The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Mace

Regency grade mace

All values below are per 1 tsp (1.7g) of ground mace.

Proximates
Water 0.14g
Energy 8kcal
Protein 0.11g
Total lipid (fat) 0.55g
Carbohydrate, by difference 0.86g
Fiber, total dietary 0.3g

Minerals
Calcium, Ca 4mg
Iron, Fe 0.24mg
Magnesium, Mg 3mg
Phosphorus, P 2mg
Potassium, K 8mg
Sodium, Na 1mg
Zinc, Zn 0.04mg

Vitamins
Vitamin C, total ascorbic acid 0.4mg
Thiamin 0.005mg
Riboflavin 0.008mg
Niacin 0.023mg
Vitamin B-6 0.003mg
Folate, DFE 1µg
Vitamin B-12 0.00µg
Vitamin A, RAE 1µg
Vitamin A, IU 14IU
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU

Lipids
Fatty acids, total saturated 0.162g
Fatty acids, total monounsaturated 0.190
Fatty acids, total polyunsaturated 0.075
Cholesterol 0mg

Tips on buying quality mace

Our recommendation is to to buy whole whenever possible. Powdered mace is often made using old and unsightly pieces of mace. Because mace is such a hard to naturally grow spice, and rarely looks good – most traders dare not to sell whole mace. Good quality mace come from from it’s ancient origin in Indonesia. Here, mace takes on a lovely orange colour, with only a few discoloured-pieces showing up in each crop. They are also highly concentrated in essential oils, hence the flavour is much stronger and highly distinctive. In case you’re unsure, please refer to our quality and grade standards here when buying good quality whole mace.

Data taken from United States Department of Agriculture


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