Spices, Herbs, Flavorings and Food Colorings

 

This Table Reflects Amounts per Tablespoon

Name of Spice or Herb

Sucrose

Fructose

Glucose

Lactose

Maltose

Starch

Allspice, ground

<0.1 mg

<0.1 mg

<0.1 mg

0

0

1.0 g

Anise seeds

<0.1 mg

<0.1 mg

<0.1 mg

0

0

2.1 g

Asafoetida

Unknown

Unknown

Unknown

0

0

Unknown

Arrowroot2

T

0

0

0

0

5.29 g/Tab.  or 94 g/100g

Basil, dried

0 .4 mg

15.0 mg

 15.0 mg

0

0

<0.1 mg

Bay leaf

 <0.1 mg

<0.1 mg

<0.1 mg

0

0

0.98 mg

Bee balm

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Betel leaves

Unknown

Unknown

Unknown

0

0

<0.1 mg

Borage

0

0

0

0

0

<0.1 mg

Capers, canned

0

0

0

0

0

0.29 g

Caraway seed

 <0.1 mg

<0.1 mg

<0.1 mg

0

0

0.72 g

Cardamom, ground

 <0.1 mg

<0.1 mg

<0.1 mg

0

0

2.4 g

Celery seed

 <0.1 mg

<0.1 mg

<0.1 mg

0

0

1.74 g

Chervil, dried

0

0

0

0

0

Trace

Chicory, leaf, raw

0

0

0

0

0

0.2 g

Chicory, root

0.52 g

0

0

0

0

1.08 g

Chili powder

58.0 mg

335.0 mg

162.0 mg

0

0

0.46 g

Chinese 5 spice

Unknown

Unknown

Unknown

0

0

Unknown

Chives

 <0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

Chives, garlic

Trace

0.9 g

0.8 g

0

0

Trace

Cicely, sweet

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Cinnamon, ground
Vietnamese

1.6 mg

89.0 mg

79.0 mg

0

0

1.56 g

Cloves, ground

1.3 mg

70.0 mg

75.0 mg

0

0

1.7 g

Coriander leaf, dried (aka Chinese parsley or cilantro)

Trace

0.6 g

0.9 g

0

0

0.3 g

Coriander seed

0

0

0

0

0

0.26 g

Cream of Tarter9

0

0

0

0

0

4.34 g

Cumin seed (black cumin aka kalonji)

0.14 g

0

0

0

0

1.84 g

Curry powder

40.0 mg

52.0 mg

72.0 mg

0

0

1.32 g

Dill seed

0

0

0

0

0

2.04 g

Dill weed, fresh

0.3 g

0.2 g

0.3 g

0

0

Trace

Dill weed, dried

1.41 g

0.94 g

1.14 g

0

0

0.84 g

Epazote

0

0

0

0

0

0

Fennel  seed

0

0

0

0

0

0.72 g

Fenugreek seed

0

0

0

0

0

1.98 g

Garam masala

Unknown

Unknown

Unknown

0

0

Unknown

Garlic, powder

0.15 g

.16 g

.11 g

0

0

3.85 g

Garlic, raw

<0.1 g

<0.1 g

<0.1 g

0

0

1.98 g

Ginger, fresh

<0.1 g

.16 g

.15 g

0

0

.64 g

Ginger, powder, ground

10.0 mg

99.0 mg

62.0 mg

0

0

3.24 g

Horseradish

<0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

<0.1 mg

Lemon balm

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Lemon grass

0

0

0

0

0

1.75 g

Lemon verbena

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Licorice

Unknown

Unknown

Unknown

0

0

Unknown

Mace, ground

0

0

0

0

0

1.36 g

Marjoram, dried

0

0

0

0

0

0

Mustard seed, yellow

0.5 g

2.0 mg

307.0 mg

0

0

0

Nutmeg, ground2

2.0 g

0

0

0

0

0

Onion, powder

2.4 g

0

0

0

0

0.16 g

Oregano, dried

10.0 mg

12.0 mg

20.0 mg

0

0

0

Pandan leaves (Thailand)

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Paprika

55.0 mg

0.5 g

190 mg

0

0

0.18 g

Parsley, flat or curled, dried

63.0 mg

10.0 mg

51.0 mg

0

0

0.44 g

Pepper, black1

<0.1 mg

0

0

0

0

3.84 g

Pepper, red or cayenne

0.5 g

0

0

0

0

1.2 g

Pepper, white

0<0.1 mg

0

0

0

0

2.58 g

Peppermint, fresh

0

0

0

0

0

0.3 g

Poppy seed

225.0 mg

25.1 mg

30.0 mg

0

0

0

Poultry seasoning

0

0

0

0

0

0.54 g

Pumpkin pie spice

<0.1 mg

<0.1 mg

<0.1 mg

0

0

1.77 g

Rosemary, dried

0

0

0

0

0

0.4 g

Saffron

0

0

0

0

0

~19.1 g/100 g

Sage, ground

0

0

0

0

0

0

Salt 0 0 0 0 0 0

Sassafras

Unknown

Unknown

Unknown

Unknown

Unknown

Unknown

Savory, ground

0

0

0

0

0

0.46 g

Spearmint, fresh

0

0

0

0

0

0.17 g

Tamarind, raw

3.42 g

0

0

0

0

Trace

Tarragon, dried

0

0

0

0

0

0

Thyme, dried

0

0

0

0

0

0

Turmeric, ground

173.0 mg

33.0 mg

22.4 mg

0

0

0.8 g

Vanilla bean

0.3 g

0

0

0

0

0

Wasabi

0

0

0

0

0

0.96 g

See also: McCance and Widdowson's The Composition of Foods. (2013). 7th Edition. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

2. Holland, B., Unwin, I.D., and Buss, D.H.. (1988). Cereals and Cereal Products: Third Supplement to McCance and Widdowson's The Food Composition of Foods. The Royal Soiety of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

6. Holland, B., Unwin, I.D., and Buss, D.H.. (1991). Vegetables Herbs and Spices: Fifth Supplement to McCance and Widdowson's The Food Composition of Foods. The Royal Soiety of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

9. Chan, W., Brown, J., Buss, D. H. (1994). Miscellaneous Foods. Fourth supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

19. USDA National Nutrient Database for Standard Reference 26 Software v. 1.3. Report Run: 5 Nov 2013: 12:03pm.

© CSIDINFO.Com Parent Support Group (1994-2014)