Spices vs Spices
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, basil, dried is higher in more vitamins & minerals
Calories (kcal)
Spices 233
Spices 315
Protein (g)
Spices 23.0
Spices 10.6
Carbs (g)
Spices 47.8
Spices 60.7
Fat (g)
Spices 4.07
Spices 12.8
Fiber (g)
Spices 37.7
Spices 40.3
Quick answers
Which has more protein?
Spices, basil, dried — 23.0g vs 10.6g per 100g.
Which has fewer calories?
Spices, basil, dried — 233 vs 315 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 | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 233 kcal | 315 kcal | -26% |
| Macronutrients | |||
| Water | 10.4 g | 7.96 g | +30% |
| Protein | 23.0 g | 10.6 g | +116% |
| Total lipid (fat) | 4.07 g | 12.8 g | -68% |
| Carbohydrate, by difference | 47.8 g | 60.7 g | -21% |
| Fiber, total dietary | 37.7 g | 40.3 g | -6% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.16 g | 7.03 g | -69% |
| Fatty acids, total monounsaturated | 1.24 g | 1.87 g | -34% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.800 mg | 32.4 mg | -98% |
| Thiamin (Vitamin B1) | 0.080 mg | 0.754 mg | -89% |
| Riboflavin (Vitamin B2) | 1.20 mg | 0.336 mg | +257% |
| Niacin (Vitamin B3) | 4.90 mg | 5.72 mg | -14% |
| Pantothenic acid (Vitamin B5) | 0.838 mg | — | |
| Vitamin B-6 — Pyridoxine | 1.34 mg | 2.69 mg | -50% |
| Biotin (Vitamin B7) | 310 ug | 274 ug | +13% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 54.9 mg | 43.6 mg | +26% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 37.0 ug | 295 ug | -87% |
| Carotene, beta | 378 ug | 3485 ug | -89% |
| Carotene, alpha | 113 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 10.7 mg | 7.48 mg | +43% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 2240 mg | 1652 mg | +36% |
| Iron, Fe | 89.8 mg | 28.1 mg | +219% |
| Magnesium, Mg | 711 mg | 428 mg | +66% |
| Phosphorus, P | 274 mg | 91.0 mg | +201% |
| Potassium, K | 2630 mg | 1070 mg | +146% |
| Sodium, Na | 76.0 mg | 11.0 mg | +591% |
| Zinc, Zn | 7.10 mg | 4.70 mg | +51% |
| Copper, Cu | 2.10 mg | 0.757 mg | +177% |
| Manganese, Mn | 9.80 mg | 3.13 mg | +213% |
| Selenium, Se | 3.00 ug | 3.70 ug | -19% |
| Other Nutrients | |||
| Energy | 976 kj | 1317 kj | -26% |
| Ash | 14.9 g | 7.95 g | +87% |
| Total Sugars | 1.71 g | 1.71 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 | 274 ug | +13% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 310 ug | 274 ug | +13% |
| Betaine | 16.0 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 24.0 ug | 109 ug | -78% |
| Vitamin A, IU | 744 IU | 5900 IU | -87% |
| Beta-cryptoxanthin (Provitamin A) | 393 ug | 0 ug | |
| Lycopene | 1150 ug | 1895 ug | -39% |
| 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 | 1715 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 | 0.710 g | -100% |
| SFA 10:0 (Capric acid) | 0 g | 0.760 g | -100% |
| SFA 12:0 (Lauric acid) | 0 g | 0.300 g | -100% |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.046 g | 0.720 g | -94% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 1.04 g | 3.15 g | -67% |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 1.08 g | 1.25 g | -14% |
| 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 | 0.120 g | +43% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.07 g | 1.75 g | -39% |
| 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 | 1.76 g | -72% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.199 g | 0.530 g | -62% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.300 g | 1.23 g | -76% |
| 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 | 244 mg | -57% |
| 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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