Nutrition and buying tips: 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