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Nutritional Info: Basil (fresh)

The official USDA name for this food is "Basil, fresh" with USDA reference number: 02044
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Nutritional Data for Basil (fresh)

Nutrition Facts

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)

Amount Per Serving



Calories from Fat 0

% Daily Value*


Total Fat

Saturated Fat 0g0%
Trans Fat 0g





Total Carbohydrate

Dietary Fiber 0g0%
Sugars 0g


Vitamin A6% · Vitamin C0%
Calcium1% · Iron1%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Bowl of fresh Basil
Bowl of fresh Basil

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Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
Total Calories1 kcal5 kJ0%
from Carbs0.5 kcal2.1 kJ
from Fat0.3 kcal1.19 kJ
from Protein0.4 kcal1.7 kJ
from Alcohol0 kcal0 kJ
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.

Energy and Calorie info for 5.3 grams of Basil (fresh)

Vitamin Content

Vitamin Content

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
Vitamin A 279.575 IU 6%
Vitamin B6 0.008215 mg 0%
Vitamin B12 0 mcg 0%
Vitamin B12, Added 0 mcg 0%
Vitamin C 0.954 mg 0%
Vitamin D 0 IU 0%
Vitamin D2 ~
Vitamin D3 ~
Vitamin D (D2 + D3) 0 mcg 0%
Vitamin E (Alpha-tocopherol) 0.0424 mg 0%
Vitamin E, Added 0 mg 0%
Vitamin K 21.9844 mcg 27%
Thiamin 0.001802 mg 0%
Riboflavin 0.004028 mg 0%
Niacin 0.047806 mg 0%
Pantothenic Acid 0.011077 mg 0%
Folate 3.604 mcg 1%
Folate, Food 3.604 mcg 1%
Folate, DFE 3.604 mcg DFE 1%
Choline 0.6042 mg ~
Betaine 0.0212 mg ~
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 5.3g (0.19 oz) of Basil (fresh) contains. Vitamin RDI for 5.3 grams of Basil (fresh)

Mineral Content

Mineral Content

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
Calcium 9.381 mg 1%
Iron 0.16801 mg 1%
Magnesium 3.392 mg 1%
Phosphorus 2.968 mg 0%
Potassium 15.635 mg 0%
Sodium 0.212 mg 0%
Zinc 0.04293 mg 0%
Copper 0.020405 mg 1%
Manganese 0.060844 mg 3%
Selenium 0.0159 mcg 0%
Fluoride ~
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 5.3g (0.19 oz) of Basil (fresh) contains. Mineral RDI for 5.3 grams of Basil (fresh)

Protein and Amino Acids

Protein & Aminos

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)

Essential Aminos

Histidine0.002703 g0%
Isoleucine0.005512 g0%
Leucine0.010123 g0%
Lysine0.00583 g0%
Methionine0.001908 g
Phenylalanine0.00689 g
Threonine0.005512 g1%
Tryptophan0.002067 g1%
Valine0.006731 g0%

Non-essential Aminos

Arginine0.006201 g
Alanine0.006996 g
Aspartate0.015953 g
Cystine0.001484 g
Glutamate0.014681 g
Glycine0.006466 g
Proline0.005512 g
Serine0.005247 g
Tyrosine0.004081 g
Methionine + Cystine† 0.003392 g 0
Phenylalanine + Tyrosine† 0.010971 g 1
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.

† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine.

Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"]

~Data not available for tilde (~) items.
Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. The chart below is a visual guide showing how complete the protein in Basil (fresh) is. The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).

The chart below shows the balance of essential amino acids in 5.3g (0.19 oz) of Basil (fresh). The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 5.3g (0.19 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
How complete a protein is 5.3 grams of Basil (fresh)

Carbohydrate Content


Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
Total Carbohydrates0.14045g0%
Dietary Fiber0.0848g0%
~Data not available for tilde (~) items.
5.3g (0.19 oz) grams of Basil (fresh) contains 0.14045 grams of carbohydrates which is 0% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Percent of your daily carbohydrates that 5.3 grams of Basil (fresh) contributes

Fats and Fatty Acids

Fatty Acids & Fat

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
Total Fat0.03392g0%
Total Omega-3 Fatty Acids0.016748g
Total Omega-6 Fatty Acids0.003869g
Total Trans Fatty Acids~
Total Trans-monoenoic Fatty Acids~
Total Trans-polyenoic Fatty Acids~

Total Saturated Fats (Bad Fats)

