Borage: properties, nutritional values, calories

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Louise Hay

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La borage (Borago officinalis) is a plant of the Boraginaceae family, always used as a remedy for the respiratory tract and, in particular, against cough and asthma. Let's find out better.


  • Description of the plant
  • Properties and benefits of borage
  • Calories and nutritional values of borage
  • Borage allied with
  • A recipe with borage


Description of the plant

Borage it is an annual herbaceous plant typical of the Mediterranean area characterized by five-petaled blue-purple flowers.

Both the flowers and the leaves are edible and are used as a garnish for dishes or as a vegetable. 
Furthermore, the leaves can be ground and used for the preparation of herbal teas.

The borage plant contains potentially toxic substances, called pyrrolizidine alkaloids. These are harmful molecules for the liver and lungs and associated with increased cancer risk.

However, the carcinogenic effect would appear to occur only at high concentrations of these moleculestherefore, a moderate consumption of borage, preferably cooked, is not considered dangerous.

In general, it is always useful to vary the foods as much as possible, in order to avoid potential side effects and ensure a correct intake of all nutrients.


Properties and benefits of borage

Still little known, borage has several properties and benefits:

  • Antioxidant and anti-inflammatory, useful for combating diseases related to the inflammatory state, such as rheumatoid arthritis.
  • Relieves the symptoms of asthma, reducing inflammation and swelling of the airways.
  • Promotes wound healing e counteracts eczematous dermatitis.


Also discover the properties, use and contraindications of borage essential oil


Calories and nutritional values ​​of borage

100 g of borage provide:

  • 21 kcal
  • 2 g protein
  • G carbohydrates 3
  • 0,7 g fat

Borage, ally of

Skin, respiratory tract, contrast to inflammation.


Discover also the mother tincture of Borage and its contraindications


A recipe with borage

Borage leaves are a very versatile vegetable, which can be used as a filling for savory pies or ravioli, to prepare risotto, soups or simply blanched and stir-fried.

Besides, it can be combined with other vegetables, such as chicory or endive, for a tasty and nutritious side dish to combine with a second course of meat or fish.


The phytotherapeutic properties, use and contraindications of borage


More articles on borage

  • The menstrual cycle, borage and movement

  • Is borage carcinogenic?

  • Ligurian Preboggion, the recipe

  • Borage in the kitchen

  • How borage is cooked

  • Ravioli with borage, recipe

Bibliography and sources

The chemical composition, botanical characteristic and biological activities of Borago officinalis: a review, Asian Pacific Journal of Tropical Medicine

Borage, Drugs and Lactation Database

Pharmacological basis for the use of Borago officinalis in gastrointestinal, respiratory and cardiovascular disorders, Journal of Ethnopharmacology

Protective Effect of Borage Seed Oil and Gamma Linolenic Acid on DNA: In Vivo and In Vitro Studies, PLOS One

Treatment of Rheumatoid Arthritis with Marine and Botanical Oils: An 18-Month, Randomized, and Double-Blind Trial, Evidence-based complementary and alternative medicine

Impact of botanical oils on polyunsaturated fatty acid metabolism and leukotriene generation in mild asthmatics, Lipids in health and disease

Impact of a novel nutritional formula on asthma control and biomarkers of allergic airway inflammation in children, Clinical and experimental allergy

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