As spices 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. However, when used in larger quantity, spices can also contribute a substantial amount of minerals and other micronutrients, including iron, magnesium, calcium, and many others, to the diet. For example, a teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20% of the recommended daily allowance specified by the US FDA.

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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