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Nutrition - Facts for Spices, poppy seed
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Spices, poppy seed.
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Spices, poppy seed

Calories 525 Calories from Fat 364
(69%)
 [1]
% Total Quantity
Total Fat 42g 42%
Saturated Fat 5g 5%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 26mg 0.03%
Potassium 719mg 0.72%
Total Carbohydrate 28g 28%
Protein 18g 18%


NutrientQuantityUnits
Alanine 0.84 g
Alcohol, ethyl 0.00 g
Arginine 1.94 g
Ash 6.37 g
Aspartic acid 2.37 g
Betaine 0.90 mg
Caffeine 0.00 mg
Calcium, Ca 1438.00 mg
Carbohydrate, by difference 28.13 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 8.80 mg
Copper, Cu 1.63 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.30 g
Dihydrophylloquinone 0.00 mcg
Energy 525.00 kcal
Energy 2196.00 kJ
Fatty acids, total monounsaturated 5.98 g
Fatty acids, total polyunsaturated 28.57 g
Fatty acids, total saturated 4.52 g
Fatty acids, total trans 0.00 g
Fatty acids, total trans-monoenoic 0.00 g
Fiber, total dietary 19.50 g
Folate, DFE 82.00 mcg_DFE
Folate, food 82.00 mcg
Folate, total 82.00 mcg
Folic acid 0.00 mcg
Fructose 0.29 g
Galactose 0.00 g
Glucose (dextrose) 0.37 g
Glutamic acid 4.30 g
Glycine 0.95 g
Histidine 0.47 g
Hydroxyproline 0.00 g
Iron, Fe 9.76 mg
Isoleucine 0.82 g
Lactose 0.00 g
Leucine 1.32 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.95 g
Magnesium, Mg 347.00 mg
Maltose 0.00 g
Manganese, Mn 6.71 mg
Methionine 0.50 g
Niacin 0.90 mg
Pantothenic acid 0.32 mg
Phenylalanine 0.76 g
Phosphorus, P 870.00 mg
Phytosterols 89.00 mg
Potassium, K 719.00 mg
Proline 2.75 g
Protein 17.99 g
Retinol 0.00 mcg
Riboflavin 0.10 mg
Selenium, Se 13.50 mcg
Serine 0.95 g
Sodium, Na 26.00 mg
Sucrose 2.33 g
Sugars, total 2.99 g
Theobromine 0.00 mg
Thiamin 0.85 mg
Threonine 0.69 g
Tocopherol, beta 8.30 mg
Tocopherol, delta 0.23 mg
Tocopherol, gamma 8.82 mg
Total lipid (fat) 41.56 g
Tryptophan 0.18 g
Tyrosine 0.73 g
Valine 1.09 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.25 mg
Vitamin C, total ascorbic acid 1.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.77 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 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 5.95 g
Zinc, Zn 7.90 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. 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
  3. M. Soylak, M. Tuzen, I. Narin, H. Sari. "Comparison of microwave, dry and wet digestion procedures for the determination of trace metal contents in spice samples produced in Turkey". 2004 Journal of Food and Drug Analysis 12 3 Pg. 254 - 258
  4. M. Ozcan. "Determination of the mineral compositions of some selected oil-bearing seeds & kernels using Inductively Coupled Plasma Atomic Emmission Spectrometry (ICP-AES)". 2006 Grasas y Aceites 57 2
  5. M. Ozcan, C. Atalay. "Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties". 2006 Grasas Y Aceites 57 2 Pg. 169 - 174
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  7. Dawn Food Products. "Dawn Food Products, Fiber Analysis". 1990
  8. McCormick & Company, Inc.. "Nutrient Analysis Reports for McCormick Spices and Herbs". 1993 MD

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