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Herbs and spices have been an integral part of man’s food eitherfor their taste, colour, flavour and their nutritional value. Ten Spiceplants belonging to six families were collected, cleaned, pulverizedand analysed for their percentage proximate composition usingstandard procedures. The result revealed that all spice plants hadacceptably and favourably low amount of percentage moisture.Allium cepa and Xylopia had the highest percentage ofcarbohydrates, Parkia top the chart for protein followed by Alliumsativum and Monodora. Ocimum had the highest percentage of ashand fibre content while Parkia was richest in fat. The paperrecommends that harnessing these spices in our daily diet couldgo a long way in enhancing nutrition by improving the immunefunction, Boosts energy, enhance mental and body health, supportgrowth and development. It could also lead to better therapeuticoptions and dietary recommendations for individuals at risk ofchronic disease as the body will be sure of getting all the nutrientsit needs to thrive..
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Audu et al. (2025) studied this question.
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