United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  02006, Spices, cardamom
Food Group: Spices and Herbs
Scientific Name:  Elettaria cardamomum
Carbohydrate Factor: 3.2   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp, ground 2 g

tbsp, ground 5.8 g
Proximates Water g 8.28 96 0.180 0.17 0.48
Proximates Energy kcal 311 -- -- 6 18
Proximates Energy kJ 1303 -- -- 26 76
Proximates Protein g 10.76 28 0.360 0.22 0.62
Proximates Total lipid (fat) g 6.70 40 0.420 0.13 0.39
Proximates Ash g 5.78 99 0.210 0.12 0.34
Proximates Carbohydrate, by difference g 68.47 -- -- 1.37 3.97
Proximates Fiber, total dietary g 28.0 -- -- 0.6 1.6
Minerals Calcium, Ca mg 383 7 78.000 8 22
Minerals Iron, Fe mg 13.97 7 3.100 0.28 0.81
Minerals Magnesium, Mg mg 229 5 56.000 5 13
Minerals Phosphorus, P mg 178 6 17.000 4 10
Minerals Potassium, K mg 1119 21 198.000 22 65
Minerals Sodium, Na mg 18 3 3.000 0 1
Minerals Zinc, Zn mg 7.47 3 0.860 0.15 0.43
Minerals Copper, Cu mg 0.383 -- -- 0.008 0.022
Minerals Manganese, Mn mg 28.000 -- -- 0.560 1.624
Vitamins Vitamin C, total ascorbic acid mg 21.0 -- -- 0.4 1.2
Vitamins Thiamin mg 0.198 2 -- 0.004 0.011
Vitamins Riboflavin mg 0.182 5 0.019 0.004 0.011
Vitamins Niacin mg 1.102 5 0.318 0.022 0.064
Vitamins Vitamin B-6 1 mg 0.230 2 -- 0.005 0.013
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 0 1 -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 0 1 -- 0 0
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 0.680 -- -- 0.014 0.039
Lipids 10:0 g 0.000 1 -- 0.000 0.000
Lipids 12:0 g 0.000 1 -- 0.000 0.000
Lipids 14:0 g 0.030 1 -- 0.001 0.002
Lipids 16:0 g 0.570 1 -- 0.011 0.033
Lipids 18:0 g 0.060 1 -- 0.001 0.003
Lipids Fatty acids, total monounsaturated g 0.870 -- -- 0.017 0.050
Lipids 16:1 undifferentiated g 0.020 1 -- 0.000 0.001
Lipids 18:1 undifferentiated g 0.850 1 -- 0.017 0.049
Lipids Fatty acids, total polyunsaturated g 0.430 -- -- 0.009 0.025
Lipids 18:2 undifferentiated g 0.310 1 -- 0.006 0.018
Lipids 18:3 undifferentiated g 0.120 1 -- 0.002 0.007
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 46 -- -- 1 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
Langual Code(s)

  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1665 CARDAMOM
  • C0167 FRUIT
  • 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