- Savory - he alth properties
- Savory - nutritional values
- Savory - vitamins and minerals
- Savory - use in the kitchen
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Savory is a spice that has a spicy flavor and aroma, similar to thyme and marjoram. The best known species of savory include mountain savory and garden savory. Check what are the he alth properties of savory and what dishes it is added to.
Contents:
- Savory - he alth properties
- Savory - nutritional values
- Savory - vitamins and minerals
- Savory - use in the kitchen
Savorywas used for culinary purposes in ancient Greece and Rome. In combination with thyme, it was used to season soups, meats and stuffing. It was also considered an aphrodisiac. The Greeks and Romans spread this herb in Europe, and thanks to the colonists, savory reached America.
Savory is a plant with thin stems and dark green, narrow, tiny leaves. There are two varieties of this herb: summer and winter, with the winter variety having a more bitter and pungent flavor.
It is especially popular in Western Asia, Europe, USA, Canada, and the Middle East. In addition to its taste, savory has a beneficial effect on he alth: it has antibacterial and antiseptic properties, and prevents flatulence and diarrhea.
Savory - he alth properties
Savory is rich in potassium which lowers blood pressure. It is also an excellent source of iron, which is the main component of hemoglobin involved in oxygen transport. Thanks to this, it can help in the treatment of anemia.
The antifungal properties of savory are due to the presence of carvacrol, which inhibits the growth of bacteria, including: Escherichia coli, Bacillus cereus. However, thanks to the presence of thymol, savory prevents the occurrence of fungal infections.
Savory is rich in vitamin C and zinc, which support the immune system. In addition, it soothes gastrointestinal discomfort. It prevents flatulence and diarrhea and reduces the symptoms of these ailments. Additionally, savory stimulates the secretion of digestive juices and supports digestion.
Thanks to the presence of dietary fiber, savory has a positive effect on the lipid profile, reducing the concentration of LDL cholesterol and increasing the concentration of HDL cholesterol.
Savory - nutritional values
Savory is low in calories and high in contentminerals and vitamins. It is rich in iron, calcium, magnesium, copper and zinc as well as B vitamins, mainly vitamin B6, as well as vitamin C and vitamin A. In addition, savory contains tannins, resins, mucilages and essential oils, including: cymol, carvacrol , caryophylene, terpineol and pinene.
Savory - vitamins and minerals
| Nutritional value | in 100 g of savory | in 1 g of savory |
| Caloric value | 272 kcal | 2.72 kcal |
| Protein | 6.73 g | 0.0673 g |
| Fat | 5.91 g | 0.0591 g |
| Saturated fatty acids | 3.26 g | 0.0326 g |
| Cholesterol | 0.0 mg | 0.0 mg |
| Carbohydrates | 68.73 g | 0.6873 g |
| fiber | 45.7 g | 0.457 g |
| Minerals | ||
| Phosphorus | 140.0 mg (20% ) | 1.4 mg (0.20%) |
| Potassium | 1,051.0 mg (30%) | 10.51 mg (0.30%) |
| Sodium | 24.0 mg (2%) | 0.24 mg (0.024%) |
| Calcium | 2 132.0 mg (213%) | 2 132.0 mg (213%) |
| Iron | 37.88 mg (379%) | 0.379 mg (3.79%) |
| Magnesium | 377.0 mg (94%) | 3.77 mg (0.94%) C |
| Zinc | 4.3 mg (39%) | 0.043 mg (0.39%) |
| Copper | 0.847 mg (94%) | 0.00847 mg (0.94%) |
| Selen | 4.6 µg (8%) | 0.046 µg (0.08%) |
| Vitamins | ||
| Vitamin B1 | 0.366 mg (28%) | 0.00366 mg (0.28%) |
| Niacin | 4.08 mg (26%) | 0.0408 mg (0.26%) |
| Vitamin B6 | 1,810 mg (139%) | 0.181 mg (1.39%) |
| Vitamin B12 | 0.0 µg (0%) | 0.0 µg (0.0%) |
| Vitamin C | 50.0 mg (56%) | 0.5 mg (0.56%) |
| Vitamin A | 257.0 µg (29%) | µg (0.29%) |
| Vitamin D | 0.0 µg (0%) | 0.0 µg (0%) |
% of the recommended daily allowance for an adult
USDA Nutritional Value,% of Recommended Daily Allowance: Nutrition Standards, IŻŻ Amendment, 2022
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Savory - use in the kitchen
Savory is used in the kitchen as a seasoning for both meat dishesand vegetables. It is a perfect combination with other spices, including: thyme, sage, fennel, rosemary and bay leaf.
Savory goes well with dishes with white beans and lentils, as well as cabbage and Brussels sprouts. It is also used to season meat: veal, poultry, lamb, duck, pork and rabbit meat. Savory is used as an ingredient in fish marinades, and is especially well suited to trout.
Savory can also be used to season baked vegetables, vegetable patties, salads, soups, stews, dishes with potatoes and mushrooms, and sauces. In addition, it adds flavor to dishes with goat cheese, tomatoes and cucumbers.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles by this author