Saffron

Saffron is a spice made from the dried stigmas of the saffron crocus flower. The supplied composition figures are drawn from literature sources. It mainly provides carbohydrate, with smaller amounts of protein and fat. Per 100g, it contains 62g of carbohydrate, including 42g of sugars, alongside 11g of protein and 5.9g of fat.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Saffron is generally used in small amounts as a seasoning, so the amount of nutrients it contributes to a dish is much lower than the figures shown here. This is relevant when considering sugar or energy intake. Full nutritional figures are in the tables below.