ادویه

Also known as spices

thumb|Spices at a central market in Agadir, [[Morocco]] thumb|A group of Indian spices|Indian herbs and spices in bowls thumb|Spices of Saúde flea market, São Paulo, [[Brazil]]

OverviewAI-generated

Spice is a subject categorized under "Spices" in the Commons category and featured in the "Spice" gallery. It is associated with a water footprint of 7048 and has 239749 social media followers. The term appears in 10928 PubMed records under the query "spice."

In Openfoodfacts, spices are listed as a category containing 390 products. These items have an energy content of 162 kcal, with 4.2 g of fat, including 0.9 g of saturated fat. They contain 27.4 g of carbohydrates, 6 g of sugars, 7.7 g of fiber, and 4 g of proteins. The salt content is 7.17 g, and they are classified as nova 1.

The concept is referenced by 1,660 other encyclopedia articles.

Synthesized by Vinony from 18 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 390 products

1NOVA · Unprocessed / minimally processed

Energy: 162 kcal
Fat: 4.2 g
— of which saturates: 0.9 g
Carbohydrates: 27.4 g
— of which sugars: 6 g
Fibre: 7.7 g
Protein: 4 g
Salt: 7.17 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

10,928 papers

Spice allergy.ReviewAnnals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology · 2011Chen JL, Bahna SLDOI: 10.1016/j.anai.2011.06.020
Spice-Derived Phenolic Compounds: Potential for Skin Cancer Prevention and Therapy.ReviewMolecules (Basel, Switzerland) · 2023Baloghová J, Michalková R, Baranová Z et al.DOI: 10.3390/molecules28176251
Spice Production, Marketing, and Value Chain in Ethiopia.ReviewTheScientificWorldJournal · 2024Wondimnew ADOI: 10.1155/2024/5211327
T-LGLL: variety is the spice of this leukemia.Blood · 2023Pflug NDOI: 10.1182/blood.2022018074
Spice use in food: Properties and benefits.ReviewCritical reviews in food science and nutrition · 2017Jessica Elizabeth T, Gassara F, Kouassi AP et al.DOI: 10.1080/10408398.2013.858235
Efficacy of Spice Supplementation in Rheumatoid Arthritis: A Systematic Literature Review.Nutrients · 2020Letarouilly JG, Sanchez P, Nguyen Y et al.DOI: 10.3390/nu12123800
Antimicrobial mechanisms of spice essential oils and application in food industry.ReviewFood chemistry · 2022Li YX, Erhunmwunsee F, Liu M et al.DOI: 10.1016/j.foodchem.2022.132312
Biosynthetic pathways and metabolic engineering of spice flavors.ReviewCritical reviews in food science and nutrition · 2021Huang L, Ho CT, Wang YDOI: 10.1080/10408398.2020.1769547

via PubMed

Wikidata facts

Subclass of: colonial goods
Material used: aromatic plant
Image: Spices1.jpg
Has use: food preservation

Show 10 more facts

Commons category: Spices
topic's main category: Category:Spices
Commons gallery: Spice
topic has template: Template:Herbs & spices
partially coincident with: food powder
different from: spice
P8168: Theodotion
on focus list of Wikimedia project: Wikipedia:List of articles all languages should have
water footprint: 2.35
social media followers: 239749