Bay leaves (Hindi name: Tejpatta, Otherwise called as 'Brinji Leaves') refer to the aromatic leaves of several plants of many countries which are used in cooking for their distinctive flavor and fragrance. In India, Bay leaves refer to the leaves of Cinnamomum only. The fresh leaves have only a milder flavor. But after several weeks of drying, they develop their full flavor.
Uses: The leaves are often used to flavor soups, stews, braises. Also used as a garnish.
100 grams of Bay Leaves give 313 Kcal of Energy.
Carbohydrates-74.97g(57%),Protein-7.61g(13%),Total Fat-8.36g(29%), Cholesterol-NIL, Dietary Fiber-26.3g(69%), Vitamins: Folates-80 mcg(45%), Niacin-2.005mg(12.5%), Pyridoxine-1.740mg(133%), Riboflavin-0.421mg(32%), Vitamin A-6185 IU(206%), Vitamin C-46.5 mg(77.5%),Electrolytes:Sodium-23 mg(1.5%), Potassium-529mg(11%), Minerals: Calcium-834mg(83%),Copper-0.416mg(46%), Iron-43 mg(537%), Magnesium-120mg(30%),Manganese-8.167mg(355%), Phosphorus-113 mg(16%), Selenium-2.8mcg(5%), Zinc-3.70mg(33%)
Bay leaves have astringent (contraction of skin cells) action, diuretic (increases urine flow) and appetite stimulant properties. Infusions made with Bay leaves are reputed to soothe stomach ulcers and help relieve flatulence and colic pain. In many traditional medicines, Bay leaves are used in the treatment of arthritis, muscle pain, various skin ailments and respiratory conditions like bronchitis and flu. Bay leaves are popular in aromatherapy also.
Dried leaves kept in cupboards eliminate cockroaches.