 |
| |
Nutritional Composition of Spices (ASTA)
|
| Composition |
Black Pepper |
Chilli Pepper |
White Pepper |
Red Pepper |
Turmeric |
|
| Water(g) |
8 |
6.5 |
9.5 |
6 |
6 |
| Food energy(kcal) |
400 |
415 |
395 |
420 |
390 |
| Protein(g) |
10 |
14 |
12 |
16 |
8.5 |
| Fat(g) |
10.2 |
14.1 |
8 |
15.5 |
8.9 |
| Carbo hydrates(g) |
66.5 |
58.2 |
69 |
54.3 |
69.9 |
| Ash(g) |
4.6 |
7.2 |
1 |
8 |
6.8 |
| Calcium(g) |
0.4 |
0.1 |
0.2 |
0.1 |
0.2 |
| Phosphorus(mg) |
160 |
320 |
150 |
320 |
260 |
| Sodium(mg) |
10 |
10 |
10 |
10 |
10 |
| Potassium(mg) |
1200 |
2100 |
100 |
2100 |
2500 |
| Iron(mg) |
17.1 |
9.9 |
6.9 |
9.9 |
47.5 |
| Thiamine(mg) |
0.07 |
0.59 |
0.02 |
0.52 |
0.09 |
| Riboflavin(mg) |
0.21 |
1.66 |
0.13 |
0.93 |
0.19 |
| Niacin(mg) |
0.8 |
14.2 |
0.2 |
13.6 |
4.8 |
| Ascorbic acid(mg) |
ND^ |
64 |
ND^ |
29 |
50 |
| Vitamin A activity(RE) |
19 |
5180 |
ND^ |
3140 |
ND |
|
| |
| Composition |
Ginger |
Coriander |
Cardamom |
Celery |
Cinnamon |
Cloves |
|
| Water(g) |
7.0 |
6.0 |
8.0 |
5.0 |
10.0 |
5.0 |
| Food energy(kcal) |
380 |
450 |
360 |
450 |
355 |
430 |
| Protein(g) |
8.5 |
12.0 |
10.0 |
18.0 |
4.5 |
6.0 |
| Fat(g) |
6.4 |
19.6 |
2.9 |
22.8 |
2.2 |
14.5 |
| Carbo hydrates(g) |
72.4 |
56.5 |
74.2 |
43.8 |
79.8 |
68.8 |
| Ash(g) |
5.7 |
5.3 |
4.7 |
10.2 |
3.5 |
5.0 |
| Calcium(g) |
0.1 |
0.8 |
0.3 |
1.8 |
1.6 |
0.7 |
| Phosphorus(mg) |
150 |
440 |
210 |
550 |
50 |
110 |
| Sodium(mg) |
30 |
20.0 |
10 |
170 |
10.0 |
250 |
| Potassium(mg) |
1400 |
1200 |
1200 |
1400 |
400 |
1200 |
| Iron(mg) |
11.3 |
5.9 |
11.6 |
44.9 |
4.1 |
9.5 |
| Thiamine(mg) |
0.050 |
0.26 |
0.18 |
0.41 |
0.14 |
0.1 |
| Riboflavin(mg) |
0.130 |
0.23 |
0.23 |
0.49 |
0.21 |
ND^ |
| Niacin(mg) |
1.90 |
3.2 |
2.3 |
4.4 |
1.9 |
1.5 |
| Ascorbic acid(mg) |
ND^ |
ND^ |
ND^ |
17 |
40 |
81.0 |
| Vitamin A activity(RE) |
15 |
ND^ |
ND^ |
5 |
26 |
53.0 |
|
| |
| Composition |
Dill Seed |
Nutmeg |
Mace |
Fennel |
|
| Water(g) |
6.5 |
4.0 |
4.5 |
6.0 |
| Food energy(kcal) |
435 |
565 |
56.5 |
370 |
| Protein(g) |
13.0 |
7.0 |
8.0 |
9.5 |
| Fat(g) |
17.9 |
38.9 |
38.8 |
40.0 |
| Carbo hydrates(g) |
56.4 |
47.3 |
46.1 |
60.8 |
| Ash(g) |
6.0 |
2.0 |
2.3 |
13.4 |
| Calcium(g) |
1.6 |
0.2 |
0.2 |
1.3 |
| Phosphorus(mg) |
210 |
200 |
110 |
480 |
| Sodium(mg) |
10 |
10 |
70 |
90 |
| Potassium(mg) |
1100 |
400 |
500 |
1700 |
| Iron(mg) |
11.8 |
2.2 |
11.3 |
11.1 |
| Thiamine(mg) |
0.4 |
0.360 |
0.370 |
0.41 |
| Riboflavin(mg) |
0.28 |
0.250 |
0.560 |
0.36 |
| Niacin(mg) |
0.28 |
9.4 |
1.2 |
6.0 |
| Ascorbic acid(mg) |
ND^ |
ND^ |
ND^ |
ND^ |
| Vitamin A activity(RE) |
5 |
10 |
80 |
14 |
|
| |
* The nutritional composition of spices.ASTA Research Committee.February 1977
^ND = Not Detected |
Nutritional Composition of Spices (USDA)
|
|
Black Pepper |
White Pepper |
Red Pepper |
Turmeric |
Ginger |
Composition |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
|
Water(g) |
10.51 |
11.42 |
8.05 |
11.36 |
9.38 |
Food energy(kcal) |
255 |
