✦ Background aromatic depth
✦ 1,8-cineole volatile compound
✦ Always remove before serving
✦ Long-cooking suited
Dried bay leaves (Laurus nobilis) are used as a background aromatic in stocks, soups, stews, and braises. They release 1,8-cineole and other volatile compounds slowly during cooking that add a subtle, slightly eucalyptus-like depth of flavour. Nutritionally negligible in the quantities used, they are a classical flavour tool rather than a nutrient source.
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Preparation note
Add 1-2 leaves at the start of cooking and remove before serving — they do not soften and are a choking hazard. Dried Turkish bay is milder than fresh Mediterranean bay; either works in stocks.
Sources:
CoFID 2021
Where Bay leaf, dried Stands Out
Macronutrients per 100g
1,312
kJ
Energy
7.60
g
Protein
48.6
g
Carbs
8.40
g
Fat
2.30
g
Saturates
0.06
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Calcium | 830 mg | 104% | |
| Potassium | 530 mg | 27% | |
| Vitamin A (RAE) | 309 µg | 44% | |
| Magnesium | 120 mg | 32% | |
| Phosphorus | 110 mg | 16% | |
| Iron | 43.0 mg | 200% | |
| Manganese | 8.20 mg | 200% | |
| Zinc | 3.70 mg | 37% | |
| Niacin (B3) | 2.00 mg | 13% | |
| Copper | 0.420 mg | 42% | |
| Riboflavin (B2) | 0.420 mg | 30% | |
| Thiamin (B1) | 0.010 mg | 1% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Folate | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 2.30 g | — | |
| Monounsaturated fat | 1.60 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 3,710 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
Sources:
CoFID 2021