Spices, poultry seasoning
FDC 171331tsp (2 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 93 · +0 vs Spices & herbs medianAs a spice blend rather than a whole food, poultry seasoning still earns an Elite score of 93 of 100, though it ranks 29th of 60 within the crowded spices and herbs category, standing out for iron at 196% DV, calcium at 77% DV, magnesium at 53% DV and dietary fiber at 40% DV.
This blend goes into small pinches to season poultry, stuffing, and gravies rather than being eaten in any meaningful quantity, so its per-100g nutrient percentages reflect the concentrated spice, not a realistic serving. A 1 tsp (2 g) shake is the practical amount, and no limits are flagged for the ingredient itself at that scale.
See how this score is calculated, build a plate around spices, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 307 kcal | 15% |
| Total fat | 7.5 g | 10% |
| Saturated fat | 3.3 g | 16% |
| Cholesterol | 0 mg | 0% |
| Sodium | 27 mg | 1% |
| Carbohydrate | 66 g | 24% |
| Dietary fiber | 11 g | 40% |
| Sugars | 1.8 g | |
| Protein | 9.6 g | 19% |
| Potassium | 684 mg | 15% |
| Calcium | 996 mg | 77% |
| Iron | 35 mg | 196% |
| Magnesium | 224 mg | 53% |
| Vitamin C | 12 mg | 13% |
| Vitamin A | 132 µg | 15% |
| Vitamin E | 1.3 mg | 9% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 6 kcal | 0% |
| Total fat | 0.15 g | 0% |
| Saturated fat | 0.07 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0.54 mg | 0% |
| Carbohydrate | 1.3 g | 0% |
| Dietary fiber | 0.23 g | 1% |
| Sugars | 0.04 g | |
| Protein | 0.19 g | 0% |
| Potassium | 14 mg | 0% |
| Calcium | 20 mg | 2% |
| Iron | 0.71 mg | 4% |
| Magnesium | 4.5 mg | 1% |
| Vitamin C | 0.24 mg | 0% |
| Vitamin A | 2.6 µg | 0% |
| Vitamin E | 0.03 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 171331Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the spices & herbs median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Spices, coriander seedDensity 94 vs 93Spices, fennel seedDensity 94 vs 93Spices, celery seedDensity 94 vs 93Original analysis by NutriVerdict
In the kitchen and how to use it
Poultry seasoning is a pre-mixed blend, typically built from sage, thyme, marjoram, rosemary, and black pepper, designed to season chicken and turkey without measuring out several individual herbs. It is rubbed onto skin before roasting, stirred into bread stuffing or dressing, or added to gravies and pan sauces built from poultry drippings. Because it is a dried blend, a small pinch goes a long way, and it is most often used by the teaspoon rather than the tablespoon.
Keep poultry seasoning in a sealed jar away from heat and light, and use it within about a year for the best aroma, as with most dried spice blends. A one-teaspoon serving (2 grams) has 307 calories per 100 grams but contributes a negligible amount of calories at that small serving size, since it is used in tiny quantities to flavor much larger dishes. Per 100 grams it is notably high in iron, at 196% of the Daily Value, and calcium, at 77%, though because a typical serving is only a couple of grams, its main role in a meal is flavor rather than a meaningful nutrient contribution.
Frequently asked questions about spices
How many calories are in poultry seasoning?
It has 307 calories per 100 grams, but a typical one-teaspoon serving of 2 grams contributes only a small fraction of that.
What is poultry seasoning made from?
It is typically a blend of sage, thyme, marjoram, rosemary, and black pepper, made for seasoning chicken and turkey.
How do you use poultry seasoning?
It is rubbed onto poultry skin before roasting, mixed into stuffing or dressing, or added to gravies made from poultry drippings.