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Sweet basil Used primarily as a stomach remedy for loss of appetite, flatulence and constipation. The benefits of basil are its composition, which is rich in vitamins, macro- and microelements, and has a low calorie content.

Latin name: Ocimum Basilicum.

English name. Basil, Sweet Basil.

Family: Lamiaceae (Labiatae).

Parts used: grass.

Pharmacy name: basil herb - Basilici.
herba (formerly: Herba Basilici), basil essential oil - Basilici aetheroleum (formerly: Oleum basilici).

Botanical description. Sweet basil is an annual plant that forms a branching bush about 50 cm in height. The leaves are ovate, entire or slightly toothed, long-petiolate. False umbrellas of white, pink or purple flowers are located in the axils of the leaves.

Photo of the medicinal plant Basil

Basil is native to India, but it quickly spread from there, although it is useless to look for it growing wild north of the Alps. Here it is found only in gardens or plantations. It is sown in mid-May. The distance in the row between plants should be 20-30 cm.

Since basil germinates in the light, the seeds are only lightly covered with soil. Shoots appear (in warm weather) already on the 10-14th day. It is necessary to ensure that the basil is not overgrown with weeds (loosening and regular watering are a given). Since fragrant basil is not resistant to cold, water for irrigation should be room temperature, settled.

If this excellent spicy plant is grown in a room or on a balcony, you need sandy clay soil with a very small amount of mineral fertilizer (no more than a thimble per flower pot). Plants that are protected from the wind on a balcony or windowsill feel great. Collected for medicinal purposes flowering plants, and fresh leaves are suitable in the kitchen throughout the growing season.

Compound: medicinal properties possess primarily essential oils and tannins, as well as flavonoids.

Fresh Basil Nutritional Chart

Table 1 . 100 grams of fresh basil contains:

Vitamins
Water - 92.06 g Calorie content - 23 kcal Proteins (proteins) – 3.15 g Fats - 0.64 g Carbohydrates – 2.65 g Sugar - 0.30 g Sucrose – 0.00 g Glucose (dextrose) – 0.02 g Maltose – 0.00 g Fructose - 0.02 g — 1.6 g Ash – 1.49 g
- 5275 UI Betaine - 0.4 mg — 0.034 mg — 0.076 mg — 0.902 mg — 11.4 mg — 0.209 mg — 0.155 mg - 68 mcg — 0.00 mcg — 18.0 mg — 0.80 mg Carotene, alpha - 0 mcg Carotene, beta - 3142 mcg Cryptoxanthin, beta - 46 mcg Lycopene - 0 mcg Lutein + zeaxanthin - 5650 mcg Tocopherol (beta) – 0.00 mg Tocopherol (gamma) – 0.16 mg Tocopherol (delta) - 0.00 mg — 414.8 mcg

— 3.17 mg — 295 mg — 177 mg — 64 mg — 1.148 mg — 0.385 mg — 4 mg — 0.3 mcg — 56 mg — 0.81 mg
Amino acids
Alanine – 0.132 g Arginine - 0.117 g Aspartic acid – 0.301 g Valine - 0.127 g Histidine - 0.051 g Glycine – 0.122 g Glutamic acid – 0.277 g Isoleucine – 0.104 g Leucine – 0.191 g Lysine – 0.110 g Methionine – 0.036 g Proline – 0.104 g Serine – 0.099 g Tyrosine - 0.077 g Threonine - 0.104 g Tryptophan - 0.039 g Phenylalanine – 0.130 g Cystine - 0.028 g

Dried Basil Nutritional Chart

Photo of dried basil (spices).

Table 2 . The composition of 100 grams of dried basil (spices) includes:

Vitamins
Water – 10.35 g Calorie content - 233 kcal Proteins (proteins) – 22.98 g Fats - 4.07 g Carbohydrates - 47.75 g Sugar - 1.71 g Sucrose - 0.02 g Glucose (dextrose) – 0.75 g Maltose – 0.00 g Fructose - 0.75 g — 37.7 g Ash – 14.85 g
- 744 UI Betaine - 16.1 mg — 0.080 mg – 1.200 mg — 4.900 mg — 54.9 mg — 0.838 mg — 1.340 mg - 310 mcg — 0.00 mcg — 0.8 mg — 10.70 mg Carotene, alpha - 113 mcg Carotene, beta - 378 mcg Cryptoxanthin, beta - 24 mcg Lycopene - 393 mcg Lutein + zeaxanthin - 1150 mcg Tocopherol (beta) – 0.00 mg Tocopherol (gamma) – 0.77 mg Tocopherol (delta) - 0.00 mg — 1714.5 mcg
Minerals (macro- and microelements)
— 89.80 mg — 2630 mg — 2240 mg — 711 mg — 9.800 mg - 2.100 mg — 76 mg — 3.0 mcg — 274 mg — 7.10 mg
Amino acids
Alanine – 1.180 g Arginine – 1.230 g Aspartic acid – 3.020 g Valine – 1.450 gr Histidine – 0.450 g Glycine – 1.250 g Glutamic acid – 2.570 g Isoleucine – 1.060 g Leucine – 1.850 gr Lysine – 1.150 g Methionine – 0.320 g Proline – 2,700 g Serine – 0.530 gr Tyrosine – 0.750 g Threonine – 0.760 g Tryptophan - 0.260 g Phenylalanine – 1.250 g Cystine – 0.190 g

Medicinal properties and uses. An infusion (tea) of basil is commonly prescribed for bloating and indigestion. This action recognizes and Civil service health care in Germany. Indications for use also include lack of appetite, nervous disorders and insomnia.

Recipe for herbal tea from basil: Pour 1-2 teaspoons of basil herb into 1/4 liter of boiling water, let it brew for 10-15 minutes, strain and drink a cup if necessary. Course of treatment for diseases of the stomach and intestines (especially chronic flatulence): drink a cup twice daily for 8 days, then take a break for 14 days and drink again for 8 days.
Decoction . The decoction helps with skin diseases, runny nose and as an eye wash. Take 15 grams of seeds or aerial parts of basil and pour a glass of boiling water, leave for 30 minutes in a water bath, cool for 10 minutes and strain through cheesecloth. This decoction should be taken three times daily, 70 ml before meals. If you want to use this decoction to wash your eyes, then before use you need to dilute it with water in a one-to-one ratio (for example, take 10 grams of water for 10 grams of decoction).
Basil infusion . The infusion is used as an expectorant and sedative. To prepare it, you need to take 20 grams of flowers or leaves (you can do both) and pour one glass of boiled water, then put in a water bath for 15 minutes, then remove from the bath and leave to cool for 45 minutes. Don't forget to strain the finished infusion. Take 70 ml of this product daily. Drink the infusion 30 minutes before meals.
Fresh basil juice . Basil leaves and flowers can be made into fresh juice to aid digestion. You need to take it 3 times a day before meals, 20 ml. And to strengthen your teeth, this juice should be kept in oral cavity 2 minutes - and so on for several sips in a row.

Photo of purple basil.

Use as a seasoning. Often, medicinal plants that improve digestion are used as seasonings that give food a pleasant smell and taste. This fully applies to basil. Since ancient times, sweet basil has been valued as a fresh soup herb and as a digestion-improving spice for fatty dishes.

In dietary cuisine, basil helps reduce salt intake. It is especially good in combination with rosemary and sage for boiled or fried fish dishes. All fresh green salads seasoned with basil, soft cheeses and vegetable soups, shortly before serving, sprinkle with finely chopped basil leaves. This spice is worth experimenting with.

Use in folk medicine. Sweet basil is used primarily as a stomach remedy for loss of appetite, flatulence and constipation. Less commonly used for illnesses Bladder, more often - as a gargle for throat diseases and in compresses for suppuration and poorly healing wounds.

Side effects. Basil irritates the mucous membranes of all organs, which is why it should not be used in large quantities.

Contraindications. Basil should not be taken by pregnant women and people with impaired blood clotting or venous thrombosis.

Basil- an annual plant belonging to the Lamiaceae family. It is called royal grass. In Russia it can be called “raikhon” - fragrant. Basil is used in a large number of cuisines around the world. Italian cuisine simply cannot do without basil. The most common basil is green, but there are also purple ones.

Basil varieties are divided by smell: lemon, mint, cinnamon. Basil can be preserved until the next harvest if it is stored in a porcelain container and protected from moisture and air.

