vegetables, herbs and spices || herbs and spices

Herbs

and

Spices

111

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z Herbs and spices h)

13-801 to 13-820 Composition of food per 1OOg

Edible Total C a b - Energy No. Food Description and main data sources proportion Water nitrogen Protein Fat hydrate value

13- 9 9 9 g g kcal kJ

807 802 803 804 805 806 807 808 809 870 67 7 8 72 873 874 815 876 87 7 878 819 820

Allspice, ground Anise seeds Asafoetida Basil, fresh

dried, ground Bay leaf, dried Betel leaves, fresh Caraway seeds Cardamom, ground Celery seeds Chervil, dried Chilli powde? Chinese 5 spice Chives, fresh Cinnamon, ground Cloves, dried Coriander leaves, fresh

Coriander seeds Cumin seeds

dried

Ref. 6 Ref. 6 Resin from root of Ferula plant. Ref. 3 LGC, 6 samples and refs. 7, 10 Ref. 6 Ref. 6 Refs. 2, 10 Ref. 6 Literature sources Ref. 6 Ref. 6 Ref. 6 Calcd. from recipe Literature sources Ref. 6 Literature sources Literature sources Ref. 6 Ref. 6 Literature sources

1.00 8.5 1.00 9.5 1.00 16.0 1.00 88.0 1.00 6.4 1.00 5.4 0.99 81.9 1.00 9.9 1.00 8.3 1.00 6.0 1.00 7.2 1.00 7.8 1.00 9.1 1.00 91.0 1.00 9.5 1.00 6.9 0.78 92.8 1.00 7.3 1.00 8.9 1.00 8.1

0.98 6.1 2.82 17.6 0.64 4.0 0.50 3.1 2.30 14.4 1.22 7.6 1.02 6.4 3.16 19.8 1.72 10.8 2.89 18.1 3.71 23.2 1.96 12.3 1.53 9.5 0.45 2.8 0.62 3.9 0.96 6.0 0.38 2.4 3.49 21.8 1.98 12.4 2.85 17.8

8.7 N 15.9 N 1.1 N 0.8 5.1 4.0 43.2 8.4 48.6 0.1 8.6

14.6 N 6.7 N

25.3 N 3.9 37.8

16.8 N 8.7 N 0.6 1.7 3.2 N

20.1 N 0.6 7.8 4.8 47.7

17.8 N 18.2 N

N N N N N N

40 769 257 7057 373 7372 67 255 N N N N N N

237 990 N N N N

23 97 N N N N

20 83 279 7768

N N N N

a Mix of chilli pepper 83%, cumin 9%, oregano 4%, salt 2.5% and garlic powder 1.5%

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Herbs and spices 13-8U1 to 73-820 Carbohydrate fractions, g per 1 OOg

No. Food 13-

Fibre fractions Dietary fibre Non-cellulosic

Total Individual sugars Southgate Englyst pol ysaccharide Starch sugars Gluc Fruct Sucr Malt Lact method method Cellulose Soluble Insoluble Lianin

807 802 803 804 805 806 807 808 809 870 87 7 8 72 873 874 875 876 87 7 878 879 820


dried, ground Bay leaf, dried Betel leaves, fresh Caraway seeds Cardamom, ground Celery seeds Chervil, dried Chilli powder Chinese 5 spice Chives, fresh Cinnamon, ground Cloves, dried Coriander leaves, fresh


dried

N N N Tr Tr Tr Tr N N N Tr N N Tr N Tr 0.3 N N N

N N N N N N N N N N N N N 1.7 N N 7.5 N N N

N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O N N N O 0.8 0.9 Tr 0 N N N O N N N O 0.9 0.6 Tr 0 N N T r O N N N O N N N O

