| Product: Laurel (Laurus nobilis) | |
| Basic Information: Laurus nobilis, commonly called laurel or lauro, is a perennial shrub or tree belonging to the Lauraceae family, to which it gives its name. It is native to the Mediterranean area and its leaves are used for remedies and in cooking. Bay leaves are used as a condiment in European cuisine (particularly Mediterranean cuisine), as well as throughout America. | |
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Origen: Peru, Spain.
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Región: Lima, Murcia.
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| Seasonality: Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: Whole leaves, powder.
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Suggested industrial applications: Food industry: meat products, sausages, fishing, preparations, baking.
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Uses: Culinary seasoning, aromatic spice, food additive.
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| Properties: The spice contains many derivative compounds, such as minerals and vitamins, which are essential for optimal health. Bay leaf has volatile active components, such as a-pinene, beta-pinene, myrcene, limonene, linalool, methyl chavicol, neral, geranyl acetate, eugenol, and chavicol. These compounds are known to have antiseptic, anti-oxidant and digestive properties. | |
| Main functionality: Fresh leaves are a very rich source of vitamin C. This vitamin is a powerful antioxidant that helps eliminate free radicals from the body. Vitamin C also has an immune stimulant for rapid wound healing. | |
| Secondary functionality: Bay leaves contain folic acid. Folates are important in DNA synthesis and when administered during the conception period, as they help prevent neural tube damage in the baby. Bay leaves contain an excellent source of vitamin A. Vitamin A is a natural antioxidant and is essential for vision. | |
Tabla Nutricional / Nutritional Table:
| Componentes / Components | Por 100g / Per 100g |
| Calorías / Calories | 313 kcal |
| Agua / Water | 6 g |
| Carbohidratos / Carbohydrates | 74.97 g |
| Proteínas / Proteins | 7.61 g |
| Grasa / Total fat | 8.36 g |
| Fibra / Fiber | 26.3 g |
| Ceniza / Ash | - |
| Calcio / Calcium | 834 mg |
| Fósforo / Phosphorus | 113 mg |
| Hierro / Iron | 43 mg |
| Tiamina / Thiamine | 0,009 mg |
| Riboflavina / Rivoflavin | 0,421 mg |
| Niacina / Niacin | 2.005 mg |
| Ácido ascórbico / Ascorbic acid | 46.5 mg |