Nutritional Analysis and Determination of Heavy Metal Content of Some Spices from the Northern Region, Bangladesh

Spices are generally consumed because of their medicinal properties, taste, and add flavor to food. Objectives: To determine the nutrient contents heavy metals five commonly spices, namely turmeric (Curcuma longa), bay leaf (Laurus nobilis), red chili (Capsicum annuum), coriander (Coriander sativum), black cumin (Nigella sativa) were collected from local market Northern zone, Bangladesh analyzed. Methods: Nutrient composition was assessed by proximate analysis, trace atomic absorption spectrophotometry while indophenol method used vitamin C. Result: The results revealed that spices good sources carbohydrate, fiber, fat. highest levels carbohydrates, dietary protein, fat observed in (71.1%), (40.0%), (16.77%), (17.8%) respectively. Vitamin C present amounts ranging 0.04 0.1 mg/100g, except (35.0 mg/100g). Essential minerals like sodium, potassium, calcium, magnesium, iron significantly leaf. Most metal appreciable i.e. much lesser than statutory safe limit approved WHO FAO for some samples. Conclusion: current study concluded investigated nutritionally rich, examined samples human consumption.