File:Saffron_-_premium_spice.jpg · Wikimedia Commons · See Wikimedia Commons
AI overview
Saffron is a spice made from the vivid crimson stigmas and styles of the saffron crocus flower. It is highly valued in cooking and has been prized throughout history, though the context provided does not elaborate on its specific uses or cultural significance.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Nutritional value.name
- Dried saffron
- Nutritional value.serving_size
- (2.1 g)
- Nutritional value.kJ
- 27
- Nutritional value.carbs
- 1.37 g
- Nutritional value.fibre
- 0.10 g
- Nutritional value.fat
- 0.12 g
- Nutritional value.satfat
- 0.03 g
- Nutritional value.transfat
- 0.00 g
- Nutritional value.monofat
- 0.01 g
- Nutritional value.polyfat
- 0.04 g
- Nutritional value.protein
- 0.24 g
- Nutritional value.water
- 0.25 g
- Nutritional value.vitA_iu
- 11
- Nutritional value.thiamin_mg
- 0
- Nutritional value.riboflavin_mg
- 0.01
- Nutritional value.niacin_mg
- 0.03
- Nutritional value.vitB6_mg
- 0.02
- Nutritional value.folate_ug
- 2
via Wikipedia infobox
Wikidata facts
- Subclass of
- spice
- Image
- Safran-Weinviertel Niederreiter 2 Gramm 8285.jpg
Show 7 more facts
- natural product of taxon
- Crocus sativus
- Commons category
- Saffron
- topic's main category
- Category:Saffron
- history of topic
- history of saffron
- P8168
- Hanna Hirsch-Pauli
- on focus list of Wikimedia project
- Wikipedia:Vital articles/Level/4
- described by source
- Brockhaus and Efron Encyclopedic Dictionary
via Wikidata · CC0
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