Cloves, Ground – Photo and Description from Vegan Venue
Cloves, Ground is a vegan pantry seasoning ingredient that is mostly used to add a sweet spicy taste to a variety of vegan recipes, such as spice cake and cookies.
The name “clove” is used to refer either to the dried, unopened flower bud of Caryophyllus aromaticus, a tropical evergreen tree of the family Myrtaceae, or to the tree itself. The shape of the dried flower bud resembles a nail, hence the name “clove,” derived from the Latin word for “nail”: clavus. When fresh, the unopened flower buds are pink. They turn rust-brown when dried. Cloves, 1/2 to 5/8 inch long, resemble small nails with a tapered stem. The large end of the clove is the four-pointed flower bud. This sweetly pungent, strongly aromatic spice ranks 5 (piquant) on a hotness scale of 1 to 10, and a little goes a long way. Cloves are used in a number of spice mixtures including curry powders, mulling spices, and pickling spices. Native to Indonesia, the clove tree is cultivated in Brazil, India, Sri Lanka, and the West Indies. This conical tree, with gray bark and shiny dark green, oval, fragrant leaves, grows to a height of up to 45 feet and requires at least 60 inches of rain per year with a dry season for harvesting and curing. Its small purplish-red flowers grow in triple clusters at the end of branches. The fruit is a purple drupe (like the peach, cherry, almond, etc. containing a nut enclosing the seed) about one inch long. See the nutritional chart below.
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Spices, cloves, ground
Refuse: 0%
Scientific Name: Syzyghum aromaticum
NDB No: 02011 (Nutrient values and weights are for edible portion)
Nutrient | Units | Value per 100 grams |
Number of Data Points |
Std. Error |
1.00 X 1 tsp ——- 2.1g |
---|---|---|---|---|---|
Proximates | |||||
Water |
g
|
6.86
|
343
|
0.241
|
0.14
|
Energy |
kcal
|
323
|
0
|
0
|
7
|
Energy |
kj
|
1350
|
0
|
0
|
28
|
Protein |
g
|
5.98
|
73
|
0.106
|
0.13
|
Total lipid (fat) |
g
|
20.07
|
299
|
0.273
|
0.42
|
Ash |
g
|
5.88
|
384
|
0.049
|
0.12
|
Carbohydrate, by difference |
g
|
61.21
|
0
|
0
|
1.29
|
Fiber, total dietary |
g
|
34.2
|
0
|
0
|
0.7
|
Sugars, total |
g
|
2.38
|
1
|
0
|
0.05
|
Sucrose |
g
|
0.02
|
1
|
0
|
0.00
|
Glucose (dextrose) |
g
|
1.14
|
1
|
0
|
0.02
|
Fructose |
g
|
1.07
|
1
|
0
|
0.02
|
Lactose |
g
|
0.00
|
1
|
0
|
0.00
|
Maltose |
g
|
0.00
|
1
|
0
|
0.00
|
Galactose |
g
|
0.15
|
1
|
0
|
0.00
|
Minerals | |||||
Calcium, Ca |
mg
|
646
|
6
|
64.353
|
14
|
Iron, Fe |
mg
|
8.68
|
7
|
1.5
|
0.18
|
Magnesium, Mg |
mg
|
264
