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Salt and spices Calories
Salt and spices
CALORIES
GI
POTASSIUM
FIBER
Salt and spices Nutrition Facts
Selected: 100 g
180
KCAL / 100G
Carbs
35g
· 72%
Protein
8g
· 16%
Fat
2.5g
· 12%
Fiber
22g
Salt and spices Vitamins & Minerals
Vitamins
Vitamin K
80µg · 67% DV
Vitamin E
7mg · 47% DV
B6
0.7mg · 41% DV
B2
0.35mg · 27% DV
Minerals
Sodium
22000mg · 957% DV
Manganese
7mg · 304% DV
Iron
25mg · 139% DV
Copper
1mg · 111% DV
Salt and spices Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Salt and spices Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Salt and spices Contain Allergens?
No known major allergens
Which Diets Is Salt and spices Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Salt and spices Fat Profile
SATURATED
0.7g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Salt and spices
Salt and spices — Frequently Asked Questions
When should salt and spices be added during cooking?
Salt can usually be added during the cooking of long-simmered dishes such as beans and meat, while delicate herbs and aromatic spices are often best added near the end. Briefly warming ground spices in oil can bring out their aroma.
Why do spices sometimes taste bitter or burnt?
Ground spices can burn quickly over high heat and develop bitterness. Use moderate heat, bloom them briefly in fat, then add liquid or other ingredients before they scorch.
Does salt really make spices taste stronger?
In an appropriate amount, salt can make both spices and the food's natural flavours taste more noticeable. Too much salt can overpower subtle seasoning and make a dish taste one-dimensional.
How long do spices stay fresh after opening?
Ground spices usually provide their best flavour for roughly 6 to 12 months after opening, while whole spices generally last longer. A faded colour or weak aroma usually means reduced flavour rather than that the spice is unsafe.
Should spices be stored in the refrigerator?
Most dried spices do not need refrigeration, which can introduce moisture and expose them to odours. Keep them tightly sealed in a cool, dark cupboard away from the stove.
Can salt and spice blends be frozen?
Freezing dry salt and spice blends is usually unnecessary. They keep well at room temperature when sealed and kept dry, although blends containing fresh herbs or garlic can be frozen.
How can you use less salt without making food bland?
Build flavour with lemon, vinegar, garlic, onion, fresh herbs, and spices such as cumin, black pepper, or smoked paprika. Adding a small amount of salt near the end of cooking can make a lower-salt dish taste more seasoned.
Which spices pair well with meat and vegetable dishes?
Cumin, coriander, and paprika work well with legumes, vegetables, and grilled meats, while rosemary, oregano, and garlic suit potatoes, chicken, and olive-oil dishes. Acidic flavours such as lemon or sumac can balance richer foods.
Is spicy food a good choice before or after exercise?
Mildly spiced food is usually fine if you tolerate it, but very hot chilli may trigger reflux or stomach discomfort before training. After exercise, choose a meal that feels comfortable to digest and include adequate fluids.
Can every natural spice be eaten in unlimited amounts?
No. Some spices contain concentrated compounds; for example, excessive cinnamon may be unsuitable for some people, and high-dose turmeric may interact with certain medicines. Culinary amounts are generally the sensible approach, especially if you take regular medication or have a health condition.
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Nutrition data compiled from USDA FoodData Central and scientific sources.