Saffron

Saffron

Spices, saffron

15.5%
310 kcal

Energy

8.4%
5.9 g

Fat

7.9%
1.6 g

Saturates

6.2%
0.4 g

Salt

carbs
73%
fat
15%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 310 (1298 kJ)
16%
from Carbohydrate 261 (1095 kJ)
from Fat 53 (220 kJ)
from Protein 46 (191 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 65.4 g
23%
Dietary Fiber 3.9 g
13%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 5.9 g
8%
Saturated Fat 1.6 g
8%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 6.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,157.0 mg
Margaric Acid ~
Stearic Acid 247.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 3.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 390.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 6.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.1 g
Linoleic Acid 754.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,242.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 13.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 6.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 1,242.0 mg
Omega-6 Fatty Acids 754.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 11.4 g
23%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 11.9 g
Ash 5.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 530 IU
11%
Vitamin B1 (thiamine) 0.1 mg
8%
Vitamin B2 (riboflavin) 0.3 mg
16%
Vitamin B3 (niacin) 1.5 mg
7%
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) 1.0 mg
51%
Vitamin B9 (folate) 93 mcg
23%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 80.8 mg
135%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 111.0 mg
11%
Copper 0.3 mg
16%
Fluoride ~
Iron 11.1 mg
62%
Magnesium 264.0 mg
66%
Manganese 28.4 mg
1420%
Phosphorus 252.0 mg
25%
Potassium 1,724.0 mg
49%
Sodium 148.0 mg
6%
Zinc 1.1 mg
7%
Saffron

About Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Saffron crocus grows to 20-30 cm (8-12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. Read More

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Saffron crocus grows to 20-30 cm (8-12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.