Description
The marjoram, known for millennia in the Mediterranean area, contains numerous phytonutrients such as tannins, flavonoids, vitamins A, B, C and K and has anti -inflammatory, antioxidant and antispasmodic properties.
In the kitchen, the marjoram, with an intense but delicate aroma, is highly appreciated, used in Liguria in the fillings and in the savory vegetable cakes, also in combination with meat and fish, first courses, pizza, legumes and cheeses
Ingredients: marjoram (Origanum majorana)
Nutritional values per 100 g of product: energy: 320 kcal – 1338 kJ; Total fats: 7 g; of which saturated fatty acids 1.3 g; Total carbohydrates: 42.5 g; of which sugars 8.1 g; Protein: 10.6 g; Fiber 18.1 g; Salt: 0.01 g