|
5
|
4.867
|
6
|
Phosphorus, P |
mg
|
105
|
4
|
2.887
|
2
|
Potassium, K |
mg
|
1102
|
6
|
68.431
|
23
|
Sodium, Na |
mg
|
243
|
6
|
12.368
|
5
|
Zinc, Zn |
mg
|
1.09
|
5
|
0.278
|
0.02
|
Copper, Cu |
mg
|
0.347
|
0
|
0
|
0.007
|
Manganese, Mn |
mg
|
30.033
|
0
|
0
|
0.631
|
Selenium, Se |
mcg
|
5.9
|
1
|
0
|
0.1
|
Vitamins | |||||
Vitamin C, total ascorbic acid |
mg
|
80.8
|
1
|
0
|
1.7
|
Thiamin |
mg
|
0.115
|
2
|
0
|
0.002
|
Riboflavin |
mg
|
0.267
|
4
|
0.012
|
0.006
|
Niacin |
mg
|
1.458
|
1
|
0
|
0.031
|
Vitamin B-6 |
mg
|
0.590
|
2
|
0
|
0.012
|
Folate, total |
mcg
|
93
|
0
|
0
|
2
|
Folic acid |
mcg
|
0
|
0
|
0
|
0
|
Folate, food |
mcg
|
93
|
0
|
0
|
2
|
Folate, DFE |
mcg_DFE
|
93
|
0
|
0
|
2
|
Vitamin B-12 |
mcg
|
0.00
|
0
|
0
|
0.00
|
Vitamin B-12, added |
mcg
|
0.00
|
0
|
0
|
0.00
|
Vitamin A, IU |
IU
|
530
|
1
|
0
|
11
|
Vitamin A, RAE |
mcg_RAE
|
27
|
0
|
0
|
1
|
Retinol |
mcg
|
0
|
0
|
0
|
0
|
Vitamin E (alpha-tocopherol) |
mg
|
8.52
|
1
|
0
|
0.18
|
Vitamin E, added |
mg
|
0.00
|
0
|
0
|
0.00
|
Vitamin K (phylloquinone) |
mcg
|
141.8
|
1
|
0
|
3.0
|
Lipids | |||||
Fatty acids, total saturated |
g
|
5.438
|
0
|
0
|
0.114
|
4:0 |
g
|
0.000
|
0
|
0
|
0.000
|
6:0 |
g
|
0.000
|
0
|
0
|
0.000
|
8:0 |
g
|
0.000
|
0
|
0
|
0.000
|
10:0 |
g
|
0.000
|
0
|
0
|
0.000
|
12:0 |
g
|
0.000
|
0
|
0
|
0.000
|
14:0 |
g
|
0.022
|
0
|
0
|
0.000
|
16:0 |
g
|
3.967
|
0
|
0
|
0.083
|
18:0 |
g
|
0.847
|
0
|
0
|
0.018
|
Fatty acids, total monounsaturated |
g
|
1.471
|
0
|
0
|
0.031
|
16:1 undifferentiated |
g
|
0.089
|
0
|
0
|
0.002
|
18:1 undifferentiated |
g
|
1.337
|
0
|
0
|
0.028
|
20:1 |
g
|
0.022
|
0
|
0
|
0.000
|
22:1 undifferentiated |
g
|
0.000
|
0
|
0
|
0.000
|
Fatty acids, total polyunsaturated |
g
|
7.088
|
0
|
0
|
0.149
|
18:2 undifferentiated |
g
|
2.586
|
0
|
0
|
0.054
|
18:3 undifferentiated |
g
|
4.257
|
0
|
0
|
0.089
|
18:4 |
g
|
0.000
|
0
|
0
|
0.000
|
20:4 undifferentiated |
g
|
0.045
|
0
|
0
|
0.001
|
20:5 n-3 |
g
|
0.000
|
0
|
0
|
0.000
|
22:5 n-3 |
g
|
0.022
|
0
|
0
|
0.000
|
22:6 n-3 |
g
|
0.000
|
0
|
0
|
0.000
|
Cholesterol |
mg
|
0
|
0
|
0
|
0
|
Phytosterols |
mg
|
256
|
0
|
0
|
5
|
Other | |||||
Alcohol, ethyl |
g
|
0.0
|
0
|
0
|
0.0
|
Caffeine |
mg
|
0
|
0
|
0
|
0
|
Theobromine |
mg
|
0
|
0
|
0
|
0
|
Carotene, beta |
mcg
|
84
|
0
|
0
|
2
|
Carotene, alpha |
mcg
|
0
|
1
|
0
|
0
|
Cryptoxanthin, beta |
mcg
|
468
|
0
|
0
|
10
|
Lycopene |
mcg
|
0
|
1
|
0
|
0
|
Lutein + zeaxanthin |
mcg
|
0
|
1
|
0
|
0
|
USDA National Nutrient Database for Standard Reference, Release 18 (2005)
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