0.6 %
Iron contributes to normal cognitive function, to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in betel leaves?
0.61kcal
in a 1 g pinch
61 kcal per 100 g.
Source: UK CoFID 2021, record 13-807. Checked 5 October 2026.
0 gFat
0.06 gProtein
0.09 gCarbohydrate
0.6 %Daily iron
What’s in a 1 g pinch
More than half of a pinch is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 0 gFat
- 0.06 gProtein
- 0.09 gCarbohydrate
- 0.82 gWater
Below average for herbs and spices
Betel leaves are 61 kcal per 100 g. The 35 herbs and spices in this database average 193.
Betel leaves61
Herbs and spices average193
Low in fat
0.1 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per pinch0 g
Vitamins and minerals in betel leaves
Two of the 10 reach the “high in” level, led by iron.
None recorded
- Vitamin A
- Vitamin D
- Vitamin B12
Show all 10 with amounts
Iron0.08 mg, 0.6 %
Calcium3.9 mg, <1 %
Potassium5.5 mg, <1 %
Riboflavin (vitamin B2)0 mg, <1 %
Thiamin (vitamin B1)0 mg, <1 %
Phosphorus0.8 mg, <1 %
Vitamin C0.03 mg, <1 %
Vitamin Anone recorded
Vitamin Dnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What betel leaves don’t give you. And where to find it.
No recorded vitamin D or vitamin A, and only 3.8 % of the vitamin C reference intake per 100 g.
Vitamin D
0mgin betel leaves
Find it inBloater, grilled500 % per 100 g
Vitamin C
3.8%in betel leaves, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Vitamin A
0mgin betel leaves
Find it inLiver, calf, fried3152 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
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Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Betel leaves against other herbs and spices
Per 100 g, chervil (dried) have the most iron in this comparison, followed by mint (fresh) and betel leaves.
31.9mg
9.5mg
8.1mg
5.5mg
3.9mg
3.2mg
Chervil, dried+23.8 mg
Mint, fresh+1.4 mg
Betel leaves, freshthis page
Basil, fresh−2.6 mg
Garlic powder−4.2 mg
Dill, fresh−4.9 mg
All values per 100 g, from the same dataset. Differences are against betel leaves.
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Questions about betel leaves
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of betel leaves?
A typical portion (1 g, a pinch) gives 1 kcal. Per 100 g the figure is 61 kcal.
Is betel leaves high in iron?
Yes. Betel leaves, fresh have 8.1 mg iron per 100 g, 58 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do betel leaves have most of?
By share of the daily reference intake: iron (8.1 mg, 58 %), calcium (390 mg, 49 %) and potassium (550 mg, 28 %) per 100 g.
Are betel leaves a good source of protein?
Betel leaves, fresh have 6.4 g protein per 100 g, 44 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-807, Betel leaves, fresh, published by Public Health England under the Open Government Licence v3.0. Main data references: Chughtai and Khan (1960) Nutritive value of food-stuffs and planning of satisfactory diets in Pakistan, and Wu Leung et al. (1972) Food composition table for use in East Asia. Values are per 100 g of the edible part; a pinch is 1 g, a pinch, the usual UK portion for herbs and spices. Edible proportion: 99 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 35 herbs and spices kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Curry Leaves). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More herbs and spices
From the same group, with calories per 100 g, and the foods with the most iron.
More herbs and spices
- Rosemary, dried331 kcal
- Thyme, fresh95 kcal
- Chervil, dried237 kcal
- Curry powder233 kcal
- Garlic powder246 kcal
- All 35 herbs and spices
Most iron
- Thyme, dried, ground124 mg
- Marjoram, dried82.7 mg
- Mixed herbs, dried69 mg
- Curry powder58.3 mg
- Mushrooms, Jew's ear, tender, dried, raw56.1 mg
- Dill, dried48.8 mg
- Iron guide