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

N N N N N N N N N N N N N N N N N N N N

N N N N N N N N N N N N N 1.9 N N N N N N

N N N N N N N N N N N N N 0.8 N N 0.9 N N N

N N N N N N N N N N N N N 0.7 N N N N N N

N N N N N N N N N N N N N

0.4 N N N N N N

N N 0 N N N N N N N N N N

0.2 N N N N N N

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z Herbs and spices 13-801 to 13-830 Inorganic constituents per 1 OOg P

No. Food 13-

mg Pg Na K Ca Ma P Fe Cu Zn S CI Mn Se I

807 802 803 804 805 806 807 808 809 870 81 7 872 873 874 875 876 877 878 879 820




dried

77 1040 660 16 1440 650 N N 690 9 300 250

23 530 830 7 550 390

17 1350 950 18 1120 130

160 1400 1770 83 4740 1350

1010 1920 280 63 1070 1040

5 230 85 26 500 1230

240 1100 730 20 540 98

210 4470 1250 35 1270 660

150 1380 970

34 3430 2i10

130 1 70

N 11

420 120

N 260 230 440 130 1 70 21 0 30 56

260 26

690 330 370

110 440 50 37

490 110 80

51 0 170 550 450 300 260 50 61

110 36

480 400 51 0

7. I 37.0 22.2 5.5

42.0 43.0 8.1

32.3

44.9 31.9 14.3 25.6

1.6 38.1b 5.6 1.9 8.0' 8.0d

69.0d

1 OO.oa

0.55 0.91 N N 1.37 0.42 N 1.06 1.30 1.37 0.44 0.43 0.74 N 0.46 0.49 0.1 0 1.24 0.97 1.29

1 .o 5.3 N (0.7) 5.8 3.7 N 5.2 2.6 5.7 8.8 2.7 2.9 0.4 2.0 2.2 0.2 2.9 4.7 4.2


N N N N N N N N N N N

1510 N N N N N N N N

1.7 2.3 N N 3.2 8.2 N 2.5 8.9 7.6 2.1 2.2 8.4 N 5.7 8.5 0.1 1.8 1.9 3.0

N N N N N N N N N N N N N Tr

(1 5) N N N N N


a Whole unground cardamoms contain 7mg Fe per 1OOg Ground leaves contain approximately 54mg Fe per 1 OOg

Whole unground cinnamon contains 4mg Fe per 1 OOg Ground seeds have been found to contain much higher amounts of iron

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Herbs and spices 13-80 1 to 13-820 Vitamins per 1OOg

Retinol Carotene Vitamin Vitamin Thiamin Ribo- Niacin Trypt Vitamin Vitamin Folate Panto- Biotin Vitamin No. Food D E flavin 60 66 612 t henate C 13- P9 PS P9 mg mg mg mg mg mg PS PS mg PS mg

807 802 803 804 805 806 807 808 809 870 87 7 872 873 874 875 876 87 7 878 879 820




dried

0 (325) 0 N 0 (4) 0 (3950) 0 (5630) 0 (3710) 0 N 0 (215) 0 Tr 0 (30) 0 N 0 (21000) 0 138 0 2300 0 (155) 0 (320) 0 610 0 7870 0 Tr 0 (760)

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

N 0.10 0.06 2.9 N N N N N N N N N Tr 0.04 0.3 N N N 0.08 0.31 1.1 N N N 0.15 0.32 6.9 3.7 N N 0.01 0.42 2.0 1.9 N N 0.15 0.25 0.7 N N N 0.38 0.38 3.6 N N N 0.20 0.18 1.1 N N N N N N N N N N N N N 1.23 N 0.35 0.79 7.9 2.6 N N 0.21 0.24 5.3 N N 1.60 0.10 0.18 0.7 0.7 0.20 N 0.08 0.14 1.3 N N N 0.11 0.27 1.5 N N N 0.07 0.12 0.7 0.4 0.18 N 1.25 1.50 10.7 3.5 N N 0.24 0.29 2.1 N N N 0.59 0.35 3.6 N N

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 N N 0 0 N 0 0 0 0 0 0 N 0 0

