Satureja hortensis
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
A peppery mint-family herb, traditionally cooked with beans in central Europe, which is where its German name comes from. Summer and winter savory are different species with different intensity. The USDA entry is the dried, ground herb per 100 g.
Also known as savory, summer savory, winter savory, bohnenkraut
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
Savory is cooked with pulses across Europe on the belief that it reduces wind, and it appears in traditional remedies for cramping. No controlled human research has tested either use, so this stays an open question.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
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| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 272 kcal | 14% |
| Protein | 6.73 g | 13% |
| Total fat | 5.91 g | 8% |
| Carbohydrate | 68.7 g | 25% |
| Fibre | 45.7 g | 163% |
| Water | 9 g | — |
| Fats | ||
| Saturated fat | 3.26 g | 16% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 257 µg | 29% |
| Vitamin C | 50 mg | 56% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.366 mg | 31% |
| Niacin (B3) | 4.08 mg | 26% |
| Vitamin B6 | 1.81 mg | 106% |
| Vitamin B12 | 0 µg | 0% |
| Minerals | ||
| Calcium | 2132 mg | 164% |
| Iron | 37.9 mg | 210% |
| Magnesium | 377 mg | 90% |
| Phosphorus | 140 mg | 11% |
| Potassium | 1051 mg | 22% |
| Sodium | 24 mg | 1% |
| Zinc | 4.3 mg | 39% |
| Copper | 0.847 mg | 94% |
| Manganese | 6.1 mg | 265% |
| Selenium | 4.6 µg | 8% |
| Other measured compounds | ||
| Ash | 9.63 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Spices, savory, ground (USDA FoodData Central, FDC ID 170936).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Polyphenol (class)
An umbrella term for thousands of plant phenolic compounds. Useful as a category, but a "high polyphenol" figure says nothing about which compounds…
Phenolic acid
A phenolic acid common across the mint family — rosemary, basil, oregano, sage, lemon balm.
Monoterpene phenol
The principal phenol of thyme and, with carvacrol, of oregano. Both are strongly antimicrobial in laboratory conditions at concentrations far above…
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Too much
The carvacrol and thymol that give savory its bite are corrosive to mucous membranes in concentrated oil form. Undiluted savory or oregano oil taken by mouth causes burning and gastric irritation, and is a different exposure from the dried herb.
Worth knowing
Savory has emmenagogue use in folk medicine and no modern pregnancy safety data. Culinary amounts are not a concern; strong infusions and oils have no evidence base either way.
Allergy
People who react to oregano, thyme or marjoram may react to savory, which shares both the botanical family and the dominant phenolic compounds.