فهرست نشریات علمی دسترسی آزاد ایران

Bay (Laurus nobilis L.) and mint (Mentha spicata L.) leaves are widely used aromatic herbs with culinary and medicinal relevance, yet comparative nutritional data generated under identical ecological conditions remain limited. This study evaluated and compared the proximate composition, vitamin content, mineral profile, and energy value of bay and mint leaves harvested in Nigeria using standard analytical methods. Proximate analysis showed significantly higher wet moisture (93.98%) and dry moisture (25.31%) contents in mint leaves compared with bay leaves (4.21%), indicating differences in shelf stability and storage requirements. Ash content was also higher in mint leaves (15.75%) than in bay leaves (3.69%). In contrast, bay leaves contained a substantially higher carbohydrate level (65.43%) relative to mint leaves (31.87%), resulting in a significantly greater energy value (412.5 kcal/100 g). Protein (17–19%) and fat (7–15%) contents were moderate and comparable between both species, while crude fibre was negligible. Vitamin analysis revealed species-specific accumulation patterns, with bay leaves being notably richer in vitamin A (1418.5 µg/100 g) as well as higher levels of vitamins B and E. Mint leaves, however, exhibited a higher vitamin C content (4.49 mg/100 g). Mineral assessment indicated that mint leaves contained more concentrations of essential minerals, particularly calcium, whereas sodium levels were comparable in both plants. Overall, the findings demonstrate distinct and complementary nutritional attributes between L. nobilis and M. spicata. Bay leaves provide superior energy and fat-soluble vitamin density, while mint leaves contribute more vitamin C content, supporting their combined dietary, functional food, and nutraceutical applications.