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condiment
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OverviewAI-generated
A condiment is a food product categorized under the general term "condiments." The subject is referenced by 896 other encyclopedia articles. In scientific literature, there are 4402 publications associated with the query "condiment."
The Openfoodfacts database lists 62063 products in the condiments category. Nutritional data for these items indicates an energy content of 170 kcal. The composition includes 9.6 of fat, with 1.9 of saturated fat. Carbohydrate levels are 17.9, containing 10.8 of sugars and 1.8 of fiber. Protein content is 2.1, while salt levels are 10.37. The nutriscore is e, and the nova score is 4.
Synthesized by Vinony from 17 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 62,063 products
- Energy
- 170 kcal
- Fat
- 9.6 g
- — of which saturates
- 1.9 g
- Carbohydrates
- 17.9 g
- — of which sugars
- 10.8 g
- Fibre
- 1.8 g
- Protein
- 2.1 g
- Salt
- 10.37 g
via Open Food Facts · ODbL
Research
4,402 papers- Turmeric: A condiment, cosmetic and cure.Indian journal of dermatology, venereology and leprology · 2018
- Brassica Nigra: Ethopharmacological Review of a Routinely Used Condiment.Current drug discovery technologies · 2019
- Excessive condiment intake and renal calculi.Nutrition reviews · 1968
- Condiments.Acta hepato-gastroenterologica · 1974
- Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment.Food research international (Ottawa, Ont.) · 2022
via PubMed
Wikidata facts
- Subclass of
- food additive
- Image
- Shichimitogarashibottle.jpg
Show 4 more facts
- Commons category
- Condiments
- topic's main category
- Category:Condiments
- Commons gallery
- Condiments
- on focus list of Wikimedia project
- Wikipedia:Vital articles/Level/4
via Wikidata · CC0
Article · Français
Un condiment est une substance destinée à assaisonner, mais pouvant éventuellement être consommée en légume, qui relève la saveur des préparations culinaires, notamment des sauces. Le plus souvent d'origine végétale, il peut être d'origine animale (bouillon de viande) ou minérale (sel). Servi à part du mets, il se distingue des herbes et aromates de cuisine intégrés directement dans la préparation.
Abstract from DBpedia / Wikipedia · CC BY-SA