Spices, thyme, dried
FDC 170938tsp, leaves (1 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 98 · +5 vs Spices & herbs medianDried thyme scores 98 of 100, ranking 9th of 60 in Spices & herbs, with iron at a remarkable 689% DV, calcium at 145% DV, fiber at 132% DV, and vitamin C at 56% DV per 100 grams.
A teaspoon of dried leaves flavors soups, roasts, and marinades, so its real contribution to any single meal is a small fraction of the 100 gram figures above. At 276 calories per 100 grams it appears calorie dense, but as with most dried herbs, the amount used per dish keeps its practical energy and nutrient contribution modest.
See how this score is calculated, build a plate around spices, thyme, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 276 kcal | 14% |
| Total fat | 7.4 g | 10% |
| Saturated fat | 2.7 g | 14% |
| Cholesterol | 0 mg | 0% |
| Sodium | 55 mg | 2% |
| Carbohydrate | 64 g | 23% |
| Dietary fiber | 37 g | 132% |
| Sugars | 1.7 g | |
| Protein | 9.1 g | 18% |
| Potassium | 814 mg | 17% |
| Calcium | 1890 mg | 145% |
| Iron | 124 mg | 689% |
| Magnesium | 220 mg | 52% |
| Vitamin C | 50 mg | 56% |
| Vitamin A | 190 µg | 21% |
| Vitamin E | 7.5 mg | 50% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 3 kcal | 0% |
| Total fat | 0.07 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0.55 mg | 0% |
| Carbohydrate | 0.64 g | 0% |
| Dietary fiber | 0.37 g | 1% |
| Sugars | 0.02 g | |
| Protein | 0.09 g | 0% |
| Potassium | 8.1 mg | 0% |
| Calcium | 19 mg | 1% |
| Iron | 1.2 mg | 7% |
| Magnesium | 2.2 mg | 1% |
| Vitamin C | 0.5 mg | 1% |
| Vitamin A | 1.9 µg | 0% |
| Vitamin E | 0.07 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 170938Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the spices & herbs median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Spearmint, driedDensity 98 vs 98Spices, paprikaDensity 98 vs 98Spices, coriander leaf, driedDensity 99 vs 98Original analysis by NutriVerdict
In the kitchen and how to use it
Dried thyme has a more concentrated, slightly muskier version of fresh thyme's earthy, peppery flavor, and it holds up well in long-simmered dishes like soups, stews, and braises, or in dry rubs for roasted meats and vegetables. Because dried herbs need time and moisture to release their flavor, dried thyme is usually added early in cooking rather than as a last-minute garnish, unlike fresh thyme sprigs which can be used either way.
Store dried thyme in a sealed container away from light and heat, and use it within about a year, since its flavor fades with time. Per 100 g, dried thyme shows an especially high 689% DV iron and 37 g of fiber, figures that reflect how concentrated the dried leaf is compared with fresh thyme, since a typical serving is a teaspoon rather than 100 grams. A teaspoon added at the start of a stew or roast is enough to build its flavor into a dish, and its 55 mg of sodium per 100 g is a minor factor at the small quantities dried thyme is actually used in.
Frequently asked questions about spices, thyme
Is dried thyme high in iron?
Per 100 g, dried thyme shows 689% DV iron, though a typical serving is just a teaspoon, so actual intake is much smaller.
When should dried thyme be added to a dish?
Add it early in cooking, such as at the start of a stew or braise, so it has time to rehydrate and release its flavor.
How should dried thyme be stored?
Keep it in a sealed, airtight container away from heat and light, and use it within about a year for the best flavor.