Anise seed Nutrition facts

Anise seed

Do you suffer from gripping stomach pain? Or with cold and cough?
Take a few sips of anise seed mixed in hot water, and you instantly feel better. Nevertheless, these, tiny aromatic, spicy seeds indeed quite prevalent in many traditional cultures for their culinary and medicinal values.
Anise botanically belongs to the Apiaceae family in the genus Pimpinella and known scientifically as Pimpinella anisum. This little-known anise plant is native to Middle-East and Mediterranean region; probably originated on the fertile plains of the Nile delta in Egypt.
Anise is a perennial herbal plant that normally grows up to a height of about 2 feet. White flowers appear in umbels by July. Harvesting is done by bringing down the whole plant once its seedheads mature enough on the plant itself. Its seeds then separated from the flower heads by threshing.
Anise seeds feature oblong or curved, comma shape, about 3-4 mm long, light brown color, and fine stripes over its outer surface.
The seeds feature a delicately sweet and aromatic bouquet with a distinctive licorice flavor. Their special fragrance is due to essential oil, anethole in them.

Nutrition Principle Nutrition Value Percentage of RDA
Principle
Energy 337 Kcal 17%
Carbohydrates 50.02 g 38%
Protein 17.60 g 31%
Total Fat 79% 15.90 g
Cholesterol 0 mg 0%
Dietary Fiber 14.6 g 38%
Vitamins
Folates 10 μg 2.5%
Niacin 3.060 mg 19%
Pantothenic acid 0.797 mg 16%
Pyridoxine 0.650 mg 50%
Riboflavin 0.290 mg 22%
Thiamin 0.340 mg 28%
Vitamin A 311 IU 10.5%
Vitamin C 21 mg 35%
Electrolytes
Sodium 16 mg 1%
Potassium 1441 mg 31%
Minerals
Calcium 646 mg 65%
Copper 0.910 mg 101%
Iron 36.96 mg 462%
Magnesium 170 mg 42.5%
Manganese 2.300 mg 100%
Phosphorus 440 mg 63%
Selenium 5.0 mg 9%
Zinc 5.30 mg 48%