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Production process wherein the aggregate monetary value of all employed raw materials does not exceed fifty percent of the product’s factory-gate pricing
Food & Ingredients
Food Safety
Comparative Analysis
Peppermint
Raw
Isabella Taylor
Author
2026-09-24
Date
2 min. read
article.read_time
3
Chapters
The primary consumable components of peppermint consist of its leaves, which are harvested prior to the onset of the flowering stage. These leaves exhibit a uniquely invigorating and cooling flavor profile, attributable to the presence of essential oil (comprising between 1.5 and 2.5 percent of the leaf composition). The dominant constituent of this oil is menthol, supplemented by isomentone, isomenthol, eucalyptus-derived compounds, and methyl acetate. However, the precise concentrations of these biologically active constituents fluctuate according to the specific cultivar of mint, the degree of solar exposure, and broader environmental parameters—including humidity levels and soil composition—under which the plant is cultivated.
Properties of mint vitamins and minerals
The leading active substance in mint is menthol contained in mint oil, which has antimicrobial properties specifically targeting the bacteria Escherichia coli, Streptococcus aurerus and Pseudosomonas aeruginosa. It also shows a direct effect against fungi m. in Candida alibicans, which is a concern of many scientists.
Is it even calories? How many calories does mint have?
100 g of mint provides about 43 calories, of which 5.5 g of carbohydrates, 3.8 g of protein and 1 g of fat.
It shall be used
Fresh mint leaves are a good flavor additive to drinking water on hot days. Small amounts of mint can be successfully used as a flavoring addition to fresh salads or to prepare mint pesto. The herbs discussed also blend well with green peas. The most common use of mint is to prepare fresh or dried herbal tea leaves for digestive problems.
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