poultry seasoning

Discussion

poultry seasoning Food Facts

poultry seasoning food facts

USDA SR27 Database Food #02034 category spices-herbs Food Products
Measurement
measure spectrum
Amount: 1 tsp = 2 grams
of POULTRY SEASONING
20 data points used
Current Multiple = 1
02034
Measurement Choices:
1 tsp   1 tbsp

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6 kcal
 
26 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.31 g
 
0.15 g
 
0.19 g
 
0.2 g
 
0.19 g
 
0.12 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.026 mg
 
0 mcg
 
0.2 mg
 
0.03 mg
 
0.005 mg
 
0.004 mg
 
3 mcg
 
0.6 mg
 
16.1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20 mg
 
0.017 mg
 
0.71 mg
 
4 mg
 
0.137 mg
 
3 mg
 
0.1 mcg
 
14 mg
 
1 mg
 
0.06 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.04 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.15 g
 
Fat Calories = 1.1 kcals = 18% of total
0.019 g
nmb/Ω6   0.95:1
0.02 g
Ω6/Ω3   1.05:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
3 mcg
 
0 mcg
 
Vitamin A - IU
53 mcg
 
0.5 mcg
 
0.1 mcg
 
Cartenoids are:
Footnotes:

**(204) ~Total proximates do not equal 100% because piperine was subtracted from lipid value.~ N

This food, briefly described as POULTRY SEASONING, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: 18:3 undifferentiated Ω3
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin K (phylloquinone) is a coenzyme during the synthesis of many proteins involved in blood clotting and bone metabolism. Fatty acids, total saturated