Mentha piperita, commonly called peppermint, is an ancient herb that is renowned for its culinary, aromatic and medicinal properties. This variety of mint is produced as a result of a natural hybrid cross between Mentha spicata (spearmint) and Mentha aquatic (water mint). Hence, it bears the flavor of both the varieties of mint and is often described as a cross between pepper and chlorophyll. The herb belongs to the plant family Lamiaceae and the order Lamiales. It plays a very important role in the American cuisine people and is also used as a symbol of hospitability in many cultures. Even today, in parts of Middle East, guests are traditionally welcomed by offering them mint tea upon their arrival. Peppermint is available throughout the year and is especially very useful in the warmer seasons, as it provides a burst of cool flavor to a summery salad or beverage. To know more about the high nutritional value present in the peppermint plant, go through the Food Rating Chart given in this article.
Peppermint Nutrition Facts
Amount of Peppermint: 2 tbsp
Total Weight of Peppermint: 3 grams
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Nutrients
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Amount
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Basic Components
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Protein
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0.1 g
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Carbohydrates
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0.4 g
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Water
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2.4 g
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Ash
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0.1 g
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Calories
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Total Calories
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8.8 KJ
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Calories From Fat
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0.8 KJ
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Calories From Carbohydrate
Calories From Protein
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6.7 KJ
1.3 KJ
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Fiber
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Dietary Fiber
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0.2 g
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Starch
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0.2 g
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Sugars
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0.2 g
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Glucose
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0.2 g
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Sucrose
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0.2 g
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Fructose
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0.2 g
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Lactose
Maltose
Galactose
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0.2 g
0.2 g
0.2 g
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Vitamins
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Vitamin A
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127 IU
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Vitamin A
Retinol Activity Equivalent
Alpha Carotene
Beta Carotene
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6.4 mcg
6.4 mcg
6.4 mcg
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Niacin
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0.1 mg
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Vitamin D
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1.0 mg
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Vitamin C
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1.0 mg
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Vitamin E (Alpha Tocopherol)
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1.0 mg
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Vitamin E (Beta Tocopherol)
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1.0 mg
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Vitamin E (Gamma Tocopherol)
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1.0 mg
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Vitamin E (Delta Tocopherol)
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1.0 mg
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Folate
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3.4 mcg
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Vitamin K
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1.0 mg
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Minerals
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Calcium
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7.3 mg
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Iron
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0.2 mg
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Magnesium
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2.4 mg
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Phosphorus
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2.2 mg
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Potassium
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17.1 mg
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Sodium
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0.9 mg
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Saturated Fats
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16:0 Palmitic
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5.3 mg
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18:0 Stearic
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0.7 mg
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Mono Fats
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18:1 Oleic
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0.9 mg
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Poly Fats
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18:2 Linoleic
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2.1 mg
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18:3 Linolenic
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13.0 mg
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Other Fats
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Omega 3 Fatty Acids
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13.0 mg
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Omega 6 Fatty Acids
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2.1 mg
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Amino Acids
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Alanine
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5.9 mg
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Arginine
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5.2 mg
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Aspartate
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13.3 mg
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Cystine
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1.2 mg
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Glutamate
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12.3 mg
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Glycine
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5.4 mg
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Histidine
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2.2 mg
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Isoleucine
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4.6 mg
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Leucine
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8.4 mg
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Lysine
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4.8 mg
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Methionine
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1.6 mg
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Phenylalanine
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5.7 mg
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Proline
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4.6 mg
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Serine
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4.4 mg
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Threonine
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4.6 mg
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Tryptophan
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1.7 mg
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Tyrosine
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3.4 mg
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Valine
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5.6 mg
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Buying & Storing Tips
- To get a rich and superior flavor, always choose the fresh variety of mint, over the dried form.
- Fresh mint should have a rich and vibrant green color and should be free of any dark spots or yellowing.
- For purchasing any form of dried herbs and spices, like mint, it is always advisable to explore the local markets and spice stores, where you can select from a variety of stocks, of different quality and range.
- Organically-grown variety of peppermint should always be preferred, as it will give you a better assurance that it has not been irradiated.
- The best way to store fresh peppermint leaves is by wrapping them in a damp paper towel and keeping them in a loosely packed plastic bag. Keep this inside the refrigerator, where it will remain fresh for several days.
- Dried mint, on the other hand, should be stored in tightly sealed glass containers, in a cool, dark and dry place. This wa,y they can be kept fresh for a period of about 9 to 12 months.
