|
Description
| Item:
|
Poppy
Seed |
| Latin
Name: |
Papaver
somniferum L. |
| Family:
|
Papaveraceae
|
Background Information:
Poppy seeds have been
cultivated for over 3000 years. Homer referred to them in his
writings; and early Greeks and Romans used them for their food
and medicines. Although coming from the same plant that produces
opium, the poppy seed is not narcotic because it is not formed
until after the capsule has lost its opium-yielding potential.
Physical Description:
Poppy seed plants grow
to a height of 1 m (3 ft) and may be annual, biennial, or perennial.
Poppy seeds are no larger than 1 mm in diameter. It would take
almost a million seeds to weight one pound (453.5 g). Color is
bluish-black but a white variety also exists and is popular in
Scandinavian countries.
Primary Countries of Origin:
| Turkey
|
Holland
|
|
| Czech
Republic |
|
|
| Australia
|
|
|
Harvest Times:
Turkey – July/August
Czech Republic/Holland
– August/September
Australia – Febuary/March
Uses:
The tiny poppy seeds,
which have an agreeable nutty flavor and no narcotic properties,
are used as a condiment on rolls, pastry and baked goods. They
are also crushed to produce an edible oil.
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Spices,
poppy seed
|
| Nutrient |
Units |
Value per
100 g,
edible portion |
N |
SE |
| Proximates
|
| Water |
g |
6.782 |
27 |
.550 |
| Energy |
kcal |
533.193 |
0 |
0.000 |
| Energy |
kj |
2231.000 |
0 |
0.000 |
| Protein |
g |
18.041 |
18 |
.514 |
| Total lipid
(fat) |
g |
44.704 |
29 |
.848 |
| Carbohydrate,
by difference |
g |
23.690 |
0 |
0.000 |
| Fiber, total
dietary |
g |
10.000 |
0 |
0.000 |
| Ash |
g |
6.783 |
25 |
.235 |
| Minerals
|
| Calcium, Ca
|
mg |
1448.444 |
9 |
67.314 |
| Iron, Fe |
mg |
9.394 |
10 |
.323 |
| Magnesium,
Mg |
mg |
331.425 |
4 |
16.172 |
| Phosphorus,
P |
mg |
848.511 |
9 |
19.015 |
| Potassium,
K |
mg |
699.580 |
5 |
64.427 |
| Sodium, Na
|
mg |
21.000 |
3 |
5.508 |
| Zinc, Zn |
mg |
10.233 |
3 |
1.247 |
| Copper, Cu
|
mg |
1.633 |
0 |
0.000 |
| Manganese,
Mn |
mg |
6.833 |
0 |
0.000 |
| Selenium,
Se |
mcg |
1.600 |
0 |
0.000 |
| Vitamins
|
| Vitamin C,
ascorbic acid |
mg |
3.000 |
0 |
0.000 |
| Thiamin |
mg |
.849 |
6 |
.073 |
| Riboflavin
|
mg |
.173 |
6 |
.008 |
| Niacin |
mg |
.976 |
9 |
.052 |
| Vitamin B-6
|
mg |
.444 |
2 |
.048 |
| Folate |
mcg |
58.000 |
0 |
0.000 |
| Vitamin B-12
|
mcg |
0.000 |
0 |
0.000 |
| Vitamin A,
IU |
IU |
0.000 |
1 |
0.000 |
| Vitamin A,
RE |
mcg_RE |
0.000 |
1 |
0.000 |
| Vitamin E
|
mg_ATE |
2.720 |
0 |
0.000 |
| Lipids
|
| Fatty acids,
saturated |
g |
4.870 |
0 |
0.000 |
| 4:0 |
g |
0.000 |
0 |
0.000 |
| 6:0 |
g |
0.000 |
0 |
0.000 |
| 8:0 |
g |
0.000 |
0 |
0.000 |
| 10:0 |
g |
0.000 |
0 |
0.000 |
| 12:0 |
g |
0.000 |
0 |
0.000 |
| 14:0 |
g |
0.000 |
0 |
0.000 |
| 16:0 |
g |
4.110 |
5 |
.247 |
| 18:0 |
g |
.670 |
5 |
.081 |
| Fatty acids,
monounsaturated |
g |
6.340 |
0 |
0.000 |
| 16:1 |
g |
.130 |
1 |
0.000 |
| 18:1 |
g |
6.170 |
5 |
.547 |
| 20:1 |
g |
.040 |
1 |
0.000 |
| 22:1 |
g |
0.000 |
0 |
0.000 |
| Fatty acids,
polyunsaturated |
g |
30.820 |
0 |
0.000 |
| 18:2 |
g |
30.490 |
5 |
.457 |
| 18:3 |
g |
.330 |
3 |
.190 |
| 18:4 |
g |
0.000 |
0 |
0.000 |
| 20:4 |
g |
0.000 |
0 |
0.000 |
| 20:5 |
g |
0.000 |
0 |
0.000 |
| 22:5 |
g |
0.000 |
0 |
0.000 |
| 22:6 |
g |
0.000 |
0 |
0.000 |
| Cholesterol
|
mg |
0.000 |
0 |
0.000 |
| Phytosterols
|
mg |
89.000 |
0 |
0.000 |
| Amino acids
|
| Tryptophan
|
g |
.255 |
0 |
0.000 |
| Threonine
|
g |
.905 |
0 |
0.000 |
| Isoleucine
|
g |
.905 |
0 |
0.000 |
| Leucine |
g |
1.484 |
0 |
0.000 |
| Lysine |
g |
1.099 |
0 |
0.000 |
| Methionine
|
g |
.470 |
0 |
0.000 |
| Cystine |
g |
.453 |
0 |
0.000 |
| Phenylalanine
|
g |
.882 |
0 |
0.000 |
| Tyrosine |
g |
.681 |
0 |
0.000 |
| Valine |
g |
1.287 |
0 |
0.000 |
| Arginine |
g |
1.995 |
0 |
0.000 |
| Histidine
|
g |
.528 |
0 |
0.000 |
| Alanine |
g |
1.178 |
0 |
0.000 |
| Aspartic acid
|
g |
2.202 |
0 |
0.000 |
| Glutamic acid
|
g |
4.541 |
0 |
0.000 |
| Glycine |
g |
1.123 |
0 |
0.000 |
| Proline |
g |
1.062 |
0 |
0.000 |
| Serine |
g |
.987 |
0 |
0.000 |
USDA
Nutrient Database for Standard Reference, Release 12 (March
1998)
|
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ASTA Cleanliness
Specifications:
| Extraneous/Foreign
Matter |
0.5%
by weight |
| Insect
Defiled/Infested: |
1%
by weight |
| Mold:
|
1%
by weight |
| Whole
Insects, Dead (by count): |
2
by count |
| Excreta,
Mammalian: |
3
mg/lb |
| Excreta,
Other: |
3
mg/lb |
Microbiological Analysis: (AOAC)
| Pathogens:
|
Negative
|
| Aflatoxin:
|
Negative
|
| Salmonella:
|
Negative
|
| Pesticide
Residues: |
Below
level of detection |
Recommended Storage Conditions:
| Temperature:
|
68
degrees F (20 degrees C) |
| Humidity:
|
70%
|
| Shelf
Life: |
Six
months |
Seeds conform to all requirements
of the Federal Food, Drug and Cosmetic Act.
Standard Packing:
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|
