Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

Table 1

Chemical composition (%) of cress, mustard, black cumin, fenugreek, black pepper, and clove seeds^*.

Analysis	Cress	Mustard	Black cumin	Fenugreek	Black pepper	Clove
Moisture	2.88±0.1	4.36±0.1	2.55±0.2	7.71±0.2	4.68±0.3	7.74±0.2
Crude fat	23.19±0.2	38.45±0.5	31.95±0.3	4.51±0.2	5.34±0.6	16.63±0.3
Crude protein	24.19±0.5	25.39±0.3	20.61±0.3	12.91±0.4	25.45±0.4	6.9±0.4
Crude fiber	11.9±0.4	6.36±0.1	10.37±0.1	13.14±0.3	23.6±0.3	11.47±0.5
Ash	7.1±0.1	4.25±0.1	4.51±0.1	4.23±0.05	3.57±0.1	5.96±0.1
Total carbohydrate^**	30.74±1.2	21.19±0.9	30.0±1.2	57.5±2.2	37.36±1.4	51.3±2.7

^∗Means (𝑛=3) ± SD.
^**Calculated by difference.