Nutritional Composition of Tarragon per 100 g |
| Composition | USDA Handbook 8-2 (Ground) | ASTA |
| Water (g) | 7.74 | 4.5 |
| Food energy (kcal) | 295 | 365 |
| Protein (g) | 22.76 | 24.0 |
| Fat (g) | 7.24 | 7.3 |
| Carbohydrates (g) | 50.22 | 51.5 |
| Ash (g) | 12.03 | 12.3 |
| Calcium (g) | 1.139 | 1.3 |
| Phosphorus (mg) | 313 | 310 |
| Sodium (mg) | 62 | 70 |
| Potassium (mg) | 3020 | 3200 |
| Iron (mg) | 32.30 | 35.7 |
| Thiamine (mg) | 0.251 | 0.250 |
| Riboflavin (mg) | 1.339 | 1.340 |
| Niacin (mg) | 8.950 | 8.9 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | 420 | 420 |
| 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. |
