Gewürz

Also known as spices

geschmacksgebende Zutaten bei der Zubereitung von Speisen und Getränken

OverviewAI-generated

Spice is a subject categorized under "Spices" in the Commons category and featured in the "Spice" gallery. It is associated with a water footprint of 7048 and has 239749 social media followers. The term appears in 10928 PubMed records under the query "spice."

In Openfoodfacts, spices are listed as a category containing 390 products. These items have an energy content of 162 kcal, with 4.2 g of fat, including 0.9 g of saturated fat. They contain 27.4 g of carbohydrates, 6 g of sugars, 7.7 g of fiber, and 4 g of proteins. The salt content is 7.17 g, and they are classified as nova 1.

The concept is referenced by 1,660 other encyclopedia articles.

Synthesized by Vinony from 18 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 390 products

1NOVA · Unprocessed / minimally processed

Energy: 162 kcal
Fat: 4.2 g
— of which saturates: 0.9 g
Carbohydrates: 27.4 g
— of which sugars: 6 g
Fibre: 7.7 g
Protein: 4 g
Salt: 7.17 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

10,928 papers

Spice allergy.ReviewAnnals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology · 2011Chen JL, Bahna SLDOI: 10.1016/j.anai.2011.06.020
Spice-Derived Phenolic Compounds: Potential for Skin Cancer Prevention and Therapy.ReviewMolecules (Basel, Switzerland) · 2023Baloghová J, Michalková R, Baranová Z et al.DOI: 10.3390/molecules28176251
Spice Production, Marketing, and Value Chain in Ethiopia.ReviewTheScientificWorldJournal · 2024Wondimnew ADOI: 10.1155/2024/5211327
T-LGLL: variety is the spice of this leukemia.Blood · 2023Pflug NDOI: 10.1182/blood.2022018074
Spice use in food: Properties and benefits.ReviewCritical reviews in food science and nutrition · 2017Jessica Elizabeth T, Gassara F, Kouassi AP et al.DOI: 10.1080/10408398.2013.858235
Efficacy of Spice Supplementation in Rheumatoid Arthritis: A Systematic Literature Review.Nutrients · 2020Letarouilly JG, Sanchez P, Nguyen Y et al.DOI: 10.3390/nu12123800
Antimicrobial mechanisms of spice essential oils and application in food industry.ReviewFood chemistry · 2022Li YX, Erhunmwunsee F, Liu M et al.DOI: 10.1016/j.foodchem.2022.132312
Biosynthetic pathways and metabolic engineering of spice flavors.ReviewCritical reviews in food science and nutrition · 2021Huang L, Ho CT, Wang YDOI: 10.1080/10408398.2020.1769547

via PubMed

Wikidata facts

Subclass of: colonial goods
Material used: aromatic plant
Image: Spices1.jpg
Has use: food preservation

Show 10 more facts

Commons category: Spices
topic's main category: Category:Spices
Commons gallery: Spice
topic has template: Template:Herbs & spices
partially coincident with: food powder
different from: spice
P8168: Theodotion
on focus list of Wikimedia project: Wikipedia:List of articles all languages should have
water footprint: 2.35
social media followers: 239749

Sources (7)

via Wikidata · CC0

Article · Deutsch

Gewürze sind Pflanzenteile (Blätter, Blüten, Rinde, Wurzeln, Früchte, Saft), die frisch, getrocknet oder bearbeitet vorkommen und die wegen ihres natürlichen Gehaltes an Geschmacks- und Geruchsstoffen (ätherischen Ölen) als würzende oder geschmacksgebende Zutaten bei der Zubereitung von Speisen und Getränken aller Art eingesetzt werden. Sämtliche sonstige Stoffe, die der Geschmacksverbesserung dienen oder die Bekömmlichkeit verbessern, werden als Würzmittel bezeichnet. Gewürze haben zudem nicht nur geschmacklichen Nutzen, sondern werden traditionell auch zur Haltbarmachung von Lebensmitteln und Getränken verwendet. Ferner vertreibt ihr Duft auch Vorratsschädlinge.

Abstract from DBpedia / Wikipedia · CC BY-SA