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Thyme - thymus vulgaris
 
The numbers of varieties of thyme are close to a hundred. We
feature just one here. It is a wonderful companion to many foods and herbs and
is used to make Benedictine liqueur. Available from Harvest Fields in rubbed or
ground form.
Flavour:
Warm, aromatic and slightly pungent, with background hints of
mint and woodiness.
How to Use:
Meat, poultry, fish, stuffings, vegetables, seafood, rice,
casseroles, stews, soups, tomato sauces, breads and clam chowder. Sprinkle
generously on a steak while cooking in butter for a wonderful flavour.
Incorporate in ground beef for burgers. Thyme is an herb that aids the digestion
of fatty foods and is therefore highly useful when preparing lamb, pork, duck
and goose. It is also a must in a bouquet garni.
Measuring:
Chicken 1/2 teaspoon in 1/2 cup flour for dredging chicken
Clam Chowder Dash to 1/2 teaspoon in 2 cups
Lamb Dry rub1 to 2 teaspoons (can also add sage and rosemary)
Biscuits 1/2 teaspoon in a mix for 12 biscuits
Barbecue sauce 1 teaspoon in 4 cups
Medicinal uses: headaches, nightmares, asthma, lung
problems, stomach cramps, bronchitis, cough,
Other info:
Goes well with rosemary, sage, parsley and lemon.
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Thyme, ground
Nutrient |
Units |
1 tsp
-------
1.40 g |
|
Proximates |
|
|
|
Water |
g |
0.109 |
|
Energy |
kcal |
3.864 |
|
Energy |
kj |
16.184 |
|
Protein |
g |
0.128 |
|
Total lipid (fat) |
g |
0.104 |
|
Carbohydrate, by difference |
g |
0.895 |
|
Fiber, total dietary |
g |
0.518 |
|
Ash |
g |
0.164 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
26.460 |
|
Iron, Fe |
mg |
1.730 |
|
Magnesium, Mg |
mg |
3.080 |
|
Phosphorus, P |
mg |
2.814 |
|
Potassium, K |
mg |
11.396 |
|
Sodium, Na |
mg |
0.770 |
|
Zinc, Zn |
mg |
0.087 |
|
Copper, Cu |
mg |
0.012 |
|
Manganese, Mn |
mg |
0.110 |
|
Selenium, Se |
mcg |
0.064 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.700 |
|
Thiamin |
mg |
0.007 |
|
Riboflavin |
mg |
0.006 |
|
Niacin |
mg |
0.069 |
|
Vitamin B-6 |
mg |
0.017 |
|
Folate, total |
mcg |
3.836 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
53.200 |
|
Vitamin A, RE |
mcg_RE |
5.320 |
|
Vitamin E |
mg_ATE |
0.024 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.038 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.003 |
|
10:0 |
g |
0.002 |
|
12:0 |
g |
0.003 |
|
14:0 |
g |
0.002 |
|
16:0 |
g |
0.024 |
|
18:0 |
g |
0.004 |
|
Fatty acids, total monounsaturated |
g |
0.007 |
|
16:1 undifferentiated |
g |
0.000 |
|
18:1 undifferentiated |
g |
0.007 |
|
20:1 |
g |
0.000 |
|
22:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.017 |
|
18:2 undifferentiated |
g |
0.007 |
|
18:3 undifferentiated |
g |
0.010 |
|
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 |
2.282 |
|
Amino acids |
|
|
|
Tryptophan |
g |
0.003 |
|
Threonine |
g |
0.004 |
|
Isoleucine |
g |
0.007 |
|
Leucine |
g |
0.006 |
|
Lysine |
g |
0.003 |
|
Valine |
g |
0.007 |
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