Nutritional Composition of Allspice per 100 g |
| Composition | USDA Handbook 8-2 (Ground) | ASTA |
| Water (g) | 8.46 | 9.0 |
| Food energy (kcal) | 263 | 380 |
| Protein (g) | 6.09 | 6.0 |
| Fat (g) | 8.96 | 6.6 |
| Carbohydrates (g) | 72.12 | 74.4 |
| Ash (g) | 4.65 | 4.2 |
| Calcium (g) | 0.661 | 0.800 |
| Phosphorus (mg) | 113 | 110 |
| Sodium (mg) | 77 | 80 |
| Potassium (mg) | 1044 | 110 |
| Iron (mg) | 7.06 | 7.5 |
| Thiamine (mg) | 0.101 | 0.100 |
| Riboflavin (mg) | 0.063 | 0.060 |
| Niacin (mg) | 2.86 | 2.9 |
| Ascorbic acid (mg) | 39.2 | 39 |
| Vitamin A activity (RE) | 54 | 54 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1972. |
| The Nutritional Composition of Spices. ASTA Research Committee February 1977. |
