Uma Pradeep K, Geervani P, Eggum B O
Foods and Nutrition Department, Postgraduate & Research Centre (Home Sicence) A.P. Agricultural University, Hyderabad, India.
Plant Foods Hum Nutr. 1993 Sep;44(2):137-48. doi: 10.1007/BF01088378.
Nutrient composition of eight commonly consumed spices of South India was analysed. Spices analysed were red chillies (Capsicum annum), black pepper (Piper nigrum), coriander seeds (Coriandrum sativum), cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). The nutrients analysed were proximate principles, minerals, starch, sugars, dietary fibre components, tannins, phytic acid, enzyme inhibitors and amino acids. Dry ginger, ajowan and asafoetida had high calcium (1.0-1.5%) and iron (54-62 mg/100 g) levels. The tannin content of spices was also high (0.9-1.3% DM). Dietary fibre ranged from 14-53%. Spices had appreciable amounts of essential amino acids like lysine and threonine. A survey revealed the average per capita consumption of spices to be 9.54 g and at that level, the nutrient contribution from spices ranged from 1.2 to 7.9% of an average adult Indian male's requirement for different nutrients.
对印度南部八种常见食用香料的营养成分进行了分析。所分析的香料有红辣椒（辣椒）、黑胡椒（胡椒）、芫荽籽（芫荽）、孜然籽（孜然芹）、大蒜（蒜）、阿魏（阿魏）、干姜（姜）和阿育吠陀（藏茴香）。所分析的营养成分有近似成分、矿物质、淀粉、糖、膳食纤维成分、单宁、植酸、酶抑制剂和氨基酸。干姜、阿育吠陀和阿魏的钙含量（1.0 - 1.5%）和铁含量（54 - 62毫克/100克）较高。香料中的单宁含量也很高（0.9 - 1.3%干物质）。膳食纤维含量在14 - 53%之间。香料含有相当数量的必需氨基酸，如赖氨酸和苏氨酸。一项调查显示，香料的人均消费量为9.54克，在这个水平上，香料对不同营养素的营养贡献占印度成年男性平均需求量的1.2%至7.9%。
