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Nutrient content of spices and herbs
Journal of the American Dietetic Association
|February 1, 1978
Summary
Spices and herbs are rich in nutrients like fiber and protein. Some herbs contain higher mineral levels, but certain spices are high in sodium and may not suit restricted diets.
Area of Science:
- Nutritional Science
- Food Science
Background:
- Spices and herbs are widely used globally in culinary applications.
- Understanding their nutritional profiles is crucial for dietary guidance.
Purpose of the Study:
- To compile and present comprehensive nutrient data for various spices and herbs.
- To identify key nutritional components and potential health implications.
Main Methods:
- Extensive literature review and compilation of unpublished data.
- Tabulation of nutrient values for a wide range of spices and herbs.
Main Results:
- Spices generally exhibit high ash and fiber content.
- Protein levels in many spices rival those of whole grains and legumes.
- Leaf-derived spices (herbs) showed higher average calcium, magnesium, iron, sodium, and potassium.
- Seed-derived spices were notably high in phosphorus.
- Specific spices (celery seed, cumin, coriander leaf, dill weed, cloves, parsley flakes) were found to be very high in sodium.
Conclusions:
- Spices and herbs offer significant nutritional value, including protein and minerals.
- The high sodium content in certain spices necessitates caution for individuals on low-sodium therapeutic diets.
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