Nutrient content of spices and herbs

Abstract

Values for the nutrient content of spices and herbs culled from an extensive search of the literature and of unpublished sources are tabulated. Spices were generally high in ash and fiber. The protein content of many spices was comparable to that of whole grains and mature dry legumes. Average values for calcium, magnesium, iron, sodium, and potassium were higher in speces from leaves (herbs) than in those from other parts of plants. Spices from seeds were highest in phosphorus. A few spices--celery seed, cumin, coriander leaf, dill weed, cloves, and especially parsley flakes--were very high in sodium (3 to 9 mg. per 2 gm). Their use might be contra-indicated in therapeutic diets in which sodium is highly restricted.