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%.