3477 Epazote

Aromatic herb with a strong, earthy flavor, commonly used in Mexican and South American cuisine, also known for its medicinal properties

Details about Epazote

Also known as Wormseed, Jesuit's tea, Mexican tea

Epazote has been traditionally used to aid digestion and relieve indigestion, nausea, and intestinal parasites

Flavorful herb for digestive relief

Nutrition

Epazote is low in calories and rich in nutrients, here are the nutrition facts per 100 grams of Epazote.

Energy 44 kcal,

Protein 4.3 grams,

Fat 0.6 grams,

Carbohydrates 8.1 grams,

Dietary Fiber 2.5 grams,

Sugars 0.6 grams,

Sodium 12 milligrams,

Potassium 471 milligrams,

Vitamin A 1875 IU or 375 μg,

Vitamin C 0.8 milligrams or 0.9% of the Daily Value,

Vitamin K 109.2 μg,

Calcium 184 milligrams,

Copper 0.2 milligrams,

Iron 1.2 milligrams,

Magnesium 30 milligrams,

Manganese 0.3 milligrams,

Phosphorus 41 milligrams,

Zinc 0.5 milligrams

Storage

Epazote requires consistent refrigeration and high humidity to maintain its freshness

Storage conditions:
  • Temperature: 32-38°F (0-3°C)
  • Humidity: 80-90%

Ethylene production is unknown; sensitive to ethylene, keep away from ethylene-producing fruits to prolong shelf life

Packaging

Breathable bags or containers to prevent moisture buildup

Shelf life

1-2 weeks

Category: Herbs
Also known as: Wormseed, Jesuit's tea, Mexican tea
Origin: Native to Central and South America, specifically the tropical and subtropical regions of Mexico, Central America, and northern South America

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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