Spices and Herbs · FDC 170918
Spices, caraway seed
This is one specific food and preparation in USDA’s SR Legacy reference collection. Follow its composition, its place in the spectrum, and what its nutrients do in the body.
ACTUAL SOURCE VALUES · KEEP THE PORTION VISIBLE
Inside this food.
Showing 100 g. A database portion is not a recommended serving; a teaspoon of a dried spice is very different from 100 g.
| Nutrient | In 100 g | Per 100 g | How USDA derived it |
|---|---|---|---|
| Total lipid (fat) | 14.59 g | 14.59 g | Not specified · 18 data points |
| Carbohydrate, by difference | 49.9 g | 49.9 g | Calculated · 0 data points |
| Energy | 333 kcal | 333 kcal | Calculated · 0 data points |
| Calcium, Ca | 689 mg | 689 mg | Not specified · 4 data points |
| Potassium, K | 1,351 mg | 1,351 mg | Not specified · 7 data points |
| Zinc, Zn | 5.5 mg | 5.5 mg | Not specified · 1 data points |
| Sodium, Na | 17 mg | 17 mg | Not specified · 7 data points |
| Vitamin C, total ascorbic acid | 21 mg | 21 mg | Not specified · 0 data points |
| Protein | 19.77 g | 19.77 g | Not specified · 10 data points |
| Iron, Fe | 16.23 mg | 16.23 mg | Not specified · 3 data points |
| Magnesium, Mg | 258 mg | 258 mg | Not specified · 2 data points |
| Fiber, total dietary | 38 g | 38 g | Not specified · 2 data points |
| Vitamin K (phylloquinone) | 0 µg | 0 µg | Based on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used · 0 data points |
| Vitamin E (alpha-tocopherol) | 2.5 mg | 2.5 mg | Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 · 0 data points |
| Vitamin A, RAE | 18 µg | 18 µg | Calculated · 0 data points |
Zero means the source reports zero; a missing nutrient is not assumed absent. Calculated, imputed and analytical values retain their source derivation. Values are rounded for display.
COMPOSITION → NUTRIENT FUNCTION
Follow it into the body.
These are established roles of nutrients reported in this food. The amount present, the portion eaten and what is absorbed all matter; presence alone does not establish adequacy or a health outcome.
Carry oxygen
Iron is used to make hemoglobin, which carries oxygen in blood, and myoglobin, which supplies oxygen to muscles.
This is a nutrient function, not evidence that a meal treats anemia. Fatigue has many possible causes; this explorer does not diagnose it.
Explore the body connection →NIH ODS · Iron ↗Build structure
Calcium gives bones and teeth structure. It also participates in muscle movement and nerve signaling.
Food names do not establish a calcium amount. These links do not show that a meal prevents fractures or meets an individual requirement.
Explore the body connection →NIH ODS · Calcium ↗Move & communicate
Potassium participates in nerve transmission, muscle contraction, and normal heart and kidney function.
More is not always appropriate. Kidney disease and some medicines can change potassium handling; follow your care plan. This explorer does not recommend potassium supplements or salt substitutes.
Explore the body connection →NIH ODS · Potassium ↗Support everyday processes
Magnesium participates in muscle and nerve function and in making protein, bone and DNA.
A nutrient function does not show that a meal treats cramps, migraine or diabetes. Magnesium supplements can interact with medicines; this explorer gives no supplement recommendation.
Explore the body connection →NIH ODS · Magnesium ↗Make collagen
Vitamin C helps the body make collagen and improves absorption of iron from plant foods.
This function is not evidence that a recipe heals wounds or prevents illness. These connections do not diagnose deficiency, measure iron absorption or recommend vitamin C supplements.
Explore the body connection →NIH ODS · Vitamin C ↗Support normal vision
Vitamin A supports normal vision, immune function, reproduction, growth and development. The body converts some plant carotenoids into vitamin A.
Carotenoid color is not a measurement of vitamin A or proof of disease prevention.
Explore the body connection →NIH ODS · Vitamin A ↗Protect cells
Vitamin E acts as an antioxidant and participates in immune function and cell communication.
A normal antioxidant function does not show that extra vitamin E prevents cancer or heart disease.
Explore the body connection →NIH ODS · Vitamin E ↗Make proteins and DNA
Zinc supports immune function and is involved in making proteins and DNA, wound healing, and taste.
The presence of zinc in a food does not establish an absorbed amount or a treatment effect.
Explore the body connection →NIH ODS · Zinc ↗Support metabolism
Vitamin B6 is involved in many enzyme reactions, especially protein metabolism, and contributes to brain development and immune function.
Supplement doses differ from foods, and excessive supplement intake can harm nerves. This is not a supplement recommendation.
Explore the body connection →NIH ODS · Vitamin B6 ↗Release usable energy
Thiamin helps turn food into energy and supports the growth, development and function of cells.
A metabolic role does not mean that a food is a stimulant or treatment for fatigue.
Explore the body connection →NIH ODS · Thiamin ↗Support cellular energy
Riboflavin helps turn food into usable energy and supports the growth, development and function of cells.
These functions do not establish a clinical benefit from one food or recipe.
Explore the body connection →NIH ODS · Riboflavin ↗Support energy pathways
Niacin helps turn food into energy and supports the development and function of cells.
Food amounts and pharmacological niacin are not interchangeable. This guide does not recommend high-dose products.
Explore the body connection →NIH ODS · Niacin ↗Build connective tissue
Copper participates in energy production, connective-tissue formation and normal nervous and immune functions.
More copper is not automatically better. A composition value is not a recommendation to use supplements.
Explore the body connection →NIH ODS · Copper ↗Make the connection a meal.
No matching recipe is recorded in the current Kitchen. Explore existing cooking →
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USDA FoodData Central · SR Legacy, final April 2018 release. FDC publication: 2019-04-01. Imported October 15, 2026. This is reference data, not a current branded product label.
USDA food record 170918 ↗Color labels are editorial discovery tags based on names and food families. A color does not medically target a body region. The original Energy Anatomy framework remains available alongside independently sourced nutrient physiology.
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