Spices vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, fennel seed is higher in more vitamins & minerals
Calories (kcal)
Spices 345
Leavening agents 51
Protein (g)
Spices 15.8
Leavening agents 0.100
Carbs (g)
Spices 52.3
Leavening agents 24.1
Fat (g)
Spices 14.9
Leavening agents 0
Fiber (g)
Spices 39.8
Leavening agents 0.200
Quick answers
Which has more protein?
Spices, fennel seed — 15.8g vs 0.100g per 100g.
Which has fewer calories?
Leavening agents, baking powder, double-acting, straight phosphate — 51 vs 345 kcal per 100g.
Which is more nutrient-dense?
Spices, fennel 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 | 345 kcal | 51 kcal | +576% |
| Macronutrients | |||
| Water | 8.81 g | 4.00 g | +120% |
| Protein | 15.8 g | 0.100 g | +15700% |
| Total lipid (fat) | 14.9 g | 0 g | |
| Carbohydrate, by difference | 52.3 g | 24.1 g | +117% |
| Fiber, total dietary | 39.8 g | 0.200 g | +19800% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.480 g | 0 g | |
| Fatty acids, total monounsaturated | 9.91 g | 0 g | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 21.0 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.408 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.353 mg | 0 mg | |
| Niacin (Vitamin B3) | 6.05 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | — | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.470 mg | 0 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 7.00 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 | 1196 mg | 7364 mg | -84% |
| Iron, Fe | 18.5 mg | 11.3 mg | +65% |
| Magnesium, Mg | 385 mg | 39.0 mg | +887% |
| Phosphorus, P | 487 mg | 9918 mg | -95% |
| Potassium, K | 1694 mg | 5.00 mg | +33780% |
| Sodium, Na | 88.0 mg | 7893 mg | -99% |
| Zinc, Zn | 3.70 mg | 0.020 mg | +18400% |
| Copper, Cu | 1.07 mg | 0.013 mg | +8108% |
| Manganese, Mn | 6.53 mg | 0.014 mg | +46564% |
| Selenium, Se | — | 0.200 ug | |
| Other Nutrients | |||
| Energy | 1443 kj | 213 kj | +577% |
| Ash | 8.22 g | 71.8 g | -89% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 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 | 135 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 | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.480 g | 0 g | |
| SFA 18:0 (Stearic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 9.91 g | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 1.69 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.69 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Phytosterols | 66.0 mg | — | |
| Tryptophan (EAA) | 0.253 g | — | |
| Threonine (EAA) | 0.602 g | — | |
| Isoleucine (EAA, BCAA) | 0.695 g | — | |
| Leucine (EAA, BCAA) | 0.996 g | — | |
| Lysine (EAA) | 0.758 g | — | |
| Methionine (EAA) | 0.301 g | — | |
| Cystine (conditionally essential) | 0.222 g | — | |
| Phenylalanine (EAA) | 0.647 g | — | |
| Tyrosine (conditionally essential) | 0.410 g | — | |
| Valine (EAA, BCAA) | 0.915 g | — | |
| Arginine (conditionally essential) | 0.680 g | — | |
| Histidine (EAA) | 0.331 g | — | |
| Alanine | 0.789 g | — | |
| Aspartic acid | 1.83 g | — | |
| Glutamic acid | 2.96 g | — | |
| Glycine (conditionally essential) | 1.11 g | — | |
| Proline (conditionally essential) | 0.900 g | — | |
| Serine | 0.900 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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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