Nutritional Composition of Marjoram per 100 g |
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 7.64 | 6.5 |
| Food energy (kcal) | 271 | 365 |
| Protein (g) | 12.66 | 12.5 |
| Fat (g) | 7.04 | 6.8 |
| Carbohydrates (g) | 60.56 | 64.4 |
| Ash (g) | 12.10 | 9.7 |
| Calcium (g) | 1.990 | 2.5 |
| Phosphorus (mg) | 306 | 230 |
| Sodium (mg) | 77 | 110 |
| Potassium (mg) | 1522 | 1400 |
| Iron (mg) | 82.71 | 72.7 |
| Thiamine (mg) | 0.289 | 0.290 |
| Riboflavin (mg) | 0.361 | 0.320 |
| Niacin (mg) | 4.120 | 4.1 |
| Ascorbic acid (mg) | 51.43 | 51 |
| Vitamin A activity (RE) | 807 | 807 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee February 1977. |
