Saffron
Herbs & spices
- 310kcal
- 11.4 gprotein
- 3.9 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 11.4 g
- Fat 5.9 g
- Carbohydrate 65.4 g
- Water and other 17.3 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium148 mg · 6% · #52 of 258
- Potassium1,724 mg · 37% · #13 of 256
- Calcium111 mg · 9% · #63 of 258
- Iron11.1 mg · 62% · #26 of 259
- Magnesium264 mg · 63% · #13 of 256
- Zinc1.1 mg · 10% · #97 of 256
- Vitamin C80.8 mg · 90% · #11 of 239
- Folate93 µg · 23% · #40 of 237
- Vitamin A27 µg · 3% · #81 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 600sIn seventh-century Crete, saffron was used to season a pasta-like dish.Greece
- 1730By 1730, the Pennsylvania Dutch were growing saffron across eastern Pennsylvania.United States of America
Used in GlobeCooks dishes from: Asia (2), Europe (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More herbs & spices
Nutrients: USDA FoodData Central (food 170934), public domain. Identity: Wikidata Q25434. Compiled by GlobeCooks.