scored 91/100
Epazote is a pungent Mexican herb rich in minerals and fiber, traditionally used in bean dishes for its digestive properties and distinctive peppery-citrus flavor.
3.1 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 91.
Epazote (Dysphania ambrosioides) is a leafy green native to Mexico and Central America, historically valued for both culinary and medicinal purposes. With only 32 calories per 100g, it delivers impressive micronutrient density, particularly potassium (633mg), calcium (275mg), and folate (215mcg). The herb's traditional pairing with legumes reflects its functional benefits: it contains ascaridole and other volatile compounds that may reduce fermentation and bloating from beans. Epazote provides meaningful quantities of manganese (3.1mg per 100g), essential for bone health and antioxidant enzyme function, alongside folate for cellular methylation and cardiovascular health. The fiber content (3.8g per 100g) supports healthy gut microbiota diversity. While not calorie-dense, its mineral profile—particularly the potassium-to-sodium ratio of 14.7:1—supports healthy blood pressure regulation. Epazote's bioactive compounds and traditional use in digestive support make it a valuable addition to plant-forward longevity diets, though research on this herb remains limited compared to other leafy greens.
Epazote contains ascaridole and other volatile compounds that inhibit fermentation of complex carbohydrates in legumes, reducing gas production and digestive discomfort
Manganese (3.1mg per 100g) works with calcium (275mg) and phosphorus to support bone matrix formation and mineralization
High potassium (633mg) aids blood pressure regulation while folate reduces homocysteine levels, a cardiovascular risk marker
Ascaridole and other terpenoids in epazote demonstrate antimicrobial properties against common pathogens, supporting traditional use against parasites
3.8g fiber per 100g serves as fermentable substrate for beneficial bacteria, promoting short-chain fatty acid production
Epazote is best consumed with meals containing legumes and other proteins at midday, when digestive enzyme activity is optimal and the herb's digestive-enhancing compounds provide maximum benefit
Breaks a fast
Epazote should always be consumed with food; its bioactive compounds work synergistically with digestive processes during meals.
Per 100 g of the default form. Bars show how much higher or lower epazote is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Epazote is classified as a vegetable. Epazote is a pungent Mexican herb rich in minerals and fiber, traditionally used in bean dishes for its digestive properties and distinctive peppery-citrus flavor.
Epazote scores 91/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Folate, Magnesium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 0.3 g of protein (~1% of the 50 g daily value).
It's a moderate source of fiber. A 85 g serving provides about 3.2 g of fiber (~12% of the 28 g daily value).
In a 85 g serving, epazote is highest in Manganese (~114% DV), Folate (~46% DV), Magnesium (~24% DV), Riboflavin (~23% DV), Copper (~18% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 3.1 g of net carbs (6.3 g total minus 3.2 g fiber).
Best in the midday. Epazote is best consumed with meals containing legumes and other proteins at midday, when digestive enzyme activity is optimal and the herb's digestive-enhancing compounds provide maximum benefit
A typical serving is around 85 g (~27 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 epazote alongside several other vegetable sources.
Epazote pairs nicely with: Pair with beans (black, pinto, kidney) because epazote's ascaridole reduces fermentation and improves protein digestibility while complementing their mineral content; Combine with iron-rich foods like lentils or spinach because epazote's vitamin C content (though modest) enhances non-heme iron absorption; Mix with garlic and onions because sulfur compounds in alliums synergize with epazote's antimicrobial volatiles for enhanced digestive benefit; Serve with lime or lime juice because citric acid preserves epazote's volatile compounds and enhances folate bioavailability.
Encyclopedia entries that supply the same signature nutrients epazote contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients epazotecontributes 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.