Nutrients, Calories, Benefits of Saffron

Published on: 01/06/2022

Calories in Saffron

Saffron contains 310 kCal calories per 100g serving. The reference value of daily consumption of Saffron for adults is 310 kCal.

The following foods have approximately equal amount of calories:
  • Ribs, lamb, New Zealand, frozen, meat and fat, trimmings for 1/8 '' fat, raw (311kCal)
  • Mutton, loin, baked (309kCal)
  • Mutton, loin (310kCal)
  • Chickpeas (Turkish peas) (309kCal)
  • Meat substitute (311kCal)
  • Bacon, meat substitute (legume) (309kCal)
  • Beef, sandwich steaks, chopped, shaped and cut into thin slices, raw (309kCal)
  • Selected beef, ribs, thin edge (ribs 10-12), meat with fat removed to level 0 ", fried (312kCal)
  • Selected beef, shoulder meat, meat with fat removed to the level of 1/8 ", stewed (309kCal)
  • Premium beef, short fillet, meat with fat removed to the level of 1/8 ", fried (310kCal)

Carbohydrates in Saffron

Saffron have 61.47 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Saffron for adults is 61.47 g. 61.47 g of carbohydrates are equal to 245.88 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Saffron

Saffron contains 11.43 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Saffron

Saffron contains 5.85 g fats per 100g serving. 5.85 g of fats are equal to 46.8 calories (kCal).

Vitamins and other nutrients in Saffron

Nutrient Content Reference
Calories 310kCal 310kCal
Proteins 11.43g 11g
Fats 5.85g 6g
Carbohydrates 61.47g 61g
Dietary fiber 3.9g 4g
Water 11.9g 12g
Ash 5.45g 5g
Vitamin A, RE 27mcg 27mcg
Vitamin B1, thiamine 0.115mg 0mg
Vitamin B2, riboflavin 0.267mg 0mg
Vitamin B6, pyridoxine 1.01mg 1mg
Vitamin B9, folate 93mcg 93mcg
Vitamin C, ascorbic 80.8mg 81mg
Vitamin PP, NE 1.46mg 1mg
Potassium, K 1724mg 1724mg
Calcium, Ca 111mg 111mg
Magnesium, Mg 264mg 264mg
Sodium, Na 148mg 148mg
Sera, S 114.3mg 114mg
Phosphorus, P 252mg 252mg
Iron, Fe 11.1mg 11mg
Manganese, Mn 28.408mg 28mg
Copper, Cu 328mcg 328mcg
Selenium, Se 5.6mcg 6mcg
Zinc, Zn 1.09mg 1mg
Saturated fatty acids 1.586g 2g
14: 0 Myristinova 0.006g 0g
16: 0 Palmitic 1.157g 1g
18: 0 Stearin 0.247g 0g
Monounsaturated fatty acids 0.429g 0g
16: 1 Palmitoleic 0.003g 0g
18: 1 Olein (omega-9) 0.39g 0g
20: 1 Gadolein (omega-9) 0.006g 0g
Polyunsaturated fatty acids 2.067g 2g
18: 2 Linoleum 0.754g 1g
18: 3 Linolenic 1.242g 1g
20: 4 Arachidon 0.013g 0g
Omega-3 fatty acids 1.248g 1g
22: 5 Docosapentaenoic (DPC), Omega-3 0.006g 0g
Omega-6 fatty acids 0.767g 1g

Nutrition Facts About Saffron

How To Cook Corn Soup With Saffron And Shrimp - Recipe

Required products :

  • 100 grams of butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, mashed
  • 1 long hot pepper, finely chopped
  • grains of 4 cobs of corn
  • 1 teaspoon saffron
  • 6 tablespoons chicken broth
  • 400 grams of shrimp, finely chopped

Method of preparation :

Put half of the butter and olive oil in a saucepan, when hot, add the onion, garlic and hot pepper. Fry for 5 minutes until the onion is soft. Add the corn kernels, half the saffron and stir to color the butter. Pour the broth and put the corn cobs in the soup. Cook on low heat for 40 minutes to maximize the taste of the broth. Remove the corn cobs and blend half of the soup. Return the pureed soup back to the pan and stir. Season to taste.

Melt the remaining oil in a saucepan and add the saffron. Fry for 2-3 minutes to give the butter a thick color. Add the shrimp and stir, after about 2-3 minutes remove from the heat and season.

Serve the shrimp soup.



More on the topic:
  • Shrimp in a pan with garlic, butter and wine
  • Shrimp in the oven with garlic and butter
  • Shrimp with lemon and garlic on a grill pan
  • Fried rice with shrimp and vegetables

How To Cook Saffron Potatoes With Butter, Vinegar And Garlic - Recipe

Necessary products:


  • 500 grams of fresh potatoes
  • 125 grams of butter
  • 2-3 sprigs of fresh parsley
  • 3-4 crushed garlic cloves
  • 2 tablespoons wine vinegar
  • 1/4 teaspoon saffron
  • salt, pepper


Method of preparation:

Peel the potatoes, melt the butter in a saucepan and fry them whole. Season with salt and pepper and saffron. Stir and simmer for 15 minutes.

Mix the garlic with the vinegar, part of the chopped parsley and stir. When ready, serve the potatoes warm, sprinkled with the remaining parsley and the resulting sour sauce.

Enjoy your meal!


More on the topic:
  • Potatoes in butter with saffron, wine and seeds
  • Satsebeli sauce
  • Spinach casserole with potatoes, garlic and cheese
  • Rustic potatoes in aromatic oil in a pan

How To Cook Milanese Risotto With Saffron - Recipe

Necessary products:

180 grams of round grain rice

600 ml of vegetable broth

30 grams of butter

20 grams of Parmesan cheese

0.5 tsp ground saffron

1 onion

pinch of salt

pinch of ground black pepper

Method of preparation:

Melt half the butter over low heat. Finely chop the onion and fry it in butter. Add the rice and fry for about 5 minutes (until translucent). Then put some of the broth (enough to cover the rice) and let it simmer over low heat, stirring occasionally. When the rice is almost ready, add the saffron (pre-dissolved in a little hot water). When the rice is completely ready, add the remaining butter and grated Parmesan. Add salt, pepper to taste and leave the dish for 5 minutes in a closed container to absorb the taste of spices. Serve hot.

Enjoy your meal!

More on the topic:
  • Risotto with bacon, basil and roasted tomatoes
  • Risotto with onions, bacon and peas
  • Risotto with mint and light sauce
  • Risotto dessert with nectarines
About | Privacy | Marketing | Cookies | Contact us

All rights reserved © ThisNutrition 2018-2024

Medical Disclaimer: All content on this Web site, including medical opinion and any other health-related information, is for informational purposes only and should not be considered to be a specific diagnosis or treatment plan for any individual situation. Use of this site and the information contained herein does not create a doctor-patient relationship. Always seek the direct advice of your own doctor in connection with any questions or issues you may have regarding your own health or the health of others.

Affiliate Disclosure: Please note that each post may contain affiliate and/or referral links, in which I receive a very small commission for referring readers to these companies.