Because
they tend to have strong flavors and are used in small quantities, spices tend
to add few calories to food, even though many spices, especially those made
from seeds, contain high portions of fat, protein, and carbohydrate by weight.
Many spices, however, can contribute significant portions of micronutrients to
the diet.
Most
herbs and spices have substantial antioxidant activity, owing primarily to
phenolic compounds, especially flavonoids, which influence nutrition through
many pathways, including affecting the absorption of other nutrients. One study
found cumin and fresh ginger to be highest in antioxidant activity. These
antioxidants can also act as natural preservatives, preventing or slowing the
spoilage of food, leading to a higher nutritional content in stored food.
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