-IBIS-1.5.0-
rx
food
clove
nutrition

definition

clove:

Ayurvedic:
» qualities: bitter, pungent, hot, Vipaka sweet
» actions: rejuvenator, subsides Vayu, Pitta, and Kapha
» uses: consumption, cough, colic, asthma, hiccough, impurities of Blood and distension, oil for cavities to relieve pain (Thakkur, p. 75)

Chinese:
» qualities: warm, pungent
» actions: descending, warms internal region, especially Kidney; affects Stomach, Spleen and Kidney
» uses: bad breath, vomiting, hiccoughing, upset stomach, diarrhea, abdominal pain, hernia (Lu, p. 52)

• biochemical:
» form: ground cloves
» portion: 1 teaspoon
» calories (kcal): 7
» weight (g): 2
» water (%): 5
» protein (g): 0.1
» fat (g): 0.4
» carbohydrates (g): 1.3
» unsaturated fatty acid (g): 0.3
» saturated fatty acid (g): 0.1
» calories from fat (%): 51.4
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 1
» vitamin A (IU): 11
» vitamin B1 (mg): 0
» vitamin B2 (mg): .01
» vitamin B3 (mg): 0
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg): 2
» vitamin E (IU):
» folic acid (mcg):
» pantothenic acid (mg):
» sodium (mg): 5
» potassium (mg): 23
» calcium (mg): 14
» phosphorus (mg): 2
» magnesium (mg): 6
» iron (mg): .18
» zinc (mg): .02
» copper (mg):
» manganese (mg):


footnotes