United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  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  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp, whole 2 g

tbsp, whole 5.8 g
Proximates Water g 8.81 18 0.740 0.18 0.51
Proximates Energy kcal 345 -- -- 7 20
Proximates Energy kJ 1443 -- -- 29 84
Proximates Protein g 15.80 12 0.920 0.32 0.92
Proximates Total lipid (fat) g 14.87 20 1.040 0.30 0.86
Proximates Ash g 8.22 42 0.260 0.16 0.48
Proximates Carbohydrate, by difference g 52.29 -- -- 1.05 3.03
Proximates Fiber, total dietary g 39.8 -- -- 0.8 2.3
Minerals Calcium, Ca mg 1196 6 74.000 24 69
Minerals Iron, Fe mg 18.54 36 0.790 0.37 1.08
Minerals Magnesium, Mg mg 385 4 71.000 8 22
Minerals Phosphorus, P mg 487 4 42.000 10 28
Minerals Potassium, K mg 1694 6 56.000 34 98
Minerals Sodium, Na mg 88 7 10.000 2 5
Minerals Zinc, Zn mg 3.70 3 0.790 0.07 0.21
Minerals Copper, Cu mg 1.067 -- -- 0.021 0.062
Minerals Manganese, Mn mg 6.533 -- -- 0.131 0.379
Vitamins Vitamin C, total ascorbic acid mg 21.0 -- -- 0.4 1.2
Vitamins Thiamin mg 0.408 1 -- 0.008 0.024
Vitamins Riboflavin mg 0.353 1 -- 0.007 0.020
Vitamins Niacin mg 6.050 1 -- 0.121 0.351
Vitamins Vitamin B-6 1 mg 0.470 2 -- 0.009 0.027
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 7 1 -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 135 1 -- 3 8
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 0.480 -- -- 0.010 0.028
Lipids 16:0 g 0.480 1 -- 0.010 0.028
Lipids Fatty acids, total monounsaturated g 9.910 -- -- 0.198 0.575
Lipids 18:1 undifferentiated g 9.910 1 -- 0.198 0.575
Lipids Fatty acids, total polyunsaturated g 1.690 -- -- 0.034 0.098
Lipids 18:2 undifferentiated g 1.690 1 -- 0.034 0.098
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 66 -- -- 1 4
Amino Acids Tryptophan g 0.253 -- -- 0.005 0.015
Amino Acids Threonine g 0.602 -- -- 0.012 0.035
Amino Acids Isoleucine g 0.695 -- -- 0.014 0.040
Amino Acids Leucine g 0.996 -- -- 0.020 0.058
Amino Acids Lysine g 0.758 -- -- 0.015 0.044
Amino Acids Methionine g 0.301 -- -- 0.006 0.017
Amino Acids Cystine g 0.222 -- -- 0.004 0.013
Amino Acids Phenylalanine g 0.647 -- -- 0.013 0.038
Amino Acids Tyrosine g 0.410 -- -- 0.008 0.024
Amino Acids Valine g 0.915 -- -- 0.018 0.053
Amino Acids Arginine g 0.680 -- -- 0.014 0.039
Amino Acids Histidine g 0.331 -- -- 0.007 0.019
Amino Acids Alanine g 0.789 -- -- 0.016 0.046
Amino Acids Aspartic acid g 1.833 -- -- 0.037 0.106
Amino Acids Glutamic acid g 2.956 -- -- 0.059 0.171
Amino Acids Glycine g 1.107 -- -- 0.022 0.064
Amino Acids Proline g 0.900 -- -- 0.018 0.052
Amino Acids Serine g 0.900 -- -- 0.018 0.052

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