper.

The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.

Oregano is used in the southern Philippines to eliminate the odor of carabao or water buffalo when boiling it, while simultaneously imparting flavor.

Flavor and influencing factors:

Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, season, and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. Among the chemical compounds contributing to the flavour are carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene.

Oregano oil:

Oregano oil and oregano have been used in folk medicine since ancient times, including by Hippocrates. Oregano essential oil is extracted from the leaves of the oregano plant. Although oregano or its oil may be used as a dietary supplement, there is no clinical evidence to indicate that either has any effect on human health.

Interesting facts abour Oregano oil:

In 2005, the US Federal Trade Commission brought legal action against a firm that had claimed oregano oil treated colds and flu or relieved bacterial and viral infections. In 2014, the US Food and Drug Administration warned a Utah company, Young Living, that its herbal products, including oregano essential oil, were being promoted to have numerous anti-disease effects and so were being sold as unauthorized misbranded drugs subject to seizure and federal penalties.

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy 72 kcal
301 kJ
3.6%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids 2.0 g2.9%
Recommended daily allowance according to the GDA: 70g
Saturated Fats 0.50 g2.5%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber) 12 g4.5%
Recommended daily allowance according to the GDA: 270g
Sugars 9.6 g10.7%
Recommended daily allowance according to the GDA: 90g
Fiber 2.5 g10.1%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin 2.2 g4.4%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:3.0 mg)7.6 mg0.3%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
MinIron, Fe 7.4 mg53.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemCalcium, Ca 310 mg39.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 0.78 g39.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
VitFolate, as the active form of folic acid (née vitamin B9 and 50 µg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
VitVitamin A, as RAE 202 µg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
MinCopper, Cu 0.18 mg19.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
ElemPotassium, K 330 mg17.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
MinManganese, Mn 0.30 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ElemMagnesium, Mg 53 mg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
VitVitamin B6 (pyridoxine) 0.18 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.78 g39.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.19 g2.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.03 g12.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.10 g11.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 0.12 g9.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Lysine (Lys, K) 0.14 g8.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Leucine (Leu, L) 0.17 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Valine (Val, V) 0.12 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Phenylalanine (Phe, F) 0.09 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.03 g4.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin A, as RAE 202 µg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Folate, as the active form of folic acid (née vitamin B9 and 50 µg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin B6 (pyridoxine) 0.18 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Riboflavin (vitamin B2) 0.15 mg11.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 1.5 mg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Vitamin E, as a-TEs 1.0 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Thiamine (vitamin B1) 0.07 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Biotin (ex vitamin B7, H) 2.0 µg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Pantothenic acid (vitamin B5) 0.20 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Calcium, Ca 310 mg39.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Potassium, K 330 mg17.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Magnesium, Mg 53 mg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Phosphorus, P 39 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Sodium, Na 3.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Iron, Fe 7.4 mg53.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Copper, Cu 0.18 mg19.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Manganese, Mn 0.30 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Zinc, Zn 0.90 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Fluorine, F 34 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
Iod, I (Jod, J) 0.80 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg

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