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Oregano - origanum vulgare
 
Oregano is the wild cousin to marjoram, so the two herbs are
classified together. Oregano has a similar but more pungent flavour than
marjoram. Marjoram and oregano are favourites in Italian and French cuisine. The
leaves are dried and then rubbed or ground to produce dried oregano.
Flavour:
Savoury and pronounced with a slight sweetness and heat mixed
with sour and bitter tones.
How to Use:
Any savoury dish such as lamb, pork, beef, veal, venison,
chicken, fish, shellfish, tomato dishes and sauces, carrots, cauliflower,
eggplant, peas, spinach, squash, mushrooms, beans, broccoli, brussel sprouts,
pizza, spaghetti sauce, pasta, stuffings, egg dishes, breads, green salads,
salad dressing, onion soup, vegetable soups, minestrone, scotch broth, spinach
soup, chowders and jellies.
Measuring:
|
Green vegetables |
1/2 teaspoon per 2 1/2 cups |
|
Chicken |
1/2 teaspoon per 3 pound chicken |
|
Pork |
1/2 teaspoon per 2 pounds |
|
Eggs |
dash to 1/4 teaspoon for 4 eggs, scrambled or as an omelet |
|
Carrots |
1/2 teaspoon per 2 1/2 cups |
|
Tomato sauce |
1/4 teaspoon per 2 1/2 cups |
|
Stuffing |
1/4 teaspoon for each 4 cups bread |
|
Corn Bread |
1/4 teaspoon per 2 cups mix |
Other Info:
Marjoram and oregano may be used interchangeably in recipes. You
may wish to use slightly less oregano than marjoram due to the more pungent
flavour of oregano.
|
Oregano Ground
Nutrient |
Units |
1 tsp
-------
1.50 g |
|
Proximates |
|
|
|
Water |
g |
0.107 |
|
Energy |
kcal |
4.590 |
|
Energy |
kj |
19.200 |
|
Protein |
g |
0.165 |
|
Total lipid (fat) |
g |
0.154 |
|
Carbohydrate, by difference |
g |
0.966 |
|
Fiber, total dietary |
g |
0.642 |
|
Ash |
g |
0.107 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
23.640 |
|
Iron, Fe |
mg |
0.660 |
|
Magnesium, Mg |
mg |
4.050 |
|
Phosphorus, P |
mg |
3.000 |
|
Potassium, K |
mg |
25.035 |
|
Sodium, Na |
mg |
0.225 |
|
Zinc, Zn |
mg |
0.066 |
|
Copper, Cu |
mg |
0.014 |
|
Manganese, Mn |
mg |
0.070 |
|
Selenium, Se |
mcg |
0.089 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.750 |
|
Thiamin |
mg |
0.005 |
|
Riboflavin |
mg |
0.005 |
|
Niacin |
mg |
0.093 |
|
Vitamin B-6 |
mg |
0.018 |
|
Folate, total |
mcg |
4.110 |
|
Folic acid |
mcg |
0.000 |
|
Folate, food |
mcg |
4.110 |
|
Folate, DFE |
mcg_DFE |
4.110 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
103.545 |
|
Vitamin A, RE |
mcg_RE |
10.350 |
|
Vitamin E |
mg_ATE |
0.025 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.040 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.001 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.003 |
|
16:0 |
g |
0.025 |
|
18:0 |
g |
0.009 |
|
Fatty acids, total monounsaturated |
g |
0.010 |
|
16:1 undifferentiated |
g |
0.002 |
|
18:1 undifferentiated |
g |
0.008 |
|
20:1 |
g |
0.000 |
|
22:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.078 |
|
18:2 undifferentiated |
g |
0.016 |
|
18:3 undifferentiated |
g |
0.063 |
|
18:4 |
g |
0.000 |
|
20:4 undifferentiated |
g |
0.000 |
|
20:5 n-3 |
g |
0.000 |
|
22:5 n-3 |
g |
0.000 |
|
22:6 n-3 |
g |
0.000 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
3.045 |
|