Murphy E W, Marsh A C, Willis B W
J Am Diet Assoc. 1978 Feb;72(2):174-6.
Values for the nutrient content of spices and herbs culled from an extensive search of the literature and of unpublished sources are tabulated. Spices were generally high in ash and fiber. The protein content of many spices was comparable to that of whole grains and mature dry legumes. Average values for calcium, magnesium, iron, sodium, and potassium were higher in speces from leaves (herbs) than in those from other parts of plants. Spices from seeds were highest in phosphorus. A few spices--celery seed, cumin, coriander leaf, dill weed, cloves, and especially parsley flakes--were very high in sodium (3 to 9 mg. per 2 gm). Their use might be contra-indicated in therapeutic diets in which sodium is highly restricted.
从广泛的文献搜索和未发表资料中收集到的香料和药草营养成分值被制成表格。香料的灰分和纤维含量通常较高。许多香料的蛋白质含量与全谷物和成熟干豆类相当。叶类（药草）香料中的钙、镁、铁、钠和钾的平均值高于植物其他部位的香料。种子类香料的磷含量最高。一些香料——芹菜籽、小茴香、芫荽叶、莳萝、丁香，尤其是欧芹片——钠含量非常高（每2克含3至9毫克）。在严格限制钠摄入的治疗性饮食中，可能不宜使用这些香料。
