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Spices, poppy seed (USDA#02033) |
| Serving Size 1 tbsp |
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| Water 6g |
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| Calories 533 |
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| Energy 2231kj |
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| Protein 18g |
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| Total Fat 44g |
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| Ash 6g |
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| Total Carbohydrates 23g |
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| Dietary Fiber 10g |
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| Sugars 13g |
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| Calcium, Ca 1448mg |
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| Iron, Fe 9mg |
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| Magnesium, Mg 331mg |
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| Phosphorus, P 849mg |
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| Potassium 700mg |
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| Sodium 21mg |
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| Zinc, Zn 10mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 6mg |
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| Selenium, Se 1mcg |
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| Vitamin C, total ascorbic acid 3mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 58mcg |
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| Folic acid 0mcg |
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| Folate, food 58mcg |
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| Folate, DFE 58mcg_DFE |
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| Choline, total 8mg |
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| Betaine 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 1mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 4mg |
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| Tocopherol, gamma 7mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 4g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 6g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 6g |
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| 20:1 4g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 30g |
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| 18:2 undifferentiated 30g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Phytosterols 89mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Spices, poppy seed usda nutrition - Related Content |
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| The definition of seasoning is to enhance flavor with herbs, spice, & citrus
Spices
Spice is a plant product, such as the bark, seeds, buds, fruit, stems or ... |
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Slice the watermelon into quarters. Cut each quarter in half again.
Locate the row of seeds in the wedge of the watermelon. Cut a diagonal slice just above the ... |
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Types of Non-Wheat Flour Ground from Seeds
There are many types of flour milled from a wide variety of seeds. Most of the seeds used for flour are also prepared and ... |
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| Microwave Pumpkin Seeds | Storing Pumpkin SeedsPepitas (Roasted Pumpkin or Squash Seeds)
Preheat oven to 300º F. Separate the seeds from the pumpkin strings. ... |
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| Poppy seed oil is obtained from the small dark seeds of the poppy flower. It is a good choice for salad dressings because of its smooth, subtle flavor. It also works well as a ... |
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| Tiny, bluish-black, round seeds, found in the poppy flower, which have a nutty-like flavor. They add crunch and a sweet flavor to cookies, muffins and other baked goods. |
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| A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice. A traditional Spice Roaster or Toaster will be made with a mesh container ... |
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| In reference to wine making, the "seed" is the segment of a grape that contains tannins. |
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| A cheesecloth bag with a closeable opening or a piece of cheesecloth tied with a string to close, which is filled with spices. The spice bag is used for the purpose of adding ... |
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| RecipeTips.com's video tip on how to roast pumpkin seeds. For more cooking tips and advice visit RecipeTips.com. |
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