scored 94/100
Also known as dried bay leaf, laurus nobilis, bay laurel, sweet bay
Dried bay leaf is an aromatic culinary leaf rich in iron, calcium, manganese, and vitamin A, carrying cineole and other terpenes used to flavor slow-cooked dishes.
1.0 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.
Bay leaf (Laurus nobilis) comes from the bay laurel, an evergreen tree native to the Mediterranean whose foliage crowned poets and victors in antiquity. The leathery, glossy leaves are dried and added whole to soups, stocks, braises, and sauces, then removed before serving—their flavor is extracted slowly rather than eaten directly. Nutritionally, dried bay leaves are concentrated: per 100 g they provide roughly 313 kcal, 7.6 g protein, 75 g carbohydrate (~26 g fiber), and a strong mineral profile including ~834 mg calcium, ~43 mg iron, ~120 mg magnesium, ~529 mg potassium, ~8.2 mg manganese—one of the richest food sources—and ~0.42 mg copper. They are also a notable source of vitamin A (~6185 IU) and vitamin C (~46 mg). The leaf's aroma derives from a volatile oil dominated by 1,8-cineole (eucalyptol), with α-terpinyl acetate, sabinene, and eugenol, plus polyphenols and the parthenolide-type sesquiterpene lactones. These constituents give bay its antioxidant, anti-inflammatory, and digestive properties, and some studies suggest bay leaf may help moderate blood glucose and lipids. Because the leaf is infused and discarded, its direct nutrient contribution is minimal, but its aromatic bioactives define the backbone flavor of countless slow-cooked dishes.
Polyphenols in bay leaf have been shown in small trials to improve insulin function and lower fasting glucose and cholesterol in people with type 2 diabetes
Cineole, eugenol, and parthenolide-type compounds scavenge free radicals and inhibit inflammatory enzymes
Volatile aromatic oils stimulate digestive secretions and exert carminative effects when infused into food
Exceptional manganese supports antioxidant SOD and metabolic enzymes, while iron contributes to oxygen transport when leaves are consumed in ground form
Bay leaf is an infusing aromatic with no time-of-day dependency; use whenever long-cooked dishes call for it.
Fasting-compatible
Leaves are infused and removed, contributing essentially zero calories; fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower bay leaf (dried) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Bay Leaf (Dried) is classified as a herbs & spices. Dried bay leaf is an aromatic culinary leaf rich in iron, calcium, manganese, and vitamin A, carrying cineole and other terpenes used to flavor slow-cooked dishes.
Bay Leaf (Dried) scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Iron, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 1 g of net carbs (1.5 g total minus 0.5 g fiber).
Best any time of day. Bay leaf is an infusing aromatic with no time-of-day dependency; use whenever long-cooked dishes call for it.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating bay leaf (dried) alongside several other herbs & spices sources.
Bay Leaf (Dried) pairs nicely with: Add to soups, stocks, and braises because bay's flavor compounds extract slowly into liquid over long cooking; Pair with tomato-based sauces and stews where its herbal backbone balances acidity and richness; Combine with thyme, peppercorn, and parsley in a classic bouquet garni for layered aromatic depth.
Encyclopedia entries that supply the same signature nutrients bay leaf (dried) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients bay leaf (dried)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.