Thyme
Food · Vegetable · Food, Typed Supps
A herb used a pinch at a time, so its impressive-looking nutrient numbers barely apply to how you actually eat it.
Stage by stage
- Intake (Aromatic oils released): Chewing and heat release thyme's aromatic oils, including thymol.
- Stomach (Breakdown begins): Stomach acid begins breaking down the small amount of plant matter and its compounds.
- Small intestine (Trace nutrients absorbed): A small amount of vitamin C, iron, and thymol is absorbed — small because a typical serving is a few grams.
- Bloodstream & mouth (Brief circulation, local action): Absorbed compounds circulate briefly, while some oils act locally in the mouth and gut.
Timing
Used in cooking, any meal — the amount used is too small for timing to matter.
Time to effect
- N/A: At culinary amounts, thyme's contribution is mainly flavor and trace compounds rather than a measurable nutrient effect over time.
Allergens
None of the fourteen major allergens. Derived from what this food is, not from a product label.
Eating patterns
Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free. Depends on the product: Low-FODMAP.
Satiety
Not scored: the satiety index is measured on 240 kcal servings, and nobody eats a 240 kcal serving of this. The question does not apply rather than the answer being unknown.
Environmental footprint
0.5 kg CO2e and 108 litres of freshwater per kg, matched to "Other vegetables" in Poore & Nemecek (2018), Science 360.
Cost band
Pricey — roughly £25 per kg, as a band midpoint rather than a price.
Key nutrients
Nutrition per 100g
- Calories: 101
- Protein: 5.6g
- Carbohydrate: 24.5g
- Fat: 1.7g
- of which saturated: 0.5g
- Fibre: 14g
- Sodium: 9mg
Food vs. supplement
A concentrated thyme-oil supplement delivers far more thymol than seasoning food with fresh or dried thyme ever will. At normal cooking amounts, thyme adds flavor and trace nutrients rather than a meaningful dose of any single nutrient.
Kitchen tip
Add fresh thyme late in cooking so its aromatic oils don't cook off; dried thyme holds up better through long braises.
Common myth
"Thyme's high vitamin C and calcium content per 100g makes it a meaningful source of these nutrients." In reality: That 100g figure is roughly twenty times a realistic teaspoon-or-a-few-sprigs serving, so in practice thyme is a flavor and trace-compound addition rather than a significant vitamin C or calcium source.
Recipes that use it
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In the glossary
Sources