
Herbs & Spices
Sage (Dried)
96Health
Score
A+Score
Dried sage is a deeply aromatic herb with one of the highest vitamin K contents of any food, plus carnosic acid and rosmarinic acid with neuroprotective and antioxidant activity.
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Why Sage (Dried) scores 96
Nutrient density35
Protein quality9
Fiber content10
Healthy fats4
Bioactive compounds14
Glycemic impact10
Top nutrients
Vitamin K1428.8Vitamin B6158.2Iron156.2Manganese136.2Calcium127.1
Nutrition
per_100g
315
Calories
10.6g
Protein
60.7g
Carbs
12.8g
Fat
40.3g
Fiber
Health benefits
Supports memory and cognitive function
moderate evidenceCarnosic acid, rosmarinic acid, and other constituents inhibit acetylcholinesterase, raising synaptic acetylcholine, with clinical trials showing improved attention and recall
Delivers exceptional vitamin K for bone and vascular health
strong evidenceVery high vitamin K activates osteocalcin and matrix Gla protein, supporting bone mineralization and inhibiting arterial calcification
Provides strong antioxidant and anti-inflammatory protection
moderate evidenceCarnosol and carnosic acid are potent lipid-soluble antioxidants that scavenge free radicals and suppress NF-κB-driven inflammation
Helps regulate excess perspiration
limited evidenceSage's volatile oils have a traditional and trial-supported antihidrotic effect, reducing hot flashes and night sweats
Pairs well with
- ·Pair with butter or olive oil because sage's carnosic acid and carnosol are lipid-soluble and bloom in warm fat
- ·Combine with fatty meats like pork and poultry where its phenolics also retard fat oxidation and rancidity
- ·Use with winter squash and beans because its warm aroma balances earthy, starchy foods
Practical tips
- ·Best timing: anytime
- ·Fry whole dried or fresh sage leaves briefly in butter to create crisp, aromatic garnishes and infused fat
- ·Use sparingly—sage's camphor and thujone make it potent and easy to overpower a dish
- ·Store dried sage whole-leaf rather than rubbed when possible to better preserve its volatile oils





