Spices vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, basil, dried is higher in more vitamins & minerals
Calories (kcal)
Spices 233
Leavening agents 51
Protein (g)
Spices 23.0
Leavening agents 0.100
Carbs (g)
Spices 47.8
Leavening agents 24.1
Fat (g)
Spices 4.07
Leavening agents 0
Fiber (g)
Spices 37.7
Leavening agents 0.200
Quick answers
Which has more protein?
Spices, basil, dried — 23.0g vs 0.100g per 100g.
Which has fewer calories?
Leavening agents, baking powder, double-acting, straight phosphate — 51 vs 233 kcal per 100g.
Which is more nutrient-dense?
Spices, basil, dried scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Spices | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 233 kcal | 51 kcal | +357% |
| Macronutrients | |||
| Water | 10.4 g | 4.00 g | +159% |
| Protein | 23.0 g | 0.100 g | +22880% |
| Total lipid (fat) | 4.07 g | 0 g | |
| Carbohydrate, by difference | 47.8 g | 24.1 g | +98% |
| Fiber, total dietary | 37.7 g | 0.200 g | +18750% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.16 g | 0 g | |
| Fatty acids, total monounsaturated | 1.24 g | 0 g | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.800 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.080 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 1.20 mg | 0 mg | |
| Niacin (Vitamin B3) | 4.90 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.838 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 1.34 mg | 0 mg | |
| Biotin (Vitamin B7) | 310 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 54.9 mg | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 37.0 ug | 0 ug | |
| Carotene, beta | 378 ug | 0 ug | |
| Carotene, alpha | 113 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 10.7 mg | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 2240 mg | 7364 mg | -70% |
| Iron, Fe | 89.8 mg | 11.3 mg | +697% |
| Magnesium, Mg | 711 mg | 39.0 mg | +1723% |
| Phosphorus, P | 274 mg | 9918 mg | -97% |
| Potassium, K | 2630 mg | 5.00 mg | +52500% |
| Sodium, Na | 76.0 mg | 7893 mg | -99% |
| Zinc, Zn | 7.10 mg | 0.020 mg | +35400% |
| Copper, Cu | 2.10 mg | 0.013 mg | +16054% |
| Manganese, Mn | 9.80 mg | 0.014 mg | +69900% |
| Selenium, Se | 3.00 ug | 0.200 ug | +1400% |
| Other Nutrients | |||
| Energy | 976 kj | 213 kj | +358% |
| Ash | 14.9 g | 71.8 g | -79% |
| Total Sugars | 1.71 g | 0 g | |
| Sucrose | 0.020 g | — | |
| Glucose | 0.750 g | — | |
| Fructose | 0.750 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0.190 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 310 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 310 ug | 0 ug | |
| Betaine | 16.0 mg | 0 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 24.0 ug | 0 ug | |
| Vitamin A, IU | 744 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 393 ug | 0 ug | |
| Lycopene | 1150 ug | 0 ug | |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.770 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 1715 ug | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.046 g | 0 g | |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 1.04 g | 0 g | |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 1.08 g | 0 g | |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.171 g | 0 g | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.07 g | 0 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.07 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.498 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.199 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.300 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.296 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.004 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| Phytosterols | 106 mg | — | |
| Tryptophan (EAA) | 0.260 g | — | |
| Threonine (EAA) | 0.760 g | — | |
| Isoleucine (EAA, BCAA) | 1.06 g | — | |
| Leucine (EAA, BCAA) | 1.85 g | — | |
| Lysine (EAA) | 1.15 g | — | |
| Methionine (EAA) | 0.320 g | — | |
| Cystine (conditionally essential) | 0.190 g | — | |
| Phenylalanine (EAA) | 1.25 g | — | |
| Tyrosine (conditionally essential) | 0.750 g | — | |
| Valine (EAA, BCAA) | 1.45 g | — | |
| Arginine (conditionally essential) | 1.23 g | — | |
| Histidine (EAA) | 0.450 g | — | |
| Alanine | 1.18 g | — | |
| Aspartic acid | 3.02 g | — | |
| Glutamic acid | 2.57 g | — | |
| Glycine (conditionally essential) | 1.25 g | — | |
| Proline (conditionally essential) | 2.70 g | — | |
| Serine | 0.530 g | — | |
| Hydroxyproline | 0 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 1.30 mg | — | |
| Choline from phosphatidylcholine | 3.20 mg | — | |
| Choline from phosphocholine | 0 mg | — | |
| Choline from sphingomyelin | 0.400 mg | — | |
| Free Choline | 50.0 mg | — | |
| Total Choline | 55.0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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