Fresh herb salt

A source of minerals and antioxidants, this mix adds vibrant flavor and aroma to dishes, supports health with fresh herbs, and improves digestion. Ideal for enhancing culinary masterpieces.

Ingredients

Servings:

	Ingredient	Qty, g
	Sea salt
	Parsley
	Dill
	Fresh thyme (thymus)
	Fresh rosemary

	Product release:	80 ?
	Maintain proportions	Restore to default

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Cooking time, minutes

3 5
	Blend with a blender	5
	Bake in the oven	3

Macronutrients in 100 g

Proteins	3.1
Digestible proteins	0.2
Fats	1.5
Plaid	5.2
Net carbohydrates	4.3
Fructose	0.1
Calories	54 kcal
Indexes
Glycemic index	5.2
Glycemic load	0.4
Insulin index, II	5.4
Disease inflammatory index, DII	-0.14
Antioxidant, ORAC	7 805

Calories per dayGenderGrowth

Weight loss	Detention	Set
6%	4%	3%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	427569569932427103
C	101121107363185
A	851101001925151
B6	505034108221
B9	282819572811
B2	1518143371
B7	1515133621
B5	8871341
B3	8971661
B1	8971651

Minerals

Nutrient	% of RDA
Fructose	??????
Chlorine	1 1751 1751 1751 4221 175300
Sodium	7457457451 428686343
Manganese	981251131519845
Iron	894027724814
Antioxidants	455853102827
Lutein	37373761?9
Calcium	212121212117
Chlorophyll	21212163?21
Potassium	172219251411
Magnesium	15201850118
Fibers	14211921?13
Copper	1212112474
Zinc	91291922
Phosphorus	9991263

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishes

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Notes

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory:

Blender

Oven

Kitchen: Mediterranean

Difficulty: simple

465

Servings: 16 (1 serving ≈ 5 gram)

Digestion time: 2 hour

Blend sea salt (36 g) with fresh parsley (25 g), dill (25 g), thyme (10 g), and rosemary (10 g). You should get a moist green salt.

Spread the mixture in a thin layer on parchment paper. Dry it in the oven at 40-60 °C for 2-3 hours, until the salt becomes crumbly again.

Cool the salt and transfer it to a dry jar. Use it for salads, vegetables, meat, and fish.

Author:

Roman Klymenko

15 years on low-carb nutrition

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