Spices, cloves, ground vs. Spices, savory, ground vs. Spices, thyme, dried
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Spices, thyme, dried has the most protein of the foods compared, at 9.1 g per 100g.
| Nutrient | Spices, cloves, ground | Spices, savory, ground | Spices, thyme, dried |
|---|---|---|---|
| Protein | 6 G | 6.7 G | 9.1 G |
| Total lipid (fat) | 13 G | 5.9 G | 7.4 G |
| Carbohydrate, by difference | 65.5 G | 68.7 G | 63.9 G |
| Energy | 274 KCAL | 272 KCAL | 276 KCAL |
| Total Sugars | 2.4 G | - | 1.7 G |
| Fiber, total dietary | 33.9 G | 45.7 G | 37 G |
| Calcium, Ca | 632 MG | 2132 MG | 1890 MG |
| Iron, Fe | 11.8 MG | 37.9 MG | 123.6 MG |
| Potassium, K | 1020 MG | 1051 MG | 814 MG |
| Sodium, Na | 277 MG | 24 MG | 55 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0.25 G | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 3.3 G | 2.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.