Laurus nobilis, more commonly known as bay laurel, is an evergreen plant belonging to the Laurel family.
This aromatic tree or shrub can reach heights ranging from 2 to 10 meters.
Bay leaves have a characteristic glossy appearance, they are leathery to the touch with wavy edges and a prominent central vein.
Thriving in subtropical climates, the bay laurel has become an essential part of Mediterranean flora.
Today, bay leaves are used not only to add flavor to dishes but also as a source of various nutrients, including vitamins, micro- and macronutrients.
It contains vitamins from groups A, C, as well as group B vitamins (B6, folates). These vitamins play a significant role in maintaining skin health, the immune system, and metabolism.
Bay leaf is also rich in various minerals, including magnesium, zinc, copper, calcium, and iron.
These minerals are essential for a variety of bodily functions, including bone metabolism, blood formation processes, and blood pressure regulation.
Additionally, bay leaf contains dietary fiber and phytonutrients that contribute to improved digestion and may have antioxidant effects.
Nutritional Value
In terms of energy value, bay leaf is used in small amounts, so its contribution to the total caloric intake is minimal.
Bay leaf has a low glycemic index.