18 0 0 0

N N N N N N N N N N N N N

0.18 N N N N N N


0 0 0 26 0 0 3 0 0 0 0 0 0 45 0 0 63 0 0 0

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5 Herbs and spices continued Q>


Edible Total Carbo- Energy No. Food Description and main data sources proportion Water nitrogen Protein Fat hydrate value

13- 9 9 9 9 g kcal kJ

827 822 823 824 825 826 827 828 829 830 837 832 833 834 835 836 837 838 839 840

Curry leaves, fresh Curry powdea

mixed flavours Dill, fresh

dried Dill seeds Fennel seeds Fenugreek seeds Garam masala Garlic powder Ginger, fresh

dried, ground Liquorice powder Mace, ground Marjoram, dried Mint, fresh

dried Mustard powder Mustard seeds Nutmeg, ground

Refs. 3, 10 2 retail samples Homemade; ref. 8 LGC, 6 samples and literature sources Literature sources Ref. 6 Ref. 6 Literature sources Ref. 8 Ref. 6 and calculation from fresh Literature sources 3 samples and ref. 6 Ref. 2 Ref. 6 Ref. 6 Literature sources 10 samples and calculation from fresh 2 brands Ref. 6 Ref. 6

0.83 68.4 1.26 7.9 1.00 8.5 1.52 9.5 1.00 9.0 2.10 13.0 1.00 83.9 0.59 3.7 1.00 7.3 3.19 19.9 1.00 7.7 2.56 16.0 1.00 8.8 2.53 15.8 1.00 9.5 3.81 23.8 1-00 10.1 2.50 15.6 1.00 6.5 3.00 18.7 0.94 85.7 0.27 1.7

1.00 9.2 1.01 6.3 1.00 8.2 1.07 6.7 1.00 7.6 2.03 12.7 1.00 86.4 0.61 3.8 1.00 11.3 3.97 24.8 1.00 (8.0) 4.62 28.9 1.00 6.9 4.62 24.9 1.00 6.2 1.10 5.8

1.00 (9.4) 1.19 7.4

1.3 73.3 10.8 26.1 13.9 34.7 0.8 0.9 4.4 42.2

14.5 N 14.9 N 7.4 N

15.1 45.2 1.2 42.7 0.7 9.5 3.3 60.0 1.7 N

32.4 N 7.0 42.5 0.7 5.3 4.6 34.6

28.7 20.7 28.8 N 36.3 N

97 409 233 979 376 7325 25 107 253 7057

N N N N N N

379 7592 246 1045 49 207

258 1101 N N N N

277 7136 43 787 279 7780 452 1884

N N N N

a Composition will vary according to variety

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Herbs and spices continued 13-821 to 13-840 Carbohydrate fractions, g per 1OOg

No. Food 13-

Fibre fractions Dietarv fibre Non-cellulosic

Total Individual sugars Southgate Englyst poly saccharide Starch sugars GIUC Fruct Sucr Malt Lad method method Cellulose Soluble Insoluble Lignin

827 822 823 824 825 826 827 828 829 830 837 832 833 834 835 836 837 838 839 840

Curry leaves, fresh Curry powder





N N N N N N 0.1 0.8 4.6 37.6 N N N N N N N N

38.5 4.2 6.4 3.1

40.2 19.8 N N N N N N N N N N N N N N N N

N N N O O N N N O O N N N O O 0.3 0.2 0.3 0 0

14.1 9.4 14.1 0 0 N N N O O N N N O O N N N O O N N N O O 1.1 1.6 1.5 0 0 1.5 1.6 0 0 0 9.6 10.2 0 0 0 N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O


N 23.0 N 2.5

13.6 N N N N 9.9 N N N N N N N N N N

N 6.7 N 1.1 6.0 N N N N N N N N N N N N N N N

N N N 4.2 12.1 N N N N 1.1 0.3 0.3 6.0 1.6 1.6 N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N

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5 Herbs and spices continued 13421 to 13-840 Inorganic constituents per 1 OOg OD

