scored 94/100
Also known as italian herb blend, italian herbs, pizza seasoning
Italian seasoning is a dried-herb blend of oregano, basil, thyme, rosemary, and marjoram, exceptionally rich in calcium, vitamin K, and iron and dense in carvacrol, thymol, and rosmarinic acid.
0.4 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.
Italian seasoning is the dried-herb shorthand for the Mediterranean kitchen, a balanced mix of oregano, basil, thyme, rosemary, and marjoram that flavors tomato sauces, roasted vegetables, marinades, and pizza. Unlike the seed-and-bark spice blends, it is built entirely from aromatic leaves, which changes its nutritional character: it is among the richest seasonings for calcium (~1,700 mg per 100 g) and vitamin K (~1,500 mcg), with strong iron (~40 mg), manganese, and potassium and a high fiber content typical of dried greens, at about 300 kcal per 100 g. Its true distinction is antioxidant density. Dried oregano and thyme are dominated by carvacrol and thymol, two of the most potent phenolic monoterpenes in the food supply, while rosemary and basil contribute rosmarinic and carnosic acids and a broad flavonoid fraction. Gram for gram, dried culinary herbs sit at the very top of ORAC antioxidant rankings, and Italian seasoning concentrates several of them at once. Used by the pinch, its micronutrient delivery in practice is small, but it reliably adds a meaningful antioxidant layer to everyday cooking.
Carvacrol, thymol, rosmarinic acid, and carnosic acid scavenge free radicals and inhibit lipid peroxidation, placing dried herbs at the top of ORAC rankings
High vitamin K activates osteocalcin and matrix Gla protein, directing calcium to bone while preventing pathological arterial calcification
Rosmarinic acid and the herb phenolics inhibit NF-κB and pro-inflammatory cytokine expression
No circadian dependency; benefits from regular culinary use.
Fasting-compatible
Negligible calories at culinary doses; compatible with fasting.
Per 100 g of the default form. Bars show how much higher or lower italian seasoning is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Italian Seasoning is classified as a herbs & spices. Italian seasoning is a dried-herb blend of oregano, basil, thyme, rosemary, and marjoram, exceptionally rich in calcium, vitamin K, and iron and dense in carvacrol, thymol, and rosmarinic acid.
Italian Seasoning scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin K, Manganese, Iron. 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 0.8 g of fiber (~3% of the 28 g daily value).
In a 2 g serving, italian seasoning is highest in Vitamin K (~25% DV).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.4 g of net carbs (1.2 g total minus 0.8 g fiber).
Best any time of day. No circadian dependency; benefits from regular culinary use.
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 italian seasoning alongside several other herbs & spices sources.
Italian Seasoning pairs nicely with: Pair with olive oil because the herb polyphenols and carnosic acid are fat-soluble; Combine with tomatoes where the herbs' volatile oils complement lycopene; Add to roasted vegetables and lean proteins to layer in antioxidant herbs without calories.
Encyclopedia entries that supply the same signature nutrients italian seasoning contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients italian seasoningcontributes 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.