Arachidic Acid   [Eicosanoic Acid]~
Behenic Acid   [Docosanoic Acid]~
Butyric Acid   [Butanoic Acid]0g
Capric Acid   [Decanoic Acid]0g
Caproic Acid   [Hexanoic Acid]0g
Caprylic Acid   [Octanoic Acid]0g
Lauric Acid   [Dodecanoic Acid]0g
Lignoceric Acid   [Tetracosanoic Acid]~
Margaric Acid   [Heptadecanoic Acid]~
Myristic Acid   [Tetradecanoic Acid]0g
Palmitic Acid   [Hexadecanoic Acid]0.001908g
Pentadecanoic Acid   [Pentadecanoic Acid]~
Stearic Acid   [Octadecanoic Acid]0.000265g
Tridecanoic Acid   [Tridecanoic Acid]~

Total Monounsaturated Fat (Good Fats)

16:1 c~
16:1 t~
18:1 c~
18:1 t~
18:1-11t (18:1t n-7)~
22:1 c~
22:1 t~
Erucic Acid   [Docosenoic Acid]0g
Gadoleic Acid   [Eicosenoic Acid]0g
Heptadecenoic Acid   [Heptadecenoic Acid]~
Myristoleic Acid   [Tetradecenoic Acid]~
Nervonic Acid   [Cis-Tetracosenoic Acid]~
Oleic Acid   [Octadecenoic Acid]0.004664g
Palmitoleic Acid   [Hexadecenoic Acid]0g
Pentadecenoic Acid   [Pentadecenoic Acid]~

Total Polyunsaturated Fat (Good Fats)

18:2 CLAs~
18:2 i~
18:2 n-6 c,c~
18:2 t not further defined~
18:2 t,t~
20:3 n-3~
20:3 n-6~
20:4 n-6~
Alpha-Linolenic Acid~
Arachidonic Acid   [Eicosatetraenoic Acid]0g
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]0g
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]0g
Eicosadienoic Acid   [Eicosadienoic Acid]~
Eicosatrienoic Acid   [Eicosatrienoic Acid]~
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]~
Linoleic Acid   [Octadecadienoic Acid]0.003869g
Linolenic Acid   [Octadecatrienoic Acid]0.016748g
Parinaric Acid   [Octadecatetraenoic Acid]0g
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]0g
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.
The chart below shows good fats in Basil (fresh) in relation to bad fats. Read more about each type of fat and fatty acid below.
Good Fat and Bad Fat comparison for 5.3 grams of Basil (fresh)
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]

Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients

Serving Size: 2 tbsp, chopped (5.3g or 0.2 oz)
~Data not available for tilde (~) items.

Diet and Weight Loss Scores

The United States Food and Drug Administration allows the following claims to be made by manufacturers of Basil (fresh):

Basil (fresh) is an excellent source of Vitamin K. This means that the food contains 20% or more of your RDI for these nutrients.

Diet or Weight Loss Program Score out of 100
(higher is better)
Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 100
Athletic Diet - Low Fat, High Protein and Carbs 33
Low Fat Diet (e.g. Jenny Craig) 7
Low Carb Diet (e.g. Atkins Diet) 31
Low Cholesterol Diet 100
Low Sodium Diet 100
Low Glycemic Index Diet (e.g. South Beach Diet) 63
Low Protein Diet 98
Horizontal bar chart

How long will it take to burn 1 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 1 calories contained in 5.3g (0.19 oz)g of Basil (fresh). The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
Amount of Moderate Exercise to burn 1 calories
Stretching24 secs(180 cal/hr)
Walking (3.5 mph)15 secs(280 cal/hr)
Bicycling (<10 mph)15 secs(290 cal/hr)
Dancing13 secs(330 cal/hr)
Light gardening/yard work13 secs(330 cal/hr)
Golf (walking and carrying clubs)13 secs(330 cal/hr)
Hiking11 secs(370 cal/hr)
Amount of Vigorous exercise to burn 1 calories
Weight lifting (vigorous effort)9 secs(440 cal/hr)
Heavy yard work (chopping wood)9 secs(440 cal/hr)
Basketball (vigorous)9 secs(440 cal/hr)
Walking (4.5 mph)9 secs(460 cal/hr)
Aerobics9 secs(480 cal/hr)
Swimming (slow freestyle laps)8 secs(510 cal/hr)
Running/jogging (5 mph)7 secs(590 cal/hr)
Bicycling (>10 mph)7 secs(590 cal/hr)
Exercise profile for 5.3g (0.19 oz) of Basil (fresh)

How to cite this food as a source in academic or research papers

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USDA SR23 2010 Nutritional Data on "Basil, fresh" Ed. SkipThePie 2011. 18 Aug 2019

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