✦ Sweeter than oregano
✦ Vitamin K and iron per tablespoon
✦ Calcium contributor
✦ German and Mediterranean cooking
Dried marjoram is a close relative of oregano but with a sweeter, more delicate flavour from terpinen-4-ol and sabinene hydrate. Per tablespoon it provides useful vitamin K, iron, and calcium. It is traditional in German sausages, potato dishes, and Mediterranean herb mixes, and is generally better in cooked dishes than as a fresh garnish.
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Preparation note
Add early in cooked dishes (unlike delicate fresh herbs); dried marjoram releases its flavour slowly over heat. Use in combination with thyme and parsley in bouquet garni.
Sources:
CoFID 2021
Where Marjoram, dried Stands Out
Carotenoids
Beta-carotene
4,840 µg
per 100g · tap to explore →
Micronutrient
Calcium
1,990 mg
per 100g · tap to explore →
Micronutrient
Potassium
1,520 mg
per 100g · tap to explore →
Micronutrient
Vitamin A (RAE)
403 µg
per 100g · tap to explore →
Flavones
Apigenin
3.50 mg
per 100g · USDA Flavonoid DB 3.3 (2018); NDB_No 02023 · tap to explore →
Macronutrients per 100g
1,136
kJ
Energy
12.7
g
Protein
42.5
g
Carbs
7.00
g
Fat
0.19
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Calcium | 1,990 mg | 200% | |
| Potassium | 1,520 mg | 76% | |
| Vitamin A (RAE) | 403 µg | 58% | |
| Magnesium | 350 mg | 93% | |
| Phosphorus | 310 mg | 44% | |
| Iron | 82.7 mg | 200% | |
| Manganese | 5.40 mg | 200% | |
| Niacin (B3) | 4.10 mg | 26% | |
| Zinc | 3.60 mg | 36% | |
| Copper | 1.13 mg | 113% | |
| Riboflavin (B2) | 0.320 mg | 23% | |
| Thiamin (B1) | 0.290 mg | 26% | |
| Vitamin B6 | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Folate | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 4,840 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Phytochemicals
Flavonols
Quercetin
0.000 mg / 100g
USDA Flavonoid DB 3.3 (2018); NDB_No 02023
Flavonols
Kaempferol
0.000 mg / 100g
USDA Flavonoid DB 3.3 (2018); NDB_No 02023
Flavones
Apigenin
3.50 mg / 100g
USDA Flavonoid DB 3.3 (2018); NDB_No 02023
Flavones
Luteolin
0.000 mg / 100g
USDA Flavonoid DB 3.3 (2018); NDB_No 02023
Flavanones
Naringenin
0.000 mg / 100g
USDA Flavonoid DB 3.3 (2018); NDB_No 02023
Why are some phytochemicals missing? Nutriofia tracks over 50 bioactive plant compounds — including allicin, betanin, glucosinolates, lignans, and polyphenols — but comprehensive measurement data simply doesn't exist yet for most foods. Unlike vitamins and minerals, phytochemical analysis is still an active area of food science research. When a compound doesn't appear here, it means no published measurement exists for this food, not that the food lacks it. We update our database as new data becomes available.
Primary data source for this entry:
McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021.
Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as indicated on each compound.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
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