Basil calories

Basil is low in calories. 100 grams of basil contain 27 kcal, dried - 251 kcal. If you use it in moderation, there will be no harm to your figure.

Useful properties of basil

Basil contains 6% tannins, up to 1.5% essential oil, acid saponin, glycosides. Basil essential oil contains the following components: methyl chavinol, linalool, cineole, camphor, tannins, ocimene, acid saponin. Essential oil has a bactericidal effect. Basil has a good effect on the gastrointestinal tract, and a decoction of the leaves is used for coughing.

Basil contains provitamin A, vitamin PP, B2, C, sugar, P-rutin, phytoncides and carotene.

Basil has an excellent stimulating effect on the immune system and protects against almost all infections. Data latest research determined that basil inhibits the growth of HIV and carcinogenic cells.

Basil is effective in treating most types of respiratory, bacterial, viral, and fungal diseases of the respiratory tract, including bronchitis (acute and chronic) and asthma.

Basil can be used as an antipyretic and diaphoretic during flu, pulmonary and colds. It helps remove mucus from the nose and lungs, enhances sensory perception, helps improve nutrient absorption, removes excess gases from the colon, improves memory, and helps strengthen nerve tissue. If you make a drink with honey and basil, this drink will help clear your mind.

Since basil has antibacterial properties, it is effective for problems with the oral cavity: it kills bacteria that cause caries, plaque, tartar, ulcers, and unpleasant odor. It has astringent properties and helps the gums hold the teeth better. But basil contains mercury compounds that can harm teeth with prolonged contact.

Basil essential oils contain antioxidants that protect us from free radicals. By consuming basil, we protect ourselves from environment and reduce the risk of cancer.

Basil is effective in the fight against flatulence, gastrointestinal diseases, the enzymes contained in basil have an effect on the breakdown and burning of fat - it stimulates weight loss. Basil normalizes sleep and strengthens nerves.
In addition, basil increases potency.

Methyl-cavicol helps strengthen the immune system and maintain the “youth” of our cells. Estragole and eugenol stimulate mental activity.

Basil can be eaten fresh or made into tea. The leaves need to be washed, cut and boiled in one liter of water, add honey and drink.

Dangerous properties of basil

Basil may be harmful if consumed in large quantities. It poses the greatest danger in the presence of epilepsy, heart disease and in pregnant women at different stages. It should be used with caution in case of diabetes, thrombophlebitis, hypertension, ischemia. The main contraindications are related to the presence of mercury compounds. These compounds have bactericidal properties, but are harmful in large quantities.

The presence of mercury makes basil and preparations based on it harmful. It can irritate the gastrointestinal tract and lead to poisoning. Sometimes individual intolerance occurs. Basil should not be given to children under 7 years of age.

Knowledge chemical composition allows you to adhere to the rules of a balanced diet. Every day a person must consume a certain amount of a nutrient to maintain the functioning of internal organs.

Vitamins and mineral compounds prevent the development of disturbances in the functional activity of body systems and take part in metabolic processes. With their excess or deficiency, organs stop working correctly, which increases the risk of developing diseases and weakens the immune system.

Basil also contains nutrients that need to be taken into account when developing your daily diet. Despite the low calorie content, the product saturates the body with vegetable proteins, sugars, vitamins and microelements. It also contains mercury, so if you do not read the composition of basil and consume it in large quantities, food intoxication may occur.

Plant structure

How many calories are in 100 g?

Calorie content per 100 grams fresh product is 23 kcal. The nutritional value basilica is based on:

3.2 g protein;
0.65 g fat;
2.7 g carbohydrates.

At the same time, the spice contains 92 g of water and 1.6 g of dietary fiber.

What vitamins are contained in the spice?

Basil contains the following vitamin compounds:

vitamin A and retinol precursor - beta-carotene;
vitamin group B: thiamine, riboflavin, nicotinic, folic and pantothenic acid, choline;
ascorbic acid;
vitamin K;
alpha tocopherol.

GI

Basil has a low glycemic index of 5 units. Therefore, when consuming the spice, the plasma glucose concentration practically does not increase, which makes it possible to use basil to improve the taste of dishes for patients diabetes mellitus Types 1 and 2.

Micro and macroelements

Basil contains many minerals.

Macroelements in its composition:

potassium;
calcium;
sodium;
magnesium;
phosphorus.

