Nutrition Facts

Spices, tarragon, dried

Nutrient values per 100g

Food group: Spices and Herbs

Nutrient Nutrient Value Unit
Protein
22.77
g
Total lipid (fat)
7.24
g
Carbohydrate, by difference
50.22
g
Ash
12.03
g
Energy
295
kcal
Alcohol, ethyl
0
g
Water
7.74
g
Caffeine
0
mg
Theobromine
0
mg
Energy
1236
kJ
Fiber, total dietary
7.4
g
Calcium, Ca
1139
mg
Iron, Fe
32.3
mg
Magnesium, Mg
347
mg
Phosphorus, P
313
mg
Potassium, K
3020
mg
Sodium, Na
62
mg
Zinc, Zn
3.9
mg
Copper, Cu
0.68
mg
Manganese, Mn
7.97
mg
Selenium, Se
4.4
mcg
Vitamin A, IU
4200
IU
Retinol
0
mcg
Vitamin A, RAE
210
mcg_RAE
Vitamin D
0
IU
Vitamin D (D2 + D3)
0
mcg
Vitamin C, total ascorbic acid
50
mg
Thiamin
0.25
mg
Riboflavin
1.34
mg
Niacin
8.95
mg
Vitamin B-6
2.41
mg
Folate, total
274
mcg
Vitamin B-12
0
mcg
Folic acid
0
mcg
Folate, food
274
mcg
Folate, DFE
274
mcg_DFE
Cholesterol
0
mg
Fatty acids, total saturated
1.88
g
4:0
0
g
6:0
0
g
8:0
0
g
10:0
0.03
g
12:0
0.01
g
14:0
0.12
g
16:0
1.2
g
18:0
0.41
g
18:1 undifferentiated
0.36
g
18:2 undifferentiated
0.74
g
18:3 undifferentiated
2.96
g
20:4 undifferentiated
0
g
22:6 n-3 (DHA)
0
g
16:1 undifferentiated
0.11
g
18:4
0
g
20:1
0
g
20:5 n-3 (EPA)
0
g
22:1 undifferentiated
0
g
22:5 n-3 (DPA)
0
g
Phytosterols
81
mg
Fatty acids, total monounsaturated
0.47
g
Fatty acids, total polyunsaturated
3.7
g

Books on Amazon

« Spices, savory, ground

Spices, thyme, dried »

Source

U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory (http://www.ars.usda.gov/ba/bhnrc/ndl)

Interesting Links

Search

Custom Search