Spices vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, dill seed is higher in more vitamins & minerals
Calories (kcal)
Spices 305
Leavening agents 51
Protein (g)
Spices 16.0
Leavening agents 0.100
Carbs (g)
Spices 55.2
Leavening agents 24.1
Fat (g)
Spices 14.5
Leavening agents 0
Fiber (g)
Spices 21.1
Leavening agents 0.200
Quick answers
Which has more protein?
Spices, dill seed — 16.0g vs 0.100g per 100g.
Which has fewer calories?
Leavening agents, baking powder, double-acting, straight phosphate — 51 vs 305 kcal per 100g.
Which is more nutrient-dense?
Spices, dill seed 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 | 305 kcal | 51 kcal | +498% |
| Macronutrients | |||
| Water | 7.70 g | 4.00 g | +92% |
| Protein | 16.0 g | 0.100 g | +15880% |
| Total lipid (fat) | 14.5 g | 0 g | |
| Carbohydrate, by difference | 55.2 g | 24.1 g | +129% |
| Fiber, total dietary | 21.1 g | 0.200 g | +10450% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.730 g | 0 g | |
| Fatty acids, total monounsaturated | 9.41 g | 0 g | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 21.0 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.418 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.284 mg | 0 mg | |
| Niacin (Vitamin B3) | 2.81 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | — | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.250 mg | 0 mg | |
| Biotin (Vitamin B7) | 10.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 3.00 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 1516 mg | 7364 mg | -79% |
| Iron, Fe | 16.3 mg | 11.3 mg | +45% |
| Magnesium, Mg | 256 mg | 39.0 mg | +556% |
| Phosphorus, P | 277 mg | 9918 mg | -97% |
| Potassium, K | 1186 mg | 5.00 mg | +23620% |
| Sodium, Na | 20.0 mg | 7893 mg | -100% |
| Zinc, Zn | 5.20 mg | 0.020 mg | +25900% |
| Copper, Cu | 0.780 mg | 0.013 mg | +5900% |
| Manganese, Mn | 1.83 mg | 0.014 mg | +12993% |
| Selenium, Se | 12.1 ug | 0.200 ug | +5950% |
| Other Nutrients | |||
| Energy | 1276 kj | 213 kj | +499% |
| Ash | 6.62 g | 71.8 g | -91% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 10.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 10.0 ug | 0 ug | |
| Betaine | — | 0 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 53.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 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) | 0.010 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.010 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.580 g | 0 g | |
| SFA 18:0 (Stearic acid) | 0.100 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.050 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.36 g | 0 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 | = |
| Fatty acids, total polyunsaturated | 1.01 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.960 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.150 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 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 | = |
| Phytosterols | 124 mg | — | |
| Threonine (EAA) | 0.575 g | — | |
| Isoleucine (EAA, BCAA) | 0.767 g | — | |
| Leucine (EAA, BCAA) | 0.925 g | — | |
| Lysine (EAA) | 1.04 g | — | |
| Methionine (EAA) | 0.143 g | — | |
| Phenylalanine (EAA) | 0.670 g | — | |
| Valine (EAA, BCAA) | 1.12 g | — | |
| Arginine (conditionally essential) | 1.26 g | — | |
| Histidine (EAA) | 0.320 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 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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