United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  02025, Spices, nutmeg, ground
Food Group: Spices and Herbs
Scientific Name:  Myristica fragrans
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 5.3  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp 2.2 g

tbsp 7 g
Proximates Water g 6.23 78 0.360 0.14 0.44
Proximates Energy kcal 525 -- -- 12 37
Proximates Energy kJ 2196 -- -- 48 154
Proximates Protein g 5.84 20 0.110 0.13 0.41
Proximates Total lipid (fat) g 36.31 76 0.470 0.80 2.54
Proximates Ash g 2.34 119 0.060 0.05 0.16
Proximates Carbohydrate, by difference g 49.29 -- -- 1.08 3.45
Proximates Fiber, total dietary g 20.8 2 -- 0.5 1.5
Proximates Sugars, total g 2.99 -- -- 0.07 0.21
Minerals Calcium, Ca mg 184 5 22.000 4 13
Minerals Iron, Fe mg 3.04 5 0.530 0.07 0.21
Minerals Magnesium, Mg mg 183 3 24.000 4 13
Minerals Phosphorus, P mg 213 4 9.000 5 15
Minerals Potassium, K mg 350 5 74.000 8 24
Minerals Sodium, Na mg 16 5 2.000 0 1
Minerals Zinc, Zn mg 2.15 4 0.350 0.05 0.15
Minerals Copper, Cu mg 1.027 -- -- 0.023 0.072
Minerals Manganese, Mn mg 2.900 -- -- 0.064 0.203
Minerals Selenium, Se µg 1.6 4 0.100 0.0 0.1
Vitamins Vitamin C, total ascorbic acid mg 3.0 -- -- 0.1 0.2
Vitamins Thiamin mg 0.346 2 -- 0.008 0.024
Vitamins Riboflavin mg 0.057 5 0.049 0.001 0.004
Vitamins Niacin mg 1.299 5 0.143 0.029 0.091
Vitamins Vitamin B-6 2 mg 0.160 2 -- 0.004 0.011
Vitamins Folate, total µg 76 -- -- 2 5
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 76 -- -- 2 5
Vitamins Folate, DFE µg 76 -- -- 2 5
Vitamins Choline, total mg 8.8 -- -- 0.2 0.6
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 5 -- -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 28 -- -- 1 2
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 66 -- -- 1 5
Vitamins Vitamin A, IU IU 102 1 -- 2 7
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) 1 mg 0.00 1 -- 0.00 0.00
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Tocopherol, beta 1 mg 0.00 1 -- 0.00 0.00
Vitamins Tocopherol, gamma 1 mg 0.53 1 -- 0.01 0.04
Vitamins Tocopherol, delta 1 mg 0.00 1 -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 -- -- 0.0 0.0
Lipids Fatty acids, total saturated g 25.940 -- -- 0.571 1.816
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 0.370 3 0.210 0.008 0.026
Lipids 14:0 g 22.830 3 1.861 0.502 1.598
Lipids 16:0 g 2.260 3 1.640 0.050 0.158
Lipids 18:0 g 0.170 3 0.140 0.004 0.012
Lipids Fatty acids, total monounsaturated g 3.220 -- -- 0.071 0.225
Lipids 16:1 undifferentiated g 1.400 1 -- 0.031 0.098
Lipids 18:1 undifferentiated g 1.590 3 0.528 0.035 0.111
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.350 -- -- 0.008 0.024
Lipids 18:2 undifferentiated g 0.350 2 -- 0.008 0.024
Lipids 18:3 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 62 -- -- 1 4
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0

Sources of Data

1H. Fukuba, T. Murota Determination of tocopherols in foodstuffs, especially nuts and spices, by high-performance liquid chromotography , 1985 Journal of Micronutrient Analysis 1   pp.93-105
2S.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)
  • B1214 NUTMEG
  • C0132 SEED, SKIN REMOVED, GERM PRESENT
  • E0106 FINELY GROUND
  • 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