Saffron Nutrition Facts

The Crocus sativus plant grows to about 5-10 cm in height and bears lavender colored flowers during each season which lasts from October till November. Each flower features perianth which consists of stalk, known as “style”, connecting to the three “stigmas” or “threads” to the rest of the plant. These orange-yellow colored stigmas along with the style constitute “saffron” which is used as spice.

Good crop production demands cool dry climate with well drained rich fertile soil and irrigation facilities or sufficient amount of rain fall. The flowers are generally harvested during the early morning hours and soon the stigma separated.

Saffron has distinct flavour because of the chemical components in it picrocrocin and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue and safranal, which gives saffron its distinct hay-like flavor. These traits along with its medicinal properties make it a valuable ingredient in many foods worldwide.

See the table below for in depth analysis of nutrients:

Saffron (Crocus Sativus),Nutritional value per 100 g.
PrincipleNutrient ValuePercentage of RDA
Energy310 Kcal15.5%
Carbohydrates65.37 g50%
Protein11.43 g21%
Total Fat5.85 g29%
Cholesterol0 mg0%
Dietary Fiber3.9 g10%
Folates93 mcg23%
Niacin1.46 mg9%
Pyridoxine1.010 mg77%
Riboflavin0.267 mg20%
Vitamin A530 IU18%
Vitamin C80.8 mg135%
Sodium148 mg10%
Potassium1724 mg37%
Calcium111 mg11%
Copper0.328 mg37%
Iron11.10 mg139%
Magnesium264 mg66%
Manganese28.408 mg1235%
Phosphorus252 mg36%
Selenium5.6 mcg10%
Zinc1.09 mg10%

(Source: USDA National Nutrient data base)