No. Food 13-

mg CL9 Na K Ca Ma P Fe Cu Zn S CI Mn Se I

827 822 823 824 825 826 827 828 829 830 831 832 833 834 835 836 837 838 839 840






N N 820 450 1830 640 400 1880 460 26 750 340 210 3310 1780 20 1190 1520 88 1660 1200 43 650 130 97 1450 760 19 1360 65 1 1 330 17 34 910 97 N N 580 80 460 250 77 1520 1990 15 260 210 98 1700 1370 5 940 330 5 680 520 16 350 180

220 280 240 44 450 260 390 1 70 330 61 35 130

N 160 350

N N

260 300 1 80

57 270 330 85 540 280 51 0 340 390 220 27

1 40 270 110 31 0 75 490 180 840 21 0

5.1 58.3 32.3 3.2 48.8 16.3 1 2.3a 23.3b 32.6 3.9 0.6 46.8 49.8 13.9 82.7 9.5 N 9.5 18.5 3.0

0.21 1.04 N N 0.49 0.78 1.07 1.80 1.62 0.1 5 0.07 0.45 N 2.47 1.13 N N 0.20 0.41 1.03

N 4.1 3.7 1.8 3.3 4.5 3.7 6.9 3.8 2.6 0.4 4.7 N 2.3 3.6 N N (6.5) 4.7 2.2

81 86 N N N N N N N N N

150 N N N 84 550 1280

N N

200 470

N N N N N N N

190 N 40 N N N 34 220 62 N N

N 4.7 N N 3.9 1.8 6.5 1.1 6.0 1 .o N 28.0 N 2.3 5.4 1.4 9.2 1.7 1.8 2.9

N N N (2) N N N N N 5 N N N N N N N N N N


a Ground seeds contain approximately 137mg Fe per 1009 Ground seeds contain approximately 68mg Fe per 1009

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Herbs and spices continued 13-821 to 13-840 Vitamins per 1OOg

Retinol Carotene Vitamin Vitamin Thiamin Ribo- Niacin Trypt Vitamin Vitamin Folate Panto- Biotin Vitamin No. Food D E flavin 60 BS 812 thenate C 13- Pg Pg Pg mg mg mg mg mg mg Pg Pg mg PS "g

827 822 823 824 825 826 827 828 829 830 83 7 832 833 834 835 836 837 838 839 840






0 (6780)

0 (14420) 0 (6100) 0 (33260) 0 (32) 0 (81) 0 100 0 (340) 0 Tr 0 35

0 N 0 (480) 0 (4840) 0 (740) 0 (4830) 0 N 0 (37) 0 (60)

0 (100)

0 (220)

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

N N N 1.7 (9.27) N N N N 0.03 N N N N N 5.00 N N N N

0.08 0.21 2.3 2.1 N 0.25 0.28 3.5 N N 0.40 0.78 7.3 N N 0.18 0.58 2.1 N N 0.42 0.28 2.8 N 1.46 0.42 0.28 2.8 N N 0.41 0.35 10.3 N N 0.33 0.35 1.3 4.3 N 0.35 0.33 2.5 N N N 0.12 0.74 4.0 0.99 0.02 0.03 0.8 0.2 0.16 0.05 0.19 5.1 0.9 1.01 N N N N N 0.31 0.45 1.3 N N 0.29 0.32 4.1 N 0 0.12 0.33 1.1 N N N N N N N N N N 8.5 N 0.54 0.38 7.9 8.5 N 0.35 0.06 1.3 N N

0 0 0 0 0 0 0 0 0 0 0 0 0 0 N 0 0 0 0 0

94 0 0 36 0 0 0 71 0 0 N 0 0 0 0

110 N 0 0 0

N N N N N N N N N N

0.20 1.27

N N N N N N N N


8 0 0 86 0 0 0 Tr 0 0 4 0 0 0 0 31 Tr 0 0 0

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;3 Herbs and spices continued 0


