Page "Spice" Paragraph 56

Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight.

Many spices, however, can contribute significant portions of micronutrients to the diet.

For example, a teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20 % of the recommended daily allowance specified by the US FDA.

When used in larger quantity, spices can also contribute a substantial amount of minerals, including iron, magnesium, calcium, and many others, to the diet.