United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02034, Spices, poultry seasoning
heading Nutrient Unit
Value per 100 g

tsp 1.5g

tbsp 4.4g
Proximates Water g 9.31 0.14 0.41
Proximates Energy kcal 307 5 14
Proximates Protein g 9.59 0.14 0.42
Proximates Total lipid (fat) a g 7.53 0.11 0.33
Proximates Carbohydrate, by difference g 65.59 0.98 2.89
Proximates Fiber, total dietary g 11.3 0.2 0.5
Proximates Sugars, total g 1.80 0.03 0.08
Minerals Calcium, Ca mg 996 15 44
Minerals Iron, Fe mg 35.30 0.53 1.55
Minerals Magnesium, Mg mg 224 3 10
Minerals Phosphorus, P mg 171 3 8
Minerals Potassium, K mg 684 10 30
Minerals Sodium, Na mg 27 0 1
Minerals Zinc, Zn mg 3.14 0.05 0.14
Vitamins Vitamin C, total ascorbic acid mg 12.0 0.2 0.5
Vitamins Thiamin mg 0.264 0.004 0.012
Vitamins Riboflavin mg 0.191 0.003 0.008
Vitamins Niacin mg 2.970 0.045 0.131
Vitamins Vitamin B-6 mg 1.320 0.020 0.058
Vitamins Folate, DFE µg 138 2 6
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 132 2 6
Vitamins Vitamin A, IU IU 2632 39 116
Vitamins Vitamin E (alpha-tocopherol) mg 1.32 0.02 0.06
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 805.4 12.1 35.4
Lipids Fatty acids, total saturated g 3.290 0.049 0.145
Lipids Fatty acids, total monounsaturated g 1.206 0.018 0.053
Lipids Fatty acids, total polyunsaturated g 1.936 0.029 0.085
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0

Footnotes

a  Total proximates do not equal 100% because piperine was subtracted from lipid value.