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Tea, herb, other than chamomile, brewed |
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Tea, herb, other than chamomile, brewed (USDA#14381) |
| Serving Size 1 fl oz |
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| Water 99g |
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| Calories 1 |
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| Energy 4kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 2mg |
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| Iron, Fe 8mg |
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| Magnesium, Mg 1mg |
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| Phosphorus, P 0mg |
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| Potassium 9mg |
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| Sodium 1mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 4mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 4mg |
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| Niacin 0mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Choline, total 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Tea, herb, other than chamomile, brewed usda nutrition - Related Content |
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| Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot. |
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| The definition of seasoning is to enhance flavor with herbs, spice, & citrus
Herbs
Herb is the generic name given to hundreds of plants that have fragrant leaves and ... |
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| A variety of tea that is often considered to be a sedative with health attributes in a beverage form. Made from the leaves of the manzanilla or German Chamomile garden herb, this ... |
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| Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods. Also known as an infuser, ... |
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| Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out. Hand rolled in fine ... |
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| A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids. Available in several different sizes and shapes, a ... |
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| A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile. The Roman ... |
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| RecipeTips.com's video demonstration, 'Holiday Cranberry Tea,' is an easy-to-follow instructions to create a beverage for your guests during the holidays. |
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