Spices, cloves, ground
Calories 323Calories from Fat 176 [1]
Total Carbohydrate 61g61%
Nutrient Quantity Units Alcohol, ethyl 0.00 g Ash 5.88 g Betaine 1.40 mg Caffeine 0.00 mg Calcium, Ca 646.00 mg Carbohydrate, by difference 61.21 g Carotene, alpha 0.00 mcg Carotene, beta 84.00 mcg Cholesterol 0.00 mg Choline, total 37.40 mg Copper, Cu 0.35 mg Cryptoxanthin, beta 468.00 mcg Dihydrophylloquinone 0.00 mcg Energy 323.00 kcal Energy 1350.00 kJ Fatty acids, total monounsaturated 1.47 g Fatty acids, total polyunsaturated 7.09 g Fatty acids, total saturated 5.44 g Fiber, total dietary 34.20 g Folate, DFE 93.00 mcg_DFE Folate, food 93.00 mcg Folate, total 93.00 mcg Folic acid 0.00 mcg Fructose 1.07 g Galactose 0.15 g Glucose (dextrose) 1.14 g Iron, Fe 8.68 mg Lactose 0.00 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Magnesium, Mg 264.00 mg Maltose 0.00 g Manganese, Mn 30.03 mg Niacin 1.46 mg Phosphorus, P 105.00 mg Phytosterols 256.00 mg Potassium, K 1102.00 mg Protein 5.98 g Retinol 0.00 mcg Riboflavin 0.27 mg Selenium, Se 5.90 mcg Sodium, Na 243.00 mg Sucrose 0.02 g Sugars, total 2.38 g Theobromine 0.00 mg Thiamin 0.12 mg Total lipid (fat) 20.07 g Vitamin A, IU 530.00 IU Vitamin A, RAE 27.00 mcg_RAE Vitamin B-12 0.00 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.59 mg Vitamin C, total ascorbic acid 80.80 mg Vitamin D 0.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin E (alpha-tocopherol) 8.52 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 141.80 mcg Vitamin P (proanthocyanidin 4-6mers) 0.00 mg Vitamin P (proanthocyanidin 7-10mers) 0.00 mg Vitamin P (proanthocyanidin dimers) 0.00 mg Vitamin P (proanthocyanidin monomers) 0.00 mg Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg Vitamin P (proanthocyanidin trimers) 0.00 mg Water 6.86 g Zinc, Zn 1.09 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. S.W. Leonard, K. Hardin, J.E. Leklem. "Vitamin B-6 Content of Spices". 2001 Journal of Food Composition and Analysis 14 Pg. 163 - 167 H. Fukuba, T. Murota. "Determination of tocopherols in foodstuffs, especially nuts and spices, by high-performance liquid chromotography". 1985 Journal of Micronutrient Analysis 1 Pg. 93 - 105 Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002
