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Nutrition and Health
SAFFRON

Saffron is a product that is highly appreciated for its taste and aroma, but also for the benefits it may contribute to health. We must emphasise its properties as a natural colouring in the diet, compared with synthetic colourings for food use such as, for example, tartrazine (E-102) which is extremely widespread in catering.

In material treatment, saffron has fundamentally been used as an appetite stimulant or to regulate menstruation. Its use as an analgesic for digestive pain, headache or infant teething is very common. There are references to its use to palliate ailments of the respiratory apparatus, such as coughs and bronchitis.

In recent years, numerous studies have been conducted that prove the anti-tumour capacity of saffron. The researcher Allan Conney discovered in 1994 that saffron protects the digestive system against cancer (Le Figaro Magazine 23/12/1994). Moreover, its anticarcinogenic effects on skin have been studied.

Ayurvedic medicine is a type of natural medicine that originated in India more than 2000 years ago. It uses saffron in different curative preparations. One of the products it uses is saffron based and used to combat hair loss.

The components of saffron are beneficial for health, although the quantities used in cooking recipes are so small their contribution is limited. Among others, it contains: Riboflavin Vitamin A), Vitamin C, Potassium, Magnesium and Calcium; moreover, it does not contain cholesterol.

The table shows the nutritional values of saffron:

Nutrients

Units Value per 100 g. 0.70 g.

Water

g 11.90 0.083

Energy

kcal 310.00 2,170

Energy

KJ 1,298.00 9,000

Proteins

g 11.43 0.080

Lipids (fats)

g 5.85 0.041

Carbohydrates

g 65.37 0.458

Fibre

g 3.90 0.027

Ash

g 5.45 0.038

Minerals

Calcium, Ca

mg 111.00 0.777

Iron, Fe

mg 11.10 0.078

Magnesium, Mg

mg 264.00 1.848

Phosphorus, P

mg 252.00 1.764

Potassium, K

mg 1,724.00 12.068

Manganese, Mn

mg 28,408.00 0.199

Vitamins

Vitamin C

mg 80.80 0.566

Riboflavina

mg 0.27 0.002

Niacin

mg 1,460.00 0,010

Vitamin

mg 1,300.00 0.009

Vitamin A

IU 530.00 3.710

Vitamin E

mg_ATE 1,690.00 0.012


PAPRIKA

Paprika is a spice used in cookery that, in addition to aroma and colour, provides dishes great nutritional value. It is very rich in vitamin A and C.

In addition to capsaicin, carotenoid present in paprika and responsible for pigmentation capacity, has a major antioxidant power.

A spoonful of paprika exceeds the minimum recommended amount of vitamin A per person and day.

The nutritional values of paprika are:

Nutrients

Units Value per 100 g. 0.70 g.

Water

g 9.54 0.200

Energy

kcal 289.00 6.000

Energy

KJ 1209.00 25.000

Proteins

g 14.76 0.310

Lipids (fats)

g 12.95 0.270

Ash

g 7.02 0.150

Carbohydrates

g 55.74 1.170

Fibre

g 37.40 0.800

Minerals

Calcium, Ca

mg 177.00 4.000

Iron, Fe

mg 23.59 0.500

Magnesium, Mg

mg 185.00 4.000

Phosphorus, P

mg 345.00 7.000

Potassium, K

mg 2344.00 49.000

Sodium, Na

mg 34.00 1.000

Zinc, Zn

mg 4.06 0.090

Vitamins

Vitamin C,
total Ascorbic Acid

mg 71.10 1.500

Niacin

mg 15.320 0.322

Pantotenic Acid

mg 1.780 0.037

Vitamin B-6
(Pyridoxine)

mg 4.020 0.084

Vitamin A, IU

IU 52735 1,107.000

Vitamin A, RAE

mcg_RAE 2637 55.000

Vitamin E
(alpha-tocopherol)

mg 29.83 0.630


SAFFRON SYRUP

Taj-Mahal saffron syrup, a product based on the ancient Indian recipe of saffron syrup, is highly energetic and revitalising, due to the amount of sugar it bears. It is an alcohol free product with no artificial colourings and aromas.

It is recommendable as an energy drink for children and youths, mixed with milk, water or tea.

Saffron syrup conserves all the beneficial characteristics of saffron and provides the energy that makes it an energy substitute of chocolate or powdered cocoa for people who are not able to drink it, or who do not like it.

Nutritional values of saffron syrup:

Nutrients

Units Value per 100 g.  

Energy

kcal 390.3  

Energy

KJ 1631,45  

Proteins

g 0  

Lipids (fats)

g 0  

Carbohydrates

g 100  


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