A seasoning composition for cooking meat is provided to remove the harmful oxygen or to inhibit the increase of harmful oxygen in human body by administration and to improve immunity. A seasoning composition for cooking meat comprises a powder comprising 15-20 wt% of a dandelion; 16-21 wt% of a wild parsley; 14-19 wt% of a lettuce; 15-20 wt% of mugwort; 16-21 wt% of a plantain; and 15-20 wt% of mulberry leaves. Preferably the seasoning composition comprises further 5-20 parts by weight of a fruit juice.
