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Mint - mentha spicata
There are at least 18 species of mint and many more hybrid
varieties. Most of them contain menthol (essential mint oil), which gives them
their characteristic smell and flavour. Spearmint is a preferred variety and
commonly used with both sweet and savoury dishes.
Flavour:
sweet followed by a cooling aftertaste
How to Use:
Sauces for desserts and for lamb, fruit soup, split pea soup,
lamb stew and roast, fish, poultry, sweet dishes, vegetables, mint jelly,
syrups, fruit compotes, devil's food cake, lemon based desserts such as tarts
and mousse, frosting, ice cream, sherbet, herb teas and mint tea.
Measuring:
|
Lamb stew |
1/4 teaspoon per pound of meat |
|
White cake |
1/4 to 1 teaspoon in a 2 layer mix |
|
Chocolate pudding |
1/4 to 1/2 teaspoon in a 2 cup recipe |
|
Peas |
1/2 teaspoon in 2 cups |
|
Tea |
1/2 teaspoon added to 1 quart |
Other Info:
Mint goes well with parsley, cilantro, chili, cardamom and basil
Mint contains limonene, a powerful anticancer agent that some
studies suggest can block the development of breast tumors and even shrink them.
Although limonene is found primarily in citrus peel, mint is a more appealing
source.
|
Mint Dried
Nutrient |
Units |
1 tsp
-------
0.50 g |
|
Proximates |
|
|
|
Water |
g |
0.057 |
|
Energy |
kcal |
1.425 |
|
Energy |
kj |
5.960 |
|
Protein |
g |
0.100 |
|
Total lipid (fat) |
g |
0.030 |
|
Carbohydrate, by difference |
g |
0.260 |
|
Fiber, total dietary |
g |
0.149 |
|
Ash |
g |
0.053 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
7.440 |
|
Iron, Fe |
mg |
0.437 |
|
Magnesium, Mg |
mg |
3.010 |
|
Phosphorus, P |
mg |
1.380 |
|
Potassium, K |
mg |
9.620 |
|
Sodium, Na |
mg |
1.720 |
|
Zinc, Zn |
mg |
0.012 |
|
Copper, Cu |
mg |
0.008 |
|
Manganese, Mn |
mg |
0.057 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.000 |
|
Thiamin |
mg |
0.001 |
|
Riboflavin |
mg |
0.007 |
|
Niacin |
mg |
0.033 |
|
Pantothenic acid |
mg |
0.007 |
|
Vitamin B-6 |
mg |
0.013 |
|
Folate, total |
mcg |
2.650 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
52.895 |
|
Vitamin A, RE |
mcg_RE |
5.290 |
|
Vitamin E |
mg_ATE |
0.010 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.008 |
|
14:0 |
g |
0.000 |
|
16:0 |
g |
0.006 |
|
18:0 |
g |
0.001 |
|
Fatty acids, total monounsaturated |
g |
0.001 |
|
16:1 undifferentiated |
g |
0.000 |
|
18:1 undifferentiated |
g |
0.001 |
|
Fatty acids, total polyunsaturated |
g |
0.016 |
|
18:2 undifferentiated |
g |
0.002 |
|
18:3 undifferentiated |
g |
0.014 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
0.410 |
|
Amino acids |
|
|
|
Tryptophan |
g |
0.002 |
|
Threonine |
g |
0.004 |
|
Isoleucine |
g |
0.004 |
|
Leucine |
g |
0.007 |
|
Lysine |
g |
0.004 |
|
Methionine |
g |
0.001 |
|
Cystine |
g |
0.001 |
|
Phenylalanine |
g |
0.005 |
|
Tyrosine |
g |
0.003 |
|
Valine |
g |
0.005 |
|
Arginine |
g |
0.005 |
|
Histidine |
g |
0.002 |
|
Alanine |
g |
0.005 |
|
Aspartic acid |
g |
0.012 |
|
Glutamic acid |
g |
0.011 |
|
Glycine |
g |
0.005 |
|
Proline |
g |
0.004 |
|
Serine |
g |
0.004 |
|