Oregano nutrition facts

Oregano is a wonderful perennial culinary as well as medicinal herb. It has long been recognized as one of the "functional foods" for its nutritional, anti-oxidants and disease preventing properties. The herb, whose name means "delight of the mountains" in Greek, is native to the Mediterranean region. Botanically, the herb belongs to the mint (Lamiaceae) family, of the genus; Origanum and is known scientifically as Origanum vulgare. The plant is a small shrub, growing up to 75 cm in height with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. Oregano is particularly used widely in Greek and Italian cuisines. Its leaves have a characteristic aromatic, warm, and slightly bitter taste. The intensity varies; however, good-quality oregano is so strong that it almost numbs the tongue. There are many varieties of oregano cultivated across Europe but the influence of climate, season, and soil on the composition of the essential oils is greater than the difference between various species. Origanum heracleoticum is another Greek variety that is having characteristic sharp scent and flavor. Sweet marjoram(Origanum majorana) is one of close related species of oregano. Mexican oregano (Lippia graveolens) is a different from origanum species but related to the verbena family of herbs. It is used in place of oregano in many Central American regions.

Health benefits of Oregano

Oregano contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. The herb parts contain no cholesterol; however, are rich source of dietary fiber, which helps to control blood cholesterol levels. Oregano contains health benefiting essential oils such as carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene. The leaves and flowering stem of the plant are strongly antiseptic, anti-spasmodic, carminative, cholagogue (help gall bladder secretion), diaphoretic (sweat production), expectorant, stimulant, and mildly tonic properties. Its decoction is taken by mouth for the treatment of colds, influenza, mild fevers, indigestion, stomach upsets, and painful menstruation conditions. Thymol is also been found to have anti-bacterial, anti-fungal activities. The herb is rich in poly-phenolic flavonoid anti-oxidants (vitamin A, carotenes, lutein, zeaxanthin, and cryptoxanthin) and has been rated as one of the plant sources with highest antioxidant activities. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. The active principles in the herb may improve the gut motility in addition to increase the digestion power by facilitating copious gastro-intestinal enzyme secretions. This marvelous herb is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure caused by high sodium. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron helps prevent anemia. Magnesium and calcium are important minerals for bone metabolism. In addition, fresh herb is an excellent source of antioxidant vitamin; vitamin-C. Vitamin C helps the body develop resistance against infectious agents and scavenge harmful, proinflammatory free radicals.

Oregano is a proven super "functional food." This herb is one of the foundation bases of healthy Mediterranean diet in addition to olive oil, fish and lots of greens, herbs and vegetables. It has an excellent nutritional profile; just 100 g of oregano herb provides: Dietary fiber- 107% (Percent of RDA) Folates- 69% Pyridoxine- 93% Vitamin-C- 83% Vitamin-A-230% Vitamin-K- 518% Iron- 550% Manganese-203% Carotene-- 4112 g

(RDA- Recommended daily allowance).