Culinary plants: Nutrition Facts and Calories
This category covers a range of prepared plant-based ingredients used to add flavour and texture to meals. Examples include dried herbs and spices, pickled vegetables, and preserved garlic or onion products. These items are often used in small quantities, primarily for their sensory qualities. When reviewing product labels, the ingredient list is important. Ingredients are listed in descending order by weight, so those appearing earlier contribute more to the product's overall composition. For products like pickled onions or garlic in marinade, the liquid or marinade ingredients will typically be listed first. Salt content is declared on the nutrition label, and for some preserved items, this may be a notable amount. Sugar content is also shown, and for certain sweet pickles or relishes, this can be significant. Fibre content is generally low in these types of products, as processing can reduce it. The presence of added fats or oils may also be noted in the ingredients and on the nutrition label. All values are shown per 100 g so products can be compared.
30 products · values per 100 g
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