Dining

Nutrition Resources

Nutrient description/background:

A common ingredient found in Italian cuisines;
Characterized by a distinctive odor and sharp taste;
Used in perfumes, soaps, shampoos and dental preparations;
Also known as Ocimum Basilicum;
Annual herb of the mint family that originated in India, Afghanistan and Pakistan, and is now cultivated worldwide.

Nutrient function:

Has many antioxidants that aid in anti-aging, anti-cancer, anti-viral, and anti-microbial properties;
Preparations are used for feelings of fullness and flatulence, stimulation of appetite and digestion, and used as a diuretic;
Carries leukotrienes that serve against asthma, allergic rhinitis, and other allergic and inflammatory disorders;
Low in Saturated Fat, and very low in Cholesterol and Sodium;
Good source of Protein, Vitamin E, Riboflavin, Niacin, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

DRI/RDA:

Food sources:

Recommended to be used fresh;
In cooked recipes, it is generally added at the last moment, as cooking quickly destroys the flavor;
Can be kept in the refrigerator, only if tightly sealed;
Can be frozen, after blanching quickly in boiling water;
The dried herb loses most of its flavor, leaving a weak coumarin flavor, similar to hay.

Indications/Health claims:

Used for disturbances of renal function, stomach cramps and gum ulcers;
Used for treatment of earaches, rheumatoid arthritis, itching and skin diseases, anorexia, amenorrhea and dysmenorrheal, malaria, and other common diseases;
Should not be taken during pregnancy.

Evidence for or against claims:

There have not been recent studies of Basil; however, the indications come from old Indian and Chinese medicine practices.