Marjoram: properties, use, nutritional values

Marjoram: properties, use, nutritional values

Marjoram is an aromatic herb belonging to the Labiate family, with a taste similar to that of oregano and widespread in various areas of the Mediterranean and East Asia.

It can be used fresh or dried, let's find out better.


Properties and benefits of marjoram

With a delicate flavor, marjoram can be useful in the kitchen to flavor dishes, but not only that, it also has numerous properties and benefits. Let's see some of them:

  • Antioxidant and anti-inflammatory;
  • Improves digestion and counteracts gastrointestinal disorders;
  • Promotes hormonal balance and regularity of the menstrual cycle;
  • Relieves the symptoms of polycystic ovary syndrome.


Calories and nutritional values ​​of marjoram

100 g of dried marjoram provide:

  • 273 kcal
  • 12,7 g protein
  • G carbohydrates 42,5
  • Sugars 42,5 g
  • Fats 7g
  • Fiber 18,1 g


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Marjoram, ally of

Gastrointestinal system, endocrine system, menstrual regularity.


How is marjoram used

Marjoram presents a delicate flavor similar to oregano and can be used fresh or dried.

Could be useful for flavoring main courses of meat, fish or eggs or to flavor baked dishes, vegetables or to prepare some marinature.

In order to make the most of its properties, it is useful consume it in the form of an infusion to be taken, for example, after meals in case of digestive difficulties.


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Bibliography and sources

Sweet Marjoram, A Review of Ethnopharmacology, Phytochemistry, and Biological Activities, Journal of evidence-based complementary & alternative medicine

Role of Antioxidants and Natural Products in Inflammation, Oxidative medicine and cellular longevity

Protective Effect of Origanum majorana L. 'Marjoram' on Various Models of Gastric Mucosal Injury in Rats, The American Journal of Chinese Medicine

The effect of marjoram (Origanum majorana) tea on the hormonal profile of women with polycystic ovary syndrome: a randomised controlled pilot study, Journal of human nutrition and dietetics : the official journal of the British Dietetic Association

Food composition database for epidemiological studies in the country, European Oncological Institute

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