Information on Nutritional Supplements
de fr en

Nutrition values of Spices, anise seed

according to USDA Food Composition Database Standard Reference 04.2018


Not the right food? Find other foods

The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
15.90
ggram
Fatty acids, total saturated
0.586
ggram
Fatty acids, total monounsaturated
9.780
ggram
Fatty acids, total polyunsaturated
3.150
ggram
Carbohydrates
50.02
ggram
Dietary fibertotal dietary fiber
14.6
ggram
Protein
17.60
ggram
Vitamin Ctotal ascorbic acid
21.0
mgmiligram
25%
CalciumCa
646
mgmiligram
65%
MagnesiumMg
170
mgmiligram
52%
SodiumNa
16
mgmiligram
1%

Calorie Distribution**

Calorie ratio: Spices, anise seed (chart, nutrition data)
%-Energy
Carbohydrates
50 g
145 kcal
40%
Protein
18 g
59 kcal
16%
Fat
16 g
133 kcal
36%
Alcohol
0 g
0 kcal
0%
Fiber
15 g
29 kcal
8%
Total energy calculated**
366 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
337
kcalkilocalorie
Energytotal energy
1411
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
50.02
ggram
Dietary fibertotal dietary fiber
14.6
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
15.90
ggram
Fatty acids, total saturated
0.586
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.000
ggram
12:0
0.000
ggram
14:0
0.000
ggram
16:0
0.000
ggram
18:0
0.000
ggram
Fatty acids, total monounsaturated
9.780
ggram
16:1 undifferentiated
0.000
ggram
18:1 undifferentiated
9.780
ggram
20:1
0.000
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
3.150
ggram
18:2 undifferentiated
3.150
ggram
18:3 undifferentiated
0.000
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
17.60
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
311
iuinternational units
Vitamin A
16
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.340
mgmiligram
30%
RiboflavinVitamin B-2
0.290
mgmiligram
23%
NiacinVitamin B-3
3.060
mgmiligram
Pantothenic acidVitamin B-5
0.797
mgmiligram
13%
Vitamin B-6
0.650
mgmiligram
50%
FolateIncludes folate from food plus folic acid
10
μgmicrogram
FolateIncludes folate from food plus folic acid
10
μg-dfemicrogram dietary folate equivalent
3%
Folate, food
10
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
21.0
mgmiligram
25%
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
646
mgmiligram
65%
MagnesiumMg
170
mgmiligram
52%
IronFe
36.96
mgmiligram
296%
SodiumNa
16
mgmiligram
1%
PhosphorusP
440
mgmiligram
63%
PotassiumK
1441
mgmiligram
36%
ZincZn
5.30
mgmiligram
62%
SeleniumSe
5.0
μgmicrogram
8%
CopperCu
0.910
mgmiligram
73%
ManganeseMn
2.300
mgmiligram
66%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
9.54
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
6.95
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 2.9 kcal/g, proteins 3.4 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.