Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
J Nutr Sci. 2023 Jul 18;12:e79. doi: 10.1017/jns.2023.52. eCollection 2023.
The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (), cinnamon (), black seed (), fenugreek (), cardamom (), cloves () and saffron () were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.
本研究旨在调查阿联酋常见市售香料的营养成分。从当地市场获得了七种常用香料，分别是姜（）、肉桂（）、黑种草籽（）、葫芦巴（）、小豆蔻（）、丁香（）和藏红花（）。根据 AOAC 程序进行了常规营养成分分析。使用电感耦合等离子体发射光谱法（ICP-OES）评估了常量（Ca、K、Mg、Na、P 和 S）和微量（Co、Cu、Fe、Mn 和 Zn）元素。研究结果表明，这些可食用香料的常量营养素、微量营养素和矿物质含量差异很大，非常适合作为饮食的补充。本研究表明，由于这些食用香料含有微量和常量营养素，因此可用于营养支持。
