Nutritional Composition of Savory per 100 g |
| Composition | USDA Handbook 8-2 (Ground) | ASTA |
| Water (g) | 9.00 | 9.0 |
| Food energy (kcal) | 272 | 355 |
| Protein (g) | 6.73 | 7.0 |
| Fat (g) | 5.91 | 5.2 |
| Carbohydrates (g) | 68.73 | 69.9 |
| Ash (g) | 9.63 | 8.7 |
| Calcium (g) | 2.132 | 2.2 |
| Phosphorus (mg) | 140 | 140 |
| Sodium (mg) | 24 | 20 |
| Potassium (mg) | 1051 | 1100 |
| Iron (mg) | 37.88 | 37.8 |
| Thiamine (mg) | 0.366 | 0.370 |
| Riboflavin (mg) | -- | ND |
| Niacin (mg) | 4.080 | 4.1 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | 513 | 510 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee. February 1977. |
| ND = Not detected. |
