National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Full Report (All Nutrients)

Nutrient data for 02002, Spices, anise seed

Food Group: Spices and Herbs
Scientific Name:  Pimpinella anisum
Carbohydrate Factor: 2.9   Fat Factor: 8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g
# of Data Points Std. Error
tbsp, whole
6.7g

tsp, whole
2.1g
Proximates
Water g 9.54 11 0.873 0.64 0.20
Energy kcal 337 -- -- 23 7
Energy kJ 1411 -- -- 95 30
Protein g 17.60 7 0.602 1.18 0.37
Total lipid (fat) g 15.90 10 2.317 1.07 0.33
Ash g 6.95 13 0.558 0.47 0.15
Carbohydrate, by difference g 50.02 -- -- 3.35 1.05
Fiber, total dietary g 14.6 -- -- 1.0 0.3
Minerals
Calcium, Ca mg 646 5 38.537 43 14
Iron, Fe mg 36.96 5 10.185 2.48 0.78
Magnesium, Mg mg 170 1 -- 11 4
Phosphorus, P mg 440 1 -- 29 9
Potassium, K mg 1441 5 61.754 97 30
Sodium, Na mg 16 6 4.929 1 0
Zinc, Zn mg 5.30 1 -- 0.36 0.11
Copper, Cu mg 0.910 -- -- 0.061 0.019
Manganese, Mn mg 2.300 -- -- 0.154 0.048
Selenium, Se µg 5.0 1 -- 0.3 0.1
Vitamins
Vitamin C, total ascorbic acid mg 21.0 -- -- 1.4 0.4
Thiamin mg 0.340 -- -- 0.023 0.007
Riboflavin mg 0.290 -- -- 0.019 0.006
Niacin mg 3.060 -- -- 0.205 0.064
Pantothenic acid mg 0.797 -- -- 0.053 0.017
Vitamin B-6 1 mg 0.650 2 -- 0.044 0.014
Folate, total µg 10 -- -- 1 0
Folic acid µg 0 -- -- 0 0
Folate, food µg 10 -- -- 1 0
Folate, DFE µg 10 -- -- 1 0
Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamin A, RAE µg 16 -- -- 1 0
Retinol µg 0 -- -- 0 0
Vitamin A, IU IU 311 -- -- 21 7
Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamin D IU 0 -- -- 0 0
Lipids
Fatty acids, total saturated g 0.586 -- -- 0.039 0.012
4:0 g 0.000 -- -- 0.000 0.000
6:0 g 0.000 -- -- 0.000 0.000
8:0 g 0.000 -- -- 0.000 0.000
10:0 g 0.000 -- -- 0.000 0.000
12:0 g 0.000 -- -- 0.000 0.000
14:0 g 0.000 -- -- 0.000 0.000
16:0 g 0.000 -- -- 0.000 0.000
18:0 g 0.000 -- -- 0.000 0.000
Fatty acids, total monounsaturated g 9.780 -- -- 0.655 0.205
16:1 undifferentiated g 0.000 -- -- 0.000 0.000
18:1 undifferentiated g 9.780 1 -- 0.655 0.205
20:1 g 0.000 -- -- 0.000 0.000
22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Fatty acids, total polyunsaturated g 3.150 -- -- 0.211 0.066
18:2 undifferentiated g 3.150 1 -- 0.211 0.066
18:3 undifferentiated g 0.000 -- -- 0.000 0.000
18:4 g 0.000 -- -- 0.000 0.000
20:4 undifferentiated g 0.000 -- -- 0.000 0.000
20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Cholesterol mg 0 -- -- 0 0
Other
Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Caffeine mg 0 -- -- 0 0
Theobromine mg 0 -- -- 0 0
Sources of Data
1S.W. Leonard, K. Hardin, J.E. Leklem Vitamin B-6 Content of Spices , 2001 Journal of Food Composition and Analysis 14   pp.163-167

LanguaL Code(s)
  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1296 ANISE
  • C0167 FRUIT
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0117 HEAT DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION