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

Nutrient data for 02018, Spices, fennel seed

Food Group: Spices and Herbs
Scientific Name:  Foeniculum vulgare
Carbohydrate Factor: 3.2   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
5.8g

tsp, whole
2g
Proximates
Water g 8.81 18 0.743 0.51 0.18
Energy kcal 345 -- -- 20 7
Energy kJ 1443 -- -- 84 29
Protein g 15.80 12 0.927 0.92 0.32
Total lipid (fat) g 14.87 20 1.041 0.86 0.30
Ash g 8.22 42 0.260 0.48 0.16
Carbohydrate, by difference g 52.29 -- -- 3.03 1.05
Fiber, total dietary g 39.8 -- -- 2.3 0.8
Minerals
Calcium, Ca mg 1196 6 74.827 69 24
Iron, Fe mg 18.54 36 0.791 1.08 0.37
Magnesium, Mg mg 385 4 71.913 22 8
Phosphorus, P mg 487 4 42.089 28 10
Potassium, K mg 1694 6 56.488 98 34
Sodium, Na mg 88 7 10.089 5 2
Zinc, Zn mg 3.70 3 0.794 0.21 0.07
Copper, Cu mg 1.067 -- -- 0.062 0.021
Manganese, Mn mg 6.533 -- -- 0.379 0.131
Vitamins
Vitamin C, total ascorbic acid mg 21.0 -- -- 1.2 0.4
Thiamin mg 0.408 1 -- 0.024 0.008
Riboflavin mg 0.353 1 -- 0.020 0.007
Niacin mg 6.050 1 -- 0.351 0.121
Vitamin B-6 1 mg 0.470 2 -- 0.027 0.009
Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamin A, RAE µg 7 1 -- 0 0
Retinol µg 0 -- -- 0 0
Vitamin A, IU IU 135 1 -- 8 3
Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamin D IU 0 -- -- 0 0
Lipids
Fatty acids, total saturated g 0.480 -- -- 0.028 0.010
16:0 g 0.480 1 -- 0.028 0.010
Fatty acids, total monounsaturated g 9.910 -- -- 0.575 0.198
18:1 undifferentiated g 9.910 1 -- 0.575 0.198
Fatty acids, total polyunsaturated g 1.690 -- -- 0.098 0.034
18:2 undifferentiated g 1.690 1 -- 0.098 0.034
Cholesterol mg 0 -- -- 0 0
Phytosterols mg 66 -- -- 4 1
Amino Acids
Tryptophan g 0.253 -- -- 0.015 0.005
Threonine g 0.602 -- -- 0.035 0.012
Isoleucine g 0.695 -- -- 0.040 0.014
Leucine g 0.996 -- -- 0.058 0.020
Lysine g 0.758 -- -- 0.044 0.015
Methionine g 0.301 -- -- 0.017 0.006
Cystine g 0.222 -- -- 0.013 0.004
Phenylalanine g 0.647 -- -- 0.038 0.013
Tyrosine g 0.410 -- -- 0.024 0.008
Valine g 0.915 -- -- 0.053 0.018
Arginine g 0.680 -- -- 0.039 0.014
Histidine g 0.331 -- -- 0.019 0.007
Alanine g 0.789 -- -- 0.046 0.016
Aspartic acid g 1.833 -- -- 0.106 0.037
Glutamic acid g 2.956 -- -- 0.171 0.059
Glycine g 1.107 -- -- 0.064 0.022
Proline g 0.900 -- -- 0.052 0.018
Serine g 0.900 -- -- 0.052 0.018
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)
  • B1262 FENNEL
  • 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