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. 2018 Jun 22;23(7):1514. doi: 10.3390/molecules23071514

Table 1.

Nutritional value of the three Thymus plant species.

Total Content T. zygis T. pulegioides T. fragrantissimus
Total Carbohydrates (g/100 g dw) 86.88 ± 0.51 81.22 ± 0.90 77.56 ± 0.16
Protein (g/100 g dw) 3.59 ± 0.13 8.28 ± 0.81 10.49 ± 0.13
Ash (g/100 g dw) 5.02 ± 0.25 8.24 ± 0.06 7.66 ± 0.22
Minerals (mg/100 g dw) *
Na 7.6 7.4 9.0
K 1229.3 2185.6 1719.5
Ca 566.0 1039.4 865.6
Mg 119.8 148.3 241.8
Fe 4.4 1.9 7.8
Mn 9.8 15.7 6.9
Cu 0.1 0.1 0.3
Zn 2.1 1.7 2.7
Fat (g/100 g dw) 4.52 ± 0.12 2.27 ± 0.03 4.30 ±0.19
Fatty acids (relative %) *
C12: 0 0.48 0.5 0.7
C14: 0 1.2 1.1 1.4
C16: 0 18.8 23.6 23.3
C18: 0 3.2 3.3 2.8
C18: 1n9 16.9 19.0 8.6
C18: 2n6c 32.6 20.4 19.3
C18: 3n3 15.6 27.6 36.2
C20: 0 2.8 1.8 2.6
C22: 1n9 8.3 2.7 5.0
SFA 26.5 30.2 30.9
MUFA 25.3 20.9 13.8
PUFA 48.3 48.9 55.3
PUFA/SFA 1.8 1.6 1.8
n-6/n-3 2.1 0.8 0.5
Caloric content (kcal/100 g dw) 402.50 ± 0.42 378.39 ± 0.08 390.86 ± 1.83

Lauric acid (C12: 0); Myristic acid (C14: 0); Palmitic acid (C16: 0); Stearic acid (C18: 0); Oleic acid (C18: 1n9c + t); Linoleic acid (C18: 2n6c); α-Linolenic acid (C18: 3n3); Arachidic acid (C20: 0); Erucic acid (C22: 1n9); * S.E.M. < 10%.