Among the microelements, the product includes zinc, selenium and manganese.

Is there a difference between the purple and green varieties?

The amount of minerals and vitamins in the composition different types basilica is about the same. At the same time, the purple variety is distinguished by a high content of organic acids, including vitamins C and PP, as well as essential oils. The difference between the products is manifested in their qualities:

Taste. Green basil It has a mild spicy taste, allowing it to be added to both hot dishes and desserts. Due to the higher concentration of essential oils and organic acids, the purple variety has a rich, spicy-sour taste.
Aroma. The essential oils in purple basil give it a pungent odor. Their content in the green variety is lower, so the latter has a weakly expressed spicy aroma. Its composition is characterized by a low content of the following substances: meylhavinol, camphor, eugenol, linalool.
Color. Unlike green basil, the purple variety contains less chlorophyll. It contains a large number of anthocyanin pigments, which give it the appropriate color.

Based on chemical composition data

Benefits and harms

Thanks to the high content of vitamins and minerals, Basil provides the following health benefits to humans:

organic acids inhibit the growth of pathogenic microorganisms;
essential oils stimulate the production of hydrochloric acid and digestive enzymes, increase appetite, preparing the body for heavy food;
reduces gas formation in the intestines;
accelerates intracellular metabolism;
relieves spasms of smooth and skeletal muscles;
improves the absorption of nutrients in the small intestine;
accelerates the restoration of soft tissues, relieves swelling;
strengthens the immune system;
improves memory and thinking thanks to positive influence to work nervous system;
cleanses digestive tract from slag masses and toxic compounds;
promotes weight loss by breaking down subcutaneous and visceral fat.

Basil is a natural aphrodisiac, so it improves potency in men and increases libido in women.

At the same time, if used incorrectly, the spice can harm the body. Abuse of the product increases the concentration of essential oils entering the blood. They provide Negative influence on the functioning of the heart, worsen the condition of the vascular walls and can lead to health problems with diabetes.

If you eat more than 50-70 g of basil per day, you may develop food poisoning. This causes inflammation of the mucous membranes gastrointestinal tract. This negative effect is due to the high mercury content in the plant.

That's why daily norm spices is 30 g per day, maximum 70 g for an adult without chronic diseases. Due to mercury, it is not recommended to use basil daily to avoid harmful chemical element did not accumulate in the blood.

Contraindications

The use of basil is prohibited in the following cases:

Individual intolerance to the product and high risk of developing allergies. The product contains many active compounds that the human immune system may perceive as a health threat. These substances include essential oils, organic acids, camphor, lanalool and meylhavinol. As a result, a skin rash may occur, accompanied by severe itching and redness, swelling of the face, intestines, tongue and throat.
Pregnancy. During this period, women have unstable hormonal background. Basil increases the excitability of the nervous system, which can cause a person to become irritable and aggressive. In this state, a woman is easily stressed. In addition, the spice increases the tone of the uterus, so it should not be taken if there is a threat of miscarriage or premature birth.
Breastfeeding women. Essential oils and other potential allergens pass through the glands into the mother's milk and can enter the baby's body. Children's immune system has not yet fully formed, so when unfamiliar nutrients enter the body, allergies occur.
People with cardiovascular diseases: thrombophlebitis, thrombosis, ischemia, vegetative-vascular dystonia, hypotension. A large number of essential oils negatively affect the functioning of the circulatory system.

Attention!

Due to the high content of organic acids, basil is not recommended for people with poor blood clotting. It increases the risk of internal bleeding.

Basil should be consumed in limited quantities - up to 30 g per day for an adult weighing about 70 kg. This will avoid poisoning and get maximum benefit from using the product. If you eat the spice correctly, you can improve the digestion process, speed up metabolism and strengthen the immune system.

The chemical composition of the plant is rich in vitamins, antioxidants, tannins and minerals. Thanks to nutrients hormonal levels are stabilized, the functioning of the nervous system improves, soft tissues recover faster from damage.

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Basil is an annual plant from the Lamiaceae family. Basil can rightfully be considered the Royal Herb, as evidenced by its name, which translated from Greek sounds like “royal”.

In many cuisines of the world, basil has gained well-deserved popularity, and primarily as a seasoning. For example, one practically cannot do without it.

