United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02037, Spices, saffron
heading Nutrient Unit
Value per 100 g

tsp 0.7g

tbsp 2.1g
Proximates Water g 11.90 0.08 0.25
Proximates Energy kcal 310 2 7
Proximates Protein g 11.43 0.08 0.24
Proximates Total lipid (fat) g 5.85 0.04 0.12
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 2
Minerals Iron, Fe mg 11.10 0.08 0.23
Minerals Magnesium, Mg mg 264 2 6
Minerals Phosphorus, P mg 252 2 5
Minerals Potassium, K mg 1724 12 36
Minerals Sodium, Na mg 148 1 3
Minerals Zinc, Zn mg 1.09 0.01 0.02
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 mg 1.010 0.007 0.021
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 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 Fatty acids, total monounsaturated g 0.429 0.003 0.009
Lipids Fatty acids, total polyunsaturated g 2.067 0.014 0.043
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0