Spices, poultry seasoning vs. Spices, dill seed vs. Spices, saffron
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, dill seed has the most protein of the foods compared, at 16 g per 100g.
| Nutrient | Spices, poultry seasoning | Spices, dill seed | Spices, saffron |
|---|---|---|---|
| Protein | 9.6 G | 16 G | 11.4 G |
| Total lipid (fat) | 7.5 G | 14.5 G | 5.8 G |
| Carbohydrate, by difference | 65.6 G | 55.2 G | 65.4 G |
| Energy | 307 KCAL | 305 KCAL | 310 KCAL |
| Total Sugars | 1.8 G | - | - |
| Fiber, total dietary | 11.3 G | 21.1 G | 3.9 G |
| Calcium, Ca | 996 MG | 1516 MG | 111 MG |
| Iron, Fe | 35.3 MG | 16.3 MG | 11.1 MG |
| Potassium, K | 684 MG | 1186 MG | 1724 MG |
| Sodium, Na | 27 MG | 20 MG | 148 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 G | - | 0 G |
| Fatty acids, total saturated | 3.3 G | 0.73 G | 1.6 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.