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Basil (herb)

Basil
Basil-Basilico-Ocimum basilicum-albahaca.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Lamiales
Family: Lamiaceae
Genus: Ocimum
Species: O. basilicum
Binomial name
Ocimum basilicum
L.
Basil, fresh
Nutritional value per 100 g (3.5 oz)
Energy 94 kJ (22 kcal)
2.65 g
Dietary fiber 1.6 g
0.64 g
3.15 g
Vitamins
Vitamin A equiv.
(33%)
264 μg
(29%)
3142 μg
Thiamine (B1)
(3%)
0.034 mg
Riboflavin (B2)
(6%)
0.076 mg
Niacin (B3)
(6%)
0.902 mg
Pantothenic acid (B5)
(4%)
0.209 mg
Vitamin B6
(12%)
0.155 mg
Folate (B9)
(17%)
68 μg
Choline
(2%)
11.4 mg
Vitamin C
(22%)
18.0 mg
Vitamin E
(5%)
0.80 mg
Vitamin K
(395%)
414.8 μg
Minerals
Calcium
(18%)
177 mg
Iron
(24%)
3.17 mg
Magnesium
(18%)
64 mg
Manganese
(55%)
1.148 mg
Phosphorus
(8%)
56 mg
Potassium
(6%)
295 mg
Sodium
(0%)
4 mg
Zinc
(9%)
0.81 mg
Other constituents
Water 92.06 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Basil UK /ˈbæzəl/;US /ˈbzəl/ (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints). It is also called the "king of herbs" and the "royal herb". The name "basil" comes from Greek βασιλικόν φυτόν (basilikón phutón), "royal/kingly plant".

Basil is possibly native to India, and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Dioscorides. It is a tender plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.


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