Saffron is most valuable and expensive spice in the world and it is due to its color, flavor, medicinal properties and nutrition facts.
Saffron is native of Iran which still produce more than 90% of total world production and is well know by it’s quality, but today is also cultivated in Greece, Spain and India as well.
Saffron is highly nutritious and contains many vitamins and minerals that is required by the human body. Attached table is comprehensive saffron nutritious profile of saffron.
Saffron has distinct flavor that come from it’s chemical compounds such as picrocrocin and Safranal. it also contains a natural carotenoid chemical compound, crocin which gives saffron its reddish yellow color.
|Saffron Nutrition Profile|
|Nutrient||Unit||Value per 100 g||1 tsp = 0.7g|
|Total lipid (fat)||g||5.85||0.04|
|Carbohydrate, by difference||g||65.37||0.46|
|Fiber, total dietary||g||3.9||0|
|Vitamin A, RAE||µg||27||0|
|Vitamin A, IU||IU||530||4|
|Vitamin D (D2 + D3)||µg||0||0|
|Fatty acids, total saturated||g||1.586||0.011|
|Fatty acids, total monounsaturated||g||0.429||0.003|
|Fatty acids, total polyunsaturated||g||2.067||0.014|
|Fatty acids, total trans||g||0||0|
To know more about saffron visit: About Saffron