~ ~~~~

Edible Total Carbo- Energy No. Food Description and main data sources proportion Water nitrogen Protein Fat hydrate value

13- 9 g g 9 g kcal kJ

84 7 842 843 844 845 846 847 848 849 850 857 852 853 854 855 856 857 858 859 860 867

Oregano, fresh dried, ground

Paprika Parsley, fresh

dried Pepper, black

cayenne, ground white

Poppy seeds Rosemary, fresh

dried Saffron Sage, fresh

dried, ground Tamarind leaves, fresh Tamarind pulp Tarragon, fresh

dried, ground Thyme, fresh

dried, ground Turmeric, ground

4 samples and calculation from dried Ref. 6 Ref. 6 IFR; tough stalks removed Ref. 6 Ref. 6 Literature sources Ref. 6 Literature sources LGC, 7 samples and calculation from dried Ref. 6 Ref. 6 LGC, 5 samples and calculation from dried Ref. 6 Ref. 3 Flesh only, no seeds or shell; literature sources LGC, 5 samples and calculation from dried Ref. 6 LGC, 4 samples and calculation from dried Ref. 6 Literature sources

1 .oo 1 .oo 1 .oo 0.80 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo 1 .oo

81.8 0.35 2.2 7.2 1.76 11.0 9.5 2.36 14.8

83.1 0.47 3.0 9.0 2.53 15.8

10.5 2.05 10.9 8.1 1.92 12.0

11.4 1.95 10.4 6.0 3.29 20.6

73.6 0.22 1.4 9.3 0.78 4.9

11.9 1.83 11.4 66.4 0.62 3.9 8.0 1.70 10.6

70.5 0.93 5.8 25.8 0.51 3.2 86.3 0.54 3.4 7.7 3.64 22.8

69.3 0.48 3.0 7.8 1.46 9.1 9.9 1.07 6.7

2.0 9.7 10.3 49.5 13.0 34.9 1.3 2.7 7.0 14.5 3.3 N

17.3 37.7 2.1 N

44.0 N 4.4 73.5

15.2 46.4 5.9 67.5 4.6 75.6

12.7 42.7 2.1 78.2 0.3 64.5 1.1 6.3 7.2 42.8 2.5 75.7 7.4 45.3 7.0 N

66 276 306 7280 289 7209 34 141

181 760 N N

378 7337 N N N N

99 476 337 7387 370 7298 779 502 375 7377 775 486 273 7762 49 206

295 7237 95 407

276 7756 N N

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Herbs and spices continued 13-841 to 13-861 Carbohydrate fractions, g per 1OOg

No. Food 73-

Fibre fractions Dietary fibre Non-cellulosic

Total individual sugars Southgate Englyst pol ysaccharide Starch sugars Gluc Fruct Sucr Malt Lact method method Cellulose Soluble Insoluble Lignin

84 7 842 843 844 845 846 847 848 849 850 857 852 853 854 855 856 857 858 859 860 867

2

2



dried Pepper, black







N N N 0.4 2.1

Tr N Tr N N N

N N N Tr N N N N N

(79.7)

N N N 2.3

12.4 N N N N N N

(42.4) N N N

(64.5) N N N N N

N N N O O N N N O O N N N O O 1.4 0.9 Tr 0 0 7.5 4.8 N 0 0 N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O N N N O O

N N N 8.2

44.7 N N N N N N N N N N N N N N N N

N N N 5.0

26.9 N N N N N N N N N N N N N N N N

N N N N N N 1.5 2.8 8.2 15.3 N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N

N N N N N N

0.7 0.3 3.8 1.6

N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N N

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iG Herbs and spices continued N