296 |
318 |
354 |
347 |
Protein(g) |
10.95 |
10.4 |
12.01 |
7.83 |
9.12 |
Fat(g) |
3.26~ |
2.12~ |
17.27 |
9.88 |
5.95 |
Carbo hydrates(g) |
64.81 |
68.61 |
56.63 |
64.93 |
70.79 |
Ash(g) |
4.33 |
1.59 |
6.04 |
6.02 |
4.77 |
Calcium(g) |
0.437 |
0.265 |
0.148 |
0.182 |
0.116 |
Phosphorus(mg) |
173 |
176 |
293 |
268 |
148 |
Sodium(mg) |
44 |
5 |
30 |
38 |
32 |
Potassium(mg) |
1259 |
73 |
2014 |
2525 |
1342 |
Iron(mg) |
28.86 |
14.31 |
7.8 |
41.42 |
11.52 |
Thiamine(mg) |
0.109 |
0.022 |
0.328 |
0.152 |
0.046 |
Riboflavin(mg) |
0.24 |
0.126 |
0.919 |
0.233 |
0.185 |
Niacin(mg) |
1.142 |
0.212 |
8.701 |
5.14 |
5.155 |
Ascorbic acid(mg) |
- |
- |
76.44 |
25.85 |
- |
Vitamin A activity(RE) |
19 |
Trace |
4161 |
Trace |
15 |
|
| |
|
Coriander |
Cardomom |
Celery |
Cinnamon |
Cloves |
Composition |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2"(data for C.verum and C.cassia combined) |
USDA Hand book 8-2" |
|
| Water(g) |
8.86 |
8.28 |
6.04 |
9.52 |
6.86 |
| Food energy(kcal) |
298 |
311 |
392 |
261 |
323 |
| Protein(g) |
12.37 |
10.76 |
18.07 |
3.89 |
5.98 |
| Fat(g) |
17.77 |
6.70 |
25.27 |
3.18 |
20.06 |
| Carbo hydrates(g) |
54.99 |
68.47 |
14.35 |
79.85 |
61.22 |
| Ash(g) |
6.02 |
5.78 |
9.27 |
3.55 |
5.88 |
| Calcium(g) |
0.709 |
0.383 |
1.767 |
1.228 |
0.646 |
| Phosphorus(mg) |
409 |
178 |
547 |
61 |
105 |
| Sodium(mg) |
35 |
18 |
160 |
26 |
243 |
| Potassium(mg) |
1267 |
1119 |
1400 |
500 |
1102 |
| Iron(mg) |
16.32 |
13.97 |
44.9 |
38.07 |
8.68 |
| Thiamine(mg) |
0.239 |
0.198 |
|
0.077 |
0.115 |
| Riboflavin(mg) |
0.290 |
0.182 |
|
0.14 |
0.267 |
| Niacin(mg) |
2.130 |
1.102 |
|
1.3 |
1.458 |
| Ascorbic acid(mg) |
|
|
17.14 |
28.46 |
80.81 |
| Vitamin A activity(RE) |
Trace |
Trace |
5 |
26 |
53 |
|
| |
|
Dill Seed |
Fenugreek |
Nutmeg |
Mace |
Fennel |
Anise |
| Composition |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
USDA Hand book 8-2" |
|
| Water(g) |
7.70 |
8.84 |
6.23 |
8.17 |
8.81 |
9.54 |
| Food energy(kcal) |
305 |
323 |
525 |
475 |
345 |
337 |
| Protein(g) |
15.98 |
23.00 |
5.84 |
6.71 |
15.80 |
17.6 |
| Fat(g) |
14.53 |
6.41 |
36.31 |
32.38 |
14.87 |
15.9 |
| Carbo hydrates(g) |
55.17 |
58.35 |
49.29 |
50.51 |
52.29 |
50.02 |
| Ash(g) |
6.62 |
3.40 |
2.34 |
2.23 |
8.22 |
6.95 |
| Calcium(g) |
1.516 |
0.176 |
0.184 |
0.252 |
1.196 |
0.646 |
| Phosphorus(mg) |
277 |
296 |
213 |
110 |
487 |
440 |
| Sodium(mg) |
20 |
67 |
16 |
80 |
88 |
16 |
| Potassium(mg) |
1186 |
770 |
350 |
463 |
1694 |
1441 |
| Iron(mg) |
16.32 |
33.53 |
3.0 |
13.90 |
18.54 |
36.96 |
| Thiamine(mg) |
0.418 |
0.322 |
0.346 |
0.312 |
0.408 |
- |
| Riboflavin(mg) |
0.284 |
0.366 |
0.057 |
0.448 |
0.353 |
- |
| Niacin(mg) |
2.807 |
1.640 |
1.299 |
1.350 |
6.050 |
- |
| Ascorbic acid(mg) |
- |
3.00 |
|
|
|
- |
| Vitamin A activity(RE) |
5 |
- |
10 |
80 |
14 |
-28.86 |
|
| |
"Composition of foods..Spices and herbs.USDA agricultural hand book 8-2.january 1977.
~Piperine subtracted from lipid value. |
