scored 96/100
Also known as dried oregano, origanum vulgare, wild marjoram, mediterranean oregano
Dried oregano is one of the most antioxidant-dense culinary herbs, exceptionally rich in vitamin K, calcium, iron, and the phenolic compounds carvacrol and thymol.
0.5 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 96.
Oregano (Origanum vulgare) is a perennial herb native to the Mediterranean basin and western Asia, where it has been central to Greek and Italian cooking and folk medicine for millennia—its very name derives from the Greek for 'joy of the mountain.' Drying concentrates its nutrition dramatically: per 100 g, dried oregano supplies roughly 265 kcal, 11 g protein, 69 g carbohydrate (of which ~42 g is fiber), and a remarkable mineral profile led by ~1597 mg calcium, ~37 mg iron, ~270 mg magnesium, ~1260 mg potassium, and ~5 mg manganese. Its standout micronutrient is vitamin K at roughly 622 mcg per 100 g, alongside meaningful vitamin E (~18 mg) and vitamin A. What sets oregano apart pharmacologically is its volatile oil, dominated by the phenolic monoterpenes carvacrol and thymol, supported by rosmarinic acid, p-cymene, and a high concentration of flavonoids—giving dried oregano one of the highest ORAC antioxidant values of any common food. Because culinary amounts are small (a teaspoon is ~1 g), oregano contributes little bulk nutrition, but its bioactives punch far above their weight as antimicrobial, anti-inflammatory, and antioxidant agents, making it a quintessential example of culinary medicine.
Carvacrol, thymol, and rosmarinic acid scavenge reactive oxygen species and downregulate NF-κB and COX-2 signaling, lowering systemic oxidative and inflammatory load
Carvacrol disrupts bacterial and fungal cell membranes, increasing permeability and dissipating ion gradients, which inhibits a wide range of pathogens including E. coli and Candida
High vitamin K activates osteocalcin and matrix Gla protein, directing dietary calcium into bone while inhibiting arterial calcification
Volatile phenolics stimulate digestive secretions and exert carminative and antispasmodic effects on the gastrointestinal tract
Oregano's bioactives have no circadian dependency and are best consumed consistently as part of meals.
Fasting-compatible
Culinary amounts are negligible in calories and compatible with fasting.
Per 100 g of the default form. Bars show how much higher or lower oregano (dried) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Oregano (Dried) is classified as a herbs & spices. Dried oregano is one of the most antioxidant-dense culinary herbs, exceptionally rich in vitamin K, calcium, iron, and the phenolic compounds carvacrol and thymol.
Oregano (Dried) scores 96/100 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 0.9 g of fiber (~3% of the 28 g daily value).
In a 2 g serving, oregano (dried) is highest in Vitamin K (~10% DV).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.5 g of net carbs (1.4 g total minus 0.9 g fiber).
Best any time of day. Oregano's bioactives have no circadian dependency and are best consumed consistently as part of meals.
A typical serving is around 2 g (~5 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 oregano (dried) alongside several other herbs & spices sources.
Oregano (Dried) pairs nicely with: Pair with olive oil and tomato because oregano's carvacrol and thymol are fat-soluble and dissolve into the oil, improving absorption and flavor distribution; Combine with legumes and red meat because its iron and vitamin C-independent phenolics complement plant and heme iron in hearty dishes; Use with garlic because their combined antimicrobial compounds act synergistically.
Encyclopedia entries that supply the same signature nutrients oregano (dried) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients oregano (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.