United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02039, Spices, savory, ground
heading Nutrient Unit
Value per 100 g

tsp 1.4g

tbsp 4.4g
Proximates Water g 9.00 0.13 0.40
Proximates Energy kcal 272 4 12
Proximates Protein g 6.73 0.09 0.30
Proximates Total lipid (fat) g 5.91 0.08 0.26
Proximates Carbohydrate, by difference g 68.73 0.96 3.02
Proximates Fiber, total dietary g 45.7 0.6 2.0
Minerals Calcium, Ca mg 2132 30 94
Minerals Iron, Fe mg 37.88 0.53 1.67
Minerals Magnesium, Mg mg 377 5 17
Minerals Phosphorus, P mg 140 2 6
Minerals Potassium, K mg 1051 15 46
Minerals Sodium, Na mg 24 0 1
Minerals Zinc, Zn mg 4.30 0.06 0.19
Vitamins Vitamin C, total ascorbic acid mg 50.0 0.7 2.2
Vitamins Thiamin mg 0.366 0.005 0.016
Vitamins Niacin mg 4.080 0.057 0.180
Vitamins Vitamin B-6 mg 1.810 0.025 0.080
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 257 4 11
Vitamins Vitamin A, IU IU 5130 72 226
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 3.260 0.046 0.143
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0