United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  02037, Spices, saffron
Food Group: Spices and Herbs
Scientific Name:  Crocus sativus
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp 0.7 g

tbsp 2.1 g
Proximates Water g 11.90 111 0.240 0.08 0.25
Proximates Energy kcal 310 -- -- 2 7
Proximates Energy kJ 1298 -- -- 9 27
Proximates Protein g 11.43 12 0.680 0.08 0.24
Proximates Total lipid (fat) g 5.85 17 0.730 0.04 0.12
Proximates Ash g 5.45 103 0.080 0.04 0.11
Proximates Carbohydrate, by difference g 65.37 -- -- 0.46 1.37
Proximates Fiber, total dietary g 3.9 -- -- 0.0 0.1
Minerals Calcium, Ca mg 111 1 -- 1 2
Minerals Iron, Fe mg 11.10 1 -- 0.08 0.23
Minerals Magnesium, Mg mg 264 -- -- 2 6
Minerals Phosphorus, P mg 252 1 -- 2 5
Minerals Potassium, K mg 1724 3 251.000 12 36
Minerals Sodium, Na mg 148 2 -- 1 3
Minerals Zinc, Zn mg 1.09 -- -- 0.01 0.02
Minerals Copper, Cu mg 0.328 -- -- 0.002 0.007
Minerals Manganese, Mn mg 28.408 -- -- 0.199 0.597
Minerals Selenium, Se µg 5.6 -- -- 0.0 0.1
Vitamins Vitamin C, total ascorbic acid mg 80.8 -- -- 0.6 1.7
Vitamins Thiamin mg 0.115 -- -- 0.001 0.002
Vitamins Riboflavin mg 0.267 -- -- 0.002 0.006
Vitamins Niacin mg 1.460 -- -- 0.010 0.031
Vitamins Vitamin B-6 1 mg 1.010 2 -- 0.007 0.021
Vitamins Folate, total µg 93 -- -- 1 2
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 93 -- -- 1 2
Vitamins Folate, DFE µg 93 -- -- 1 2
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 27 -- -- 0 1
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 530 -- -- 4 11
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Lipids Fatty acids, total saturated g 1.586 -- -- 0.011 0.033
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.006 -- -- 0.000 0.000
Lipids 16:0 g 1.157 -- -- 0.008 0.024
Lipids 18:0 g 0.247 -- -- 0.002 0.005
Lipids Fatty acids, total monounsaturated g 0.429 -- -- 0.003 0.009
Lipids 16:1 undifferentiated g 0.003 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.390 -- -- 0.003 0.008
Lipids 20:1 g 0.006 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 2.067 -- -- 0.014 0.043
Lipids 18:2 undifferentiated g 0.754 -- -- 0.005 0.016
Lipids 18:3 undifferentiated g 1.242 -- -- 0.009 0.026
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.013 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.006 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavonols Kaempferol 2 mg 205.5 12 49.23 1.4 4.3

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
2Carmona, M., S�nchez, A. M., Ferreres, F., Zalacain, A., Tomas-Barber�n, F. A., and Alonso, G. L. Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. , 2007 Food Chemistry 100   pp.445-450
Langual Code(s)

  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1459 SAFFRON
  • C0277 STIGMA
  • E0151 SOLID
  • 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