13-841 to 13-861 Inorganic constituents per 1 OOg

No. Food 13-

mg C1s Na K Ca Ma P Fe Cu Zn S CI Mn Se I

84 7 842 843 844 845 846 847 848 849 850 851 852 853 854 855 856 857 858 859 860 867



dried Pepper, black


POPPY seeds Rosemary, fresh

dried Saff ton Sage, fresh




3 15 34 33 180 44 30 5 21 15 50 150 4

1 1 N N 9 62 18 55 31

330 1670 2340 760 4090 1260 201 0 73 700 280 950 1720 390 1070

N 100 450 3020 270 81 0 291 0

31 0 1580 180 200 1080 430 150 270 1580 370 1280 110 600 1650 300 110 170 1140 630 1890 1 70

53 270 1 90 23 120 1 90 1 50 90 330 64 220

N 160 430 71 N 51 350 73 220 1 90

39 200 350 64 340 1 70 290 180 840 20 70 250 33 91 81 110 46 31 0 67 200 290

N 44.0 23.6 7.7 41.5 11.2 34.1 14.3 11.1 8.5 29.3 11.1 N 28.1 5.2 4.2 N 32.3 N

123.6 39.5

N 0.94 0.61 0.03 0.1 6 1.13 0.45 1.13 1.63 N 0.55 0.33 N 0.76 2.09 N N 0.68 N 0.86 1 .oo

0.9 4.4 4.1 0.7 3.8 1.4 2.0 1.1 8.5 0.9 3.2 N 1.7 4.7 N N 0.6 3.9 2.1 6.2 3.2

N N N N N 99 N 99 N N N N N N 63 N N N N N N

N I4 N

160 860 60 N 60 N N N N N N 94 N N N N N N

0.3 1.4 0.8 0.2 1.1 6.5 2.3 4.5 6.8 0.1 0.5 28.4 9.1 25.0 N N N 8.0 2.5 7.6 3.7

N N N

5 (1)

(3) (4) (3) N N N N N N N N N N N N N

N N N N N N N N N N N N N N N N N N N N N

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Herbs and spices continued 13841 to 13-861 Vitamins per 1009

Retinol Carotene Vitamin Vitamin Thiamin R ib- Niacin Trypt Vitamin Vitamin Folate Panto- Biotin Vitamin No. Food D E flavin 60 66 812 thenate C 73- pg pg pg mg mg mg mg mg mg P9 Pg mg c19 mg

847 842 843 844 845 846 847 848 849 850 857 852 853 854 855 856 857 858 859 860 867

A



dried Pepper, black







0 (810) 0 (4140) 0 36250 0 4040 0 (21750) 0 (115) 0 36810 0 Tr 0 Tr 0 (550) 0 (1880) 0 N 0 (1290) 0 (3540) 0 (250) 0 (60) 0 (375) 0 (2520) 0 (760) 0 (2280) 0 (15)

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

N 0.07 N N N N N N 6.2 N N 0.65 1.74 15.3 3.1 1.70 0.23 0.06 1.0 0.5 9.15 (0.33) 0.32 5.4 2.5 N 0.11 0.24 1.1 N N 0.33 0.92 8.7 2.6 N 0.02 0.13 0.2 N 2.72 0.85 0.17 1.0 N N 0.10 N N N N N N 1.0 N N N N N N N 0.11 N N N N N 0.34 5.7 N N 0.24 0.10 4.1 N N 0.29 0.15 1.4 N N 0.15 N N N N 0.25 1.34 8.9 N N 0.16 N N N N N 0.40 4.9 3.1 N 0.09 0.11 3.7 N

N N N 0.09 (0.38) N N N 0.44 N N N N N N N N N N N N

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

N 0 0

170 N 0 0 0 0 N 0 0 N 0 N N N 0 N 0 0

N N N

0.30 1.61

N N N N N N N N N N N N N N N N

N N N

0.4 2.1

N N N N N N N N N N N N N N N N

45 0 0

190 120 0 0 0 0 29 0 0 Tr 0 3 5 2 0 Tr 0 0

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http://dx.doi.org/10.1039/9781849732499-00111

vegetables, herbs and spices || herbs and spices

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