Know what’s on your plate
Ground cinnamon
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 247 kcal —
- Protein 4 g 8%
- Carbohydrate 27 g 10%
- Fat 1.2 g 2%
- Saturated fat 0.3 g 2%
- Fibre 53 g 190%
- Sugars 2.2 g —
- Sodium 10 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 15 µg 2%
- Vitamin C 3.8 mg 4%
- Vitamin D 0 µg 0%
- Vitamin E 2.3 mg 15%
- Vitamin K 31.2 µg 26%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.36 mg 7%
- Vitamin B6 0.16 mg 9%
- Folate (B9) 6 µg 2%
- Vitamin B12 0 µg 0%
- Choline 11 mg 2%
Minerals
- Calcium 1002 mg 77%
- Iron 8.3 mg 46%
- Magnesium 60 mg 14%
- Phosphorus 64 mg 5%
- Potassium 431 mg 9%
- Zinc 1.8 mg 17%
- Copper 0.34 mg 38%
- Manganese 17.5 mg 759%
- Selenium 3.1 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 247 | 4 g | 28 g | 1.2 g |
| 1 × tsp | 2.6 g | 6 | 0.1 g | 0.7 g | 0 g |
| 1 × tbsp | 7.8 g | 19 | 0.3 g | 2.1 g | 0.1 g |
| 2 × tsp | 5.2 g | 13 | 0.2 g | 1.4 g | 0.1 g |
| ½ × tsp | 1.3 g | 3 | 0.1 g | 0.4 g | 0 g |
| 3 × tsp | 7.8 g | 19 | 0.3 g | 2.1 g | 0.1 g |
| 4 × tsp | 10.4 g | 26 | 0.4 g | 2.9 g | 0.1 g |
Similar foods
Questions about Ground cinnamon
How much ground cinnamon should you add to porridge?
Start with a pinch per bowl and stir it in while the porridge is hot; adding it gradually gives a warm aroma without letting its flavour dominate. A small sieve helps prevent dry clumps.
How do you stop ground cinnamon clumping in cake batter?
Whisk it thoroughly into the flour and other dry ingredients before adding any liquid. This spreads the spice evenly and avoids pockets of strong cinnamon in the finished cake.
How should you store ground cinnamon?
Keep it in a tightly closed jar in a cool, dark, dry cupboard, away from the cooker and steam. If it has lost most of its scent, it will add little flavour to a dish.
What goes well with ground cinnamon besides sweet dishes?
It works in savoury stews and tagines with lamb, chickpeas, onions or dried fruit; add a little early in cooking so it melds with the other spices. In sweet cooking, it is familiar in cinnamon rolls, apple crumble and rice pudding.
Can you use ground cinnamon instead of a cinnamon stick?
You can, but ground cinnamon disperses through a dish and can make it cloudy, while a stick infuses flavour and can be lifted out. In a drink or clear broth, steep the stick; use ground cinnamon when you want the spice to remain in the food.
Is ground cinnamon stronger than a cinnamon stick?
Ground cinnamon releases its flavour quickly because it is finely powdered, so it can seem more immediate than a stick steeped in liquid. A stick gives a slower infusion and is easier to remove.
What is ground cinnamon made from?
It is made by drying and grinding the inner bark of cinnamon trees. The bark curls into the familiar quills as it dries; grinding turns it into the powder used in baking and cooking.
Source: USDA FoodData Central 171320 · per 100 g · carbohydrate per EU label, fibre excluded