Basil varieties differ in the color of their leaves; green color predominates, but there are also varieties with purple leaves. In addition, basil varieties differ in their smell, which can be cinnamon, lemon or mint. For example, Baku basil has a minty clove aroma and purple-brown leaves. Yerevan basil smells of tea and allspice, and its leaves are blue. Spoon basil has light green leaves and the scent of cloves and bay leaves.

At proper storage Basil in porcelain or glass containers, without access to moisture and air, basil is able to retain its color and aromatic properties until the new harvest.

Basil calories and vitamins

Calorie and protein content in 100 g of basil

proteins 3.15 g
water 92.06 g
glucose 0.02 g
fat 0.64 g
carbohydrates 2.65 g
fructose 0.02 g
energy (kcal) 23 kcal

A (retinol), average - 1582.5 mcg
B1 (thiamine), average - 0.034 mg
B2 (riboflavin), average - 0.076 mg
B3 (niacin), average - 0.902 mg
B4 (choline), average - 11.4 mg
B5 (pantothenic acid), average - 0.209 mg
B6 (pyridoxine), average - 0.155 mg
B9 ( folic acid), on average - 68 mcg
C (ascorbic acid), average - 18 mg
E (tocopherol-alpha), average - 0.8 mg
K1 (phylloquinone), average - 414.8 mcg
betaine, average - 0.4 mg
carotene beta (provitamin A), average - 3142 mcg
lutein, on average - 5650 mcg
tocopherol-gamma, on average - 0.16 mg

iron (Fe), average - 3.17 mg
potassium (K), average - 295 mg
calcium (Ca), average - 177 mg
magnesium (Mg), average - 64 mg
manganese (Mn), average - 1.148 mg
copper (Cu), average - 0.385 mg
sodium (Na), average - 4 mg
selenium (Se), average - 0.3 μg
phosphorus (P), average - 56 mg
zinc (Zn), average - 0.81 mg

Useful properties of basil

It’s not for nothing that basil is called “fragrant” - when it blooms in summer, it fills the air around it with an excellent aroma. This smell is possible due to the presence of essential oil contained in the aerial part of the plant, and its content can range from 0.2% to 1.5% depending on the plant variety.

Basil is not only spicy, but also medicinal plant, which has a number useful properties. In addition to its cleansing effect, basil helps with arthritis and rheumatism, vomiting, and headaches. ethnoscience uses a decoction of basil for chronic diseases of the stomach and bladder. Fresh juice of basil leaves is used for skin fungal infections. Herbal infusion of basil can be drunk as tea, and also used for rinsing and bathing.

When using basil, you must observe moderation and not overdo it with the quantity.

Contraindications when using basil

Basil essential oil should not be used if you have heart disease such as vein thrombosis lower limbs, a history of myocardial infarction, thrombophlebitis, and poor blood clotting.

An overdose of basil essential oil can lead to serious poisoning. Basil should not be used during pregnancy, as it has an irritating effect on the mucous membranes.

Uses of basil in cooking

In cooking, basil is used as a spice in fresh or dry form. Its entire above-ground part has a delicate taste and pleasant smell. All that is necessary is to observe the measure when adding it to dishes, and also add it almost before the end of cooking, then the basil will retain its unique aroma.

Basil seeds are used to flavor pates, soups, salads and drinks.

Fresh basil goes well with eggs, tomatoes, pasta, cheese, fish, lamb, soups and green vegetables. In any form, basil is used as a seasoning in the preparation of gravies, sauces and ketchups, as well as various dressings. Basil is an essential ingredient in the famous Italian pesto sauce.

To preserve the composition and aromatic properties of basil, it can be salted. The washed shoots must be dried and cut into small pieces. Place the greens in jars, sprinkling 20 g of salt for every 100 g of basil. The jars must be pre-sterilized, and the basil salted in this way must be stored in the refrigerator.

Basil, fresh rich in vitamins and minerals such as: vitamin A - 29.3%, beta-carotene - 62.8%, vitamin B9 - 17%, vitamin C - 20%, vitamin K - 345.7%, potassium - 11.8 %, calcium - 17.7%, magnesium - 16%, iron - 17.6%, manganese - 57.4%, copper - 38.5%

What are the benefits of Basil, fresh?

Vitamin A responsible for normal development reproductive function, skin and eye health, maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

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