Tag: Dried thyme

Per nutritional data, 100 grams of dried thyme contains a significant amount of zinc, with figures suggesting approximately 6.2 mg. This concentration is substantially higher than in its fresh form, where the water content dilutes the mineral density, a key fact to understand when evaluating how much zinc is in thyme.

According to the USDA, 100 grams of dried thyme contains 814 mg of potassium, a seemingly high number that often raises questions about whether regular consumption of thyme is high in potassium and should be moderated. This figure, however, can be misleading without proper context, as the typical serving size is minuscule compared to other dietary sources.

With over 350 varieties, thyme is a versatile herb cherished worldwide. Understanding what is thyme best used for unlocks its full potential, transforming your cooking and boosting your wellness with its earthy, flavorful profile.

Over 75% of fresh thyme's weight is water, a fact that fundamentally explains the major differences in potency and flavor profile between fresh and dried thyme. The concentration of volatile oils that occurs when the herb is dehydrated makes dried thyme far more potent and distinct from its fresh counterpart.

According to flavor chemistry research, drying herbs is not just about removing water; it triggers chemical reactions that alter their compound profile. In this process, does dried thyme have thymol? Yes, and it's actually in a more concentrated form than in the fresh herb.

According to reputable nutritional databases, 100 grams of dried thyme can contain approximately 106 to 201 mg of phosphorus, a considerably concentrated amount. However, a typical serving of thyme used in cooking provides a much smaller, yet still beneficial, dose of this essential mineral.

According to flavor science, the drying process concentrates the essential oils in thyme, making dried thyme more potent by volume than fresh. This fundamental difference in potency and flavor profile dictates whether is thyme better dried or fresh for a particular dish, depending on its cooking time and desired taste.