Is there a good authoritative source for information on the vitamin/mineral content of herbs?
I can't find much on nutritiondata or fitday, but I may not be looking hard enough. There are a few specific ones, but not everything I want to know about.
Do you calculate the benefit of herbs (say, all the iron thyme has) into your nutritional intake when you're doing an analysis to uncover deficiencies?
I found this site, but I it doesn't list the source for these numbers or how they were obtained: http://www.theherbielady.com/page_44_44.html
I've got all kinds of questions about the nutrients available in herbs brewed as tea, so any pointers to things of that nature would be welcome, as well. People always say "X herb has lots of magnesium!" but never "By drinking a cup of tea brewed with x grams of x herb will give you x% of your daily value of magnesium."
Shelly, I don't count on herbs for vitamins or minerals, as I use them to give my meals a bit of variety. The odd vitamin or mineral is nice, but could be unavailable for use due to phytotoxins.
Here is the website link for Horizon Herbs. The catalog gives short descriptions of the uses for various herbs, and their properties, which might be of interest.
To me, it makes more sense to count on foods from animals for nourishment. I use one or two teaspoons of dried herbs per day. Even if that were one or two tablespoons, I don't count on something in any of the plants to boost the nutrient value of my food plan.
I grow herbs because I like to. I put them in my food because I like to. I find them much more appealing than other plant matter. Perhaps they provide something that gives me better health.
However, it is the food from animals I count on.
perhaps, you may be interested in a post on the "Primal Wisdom" blog about use of herbs by Masai:
one of the points of which is that - aside from a sheer nutritional value - herbs / spices may play some important roles on hormonal level
Hmm, I was also wondering about this, because I recently realized that dried dill and basil have a lot of calcium, and I have never added them to food journal. I just wonder how absorbale they are and whether or not we should be taking into account the minerals and vitamins we get from herbs and spices.
Seems like the amounts would be negligible unless you, for example, use kelp flakes to boost your iodine intake or something highly concentrated that you then use in substantial quantities. Maybe just start steaming 2 cups of spinach every day? This is what I do and it reduces in size dramatically and is thus very easy to consume, plus the oxalates are at least slightly minimized. If you specifically have an iron deficiency, I would recommend using a cast iron pan and consuming vitamin C with foods cooked on it.
Interesting question! I use a lot of herbs and spices in cooking, in part because I am convinced they will add a lot of micronutrients as well as flavour. For instance, parsley for vit C, turmeric for curcumen (or whatever it is called); I am sure that sage, basil, bay etc have lots of things in them too. SOMETHING gives them those intense aromas, and I'm sure those somethings aren't in lettuce, turnip etc.
Also, herbs have been used medicinally for centuries - thousands of years, in some cases- and I am sure they wouldn't have been if they didn't work.
Nice question,Herbs are typically derived from the leaves of plants. Spices will come back from the buds of the plant, like cloves; the seeds, like cumin; the berries, like peppercorn; the bark, like cinnamon; or the roots, like ginger. Sometimes, identical plant will give each herbs and spices, like recent coriander leaves as an herb and ground coriander seeds as a spice.
The only issue higher than a colon cleanse is associate [herbal colon cleanse]; it frees your body of its toxins in a very natural method.
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