Spices, thyme, dried

Nutrient	Value	% DV
Energy
Energy (kcal)	276 kcal
Energy (kJ)	1156 specific_gravity
Minerals
Calcium, Ca	1890 mg	189%
Potassium, K	814 mg	23%
Zinc, Zn	6.18 mg	41%
Iron, Fe	123.6 mg	687%
Sodium, Na	55 mg	2%
Magnesium, Mg	220 mg	55%
Phosphorus, P	201 mg	20%
Copper, Cu	0.86 mg	43%
Manganese, Mn	7.867 mg	393%
Selenium, Se	4.6 ug	7%
Fibers
Fiber, total dietary	37 g	148%
Protein
Protein	9.11 g	18%
Isoleucine	0.468 g
Leucine	0.43 g
Lysine	0.207 g
Valine	0.502 g
Tryptophan	0.186 g
Threonine	0.252 g
Carbohydrates
Carbohydrate, by difference	63.94 g	21%
Sugars, total including NLEA	1.71 g
Fats
Total lipid (fat)	7.43 g	11%
Phytosterols	163 mg
Saturated fats
Fatty acids, total saturated	2.73 g	14%
10:0	0.12 g
16:0	1.72 g
18:0	0.28 g
8:0	0.24 g
12:0	0.23 g
14:0	0.15 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.47 g
18:1	0.47 g
Polyunsaturated fats
Omega 3 (total)	0.69 g	51%
Fatty acids, total polyunsaturated	1.19 g
18:2	0.5 g
18:3	0.69 g
Vitamins
Vitamin A, IU	3800 iu	76%
Vitamin K (phylloquinone)	1714.5 ug	2143%
Vitamin E (alpha-tocopherol)	7.48 mg	25%
Vitamin B-6	0.55 mg	28%
Folate, total	274 ug	69%
Vitamin C, total ascorbic acid	50 mg	83%
Niacin	4.94 mg	25%
Thiamin	0.513 mg	34%
Riboflavin	0.399 mg	23%
Carotene, beta	2264 ug
Cryptoxanthin, beta	33 ug
Vitamin A, RAE	190 ug
Folate, food	274 ug	69%
Folate, DFE	274 ug	69%
Lutein + zeaxanthin	1895 ug
Choline, total	43.6 mg	8%
General
Water	7.79 g	0%
Ash	11.74 g

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov