Evaluation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria

Micronutrient deficiencies remain a public health challenge globally, especially among developing countries of the world.Spices constitute an important part of daily diets of many populations but their nutritional roles are yet to be fully investigated.Micronutrient potentials of seven indigenous spices in Nigeria (Allium Ascalonicum, Piper guneensis, Aframomum melegueta, Zingiber officinale, Ocimum basilicum, Allium sativum, and Eugenia caryophyllata) were evaluated using standard methods of AOAC and atomic absorption spectrophotometry.The results revealed that 100g edible portion of the spices contained between 15.5 -91.1g moisture, 0.29 -1.77g ash, 7.00 -750.00mgcalcium, 74.00 -261.00mgphosphorus, 98.1 -356.5µgβ-carotene and 7.30 -38.30mg ascorbic acid.O basilicum, P. guineensis and A. ascalonicum were very high in calcium content while Z. officinale, O. basilicum and A. melegueta were high in phosphorus and can be good sources of these minerals.All the spices were poor in iron and zinc, and might not make significant contribution to intake of these minerals.The spices can be good sources of βcarotene and ascorbic acids which are antioxidants.100g edible portion of the spices can contribute between 0.7 -75% calcium, 9.8 -35.7% β-carotene, and 12.1 -63.8% ascorbic acid to % RDAs of consumers, hence their consumption should be encouraged.