<1 %
Iron contributes to normal cognitive function, to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in tamarind pulp?
2.7kcal
in a 1 g pinch
273 kcal per 100 g.
Source: UK CoFID 2021, record 13-856. Checked 5 October 2026.
0 gFat
0.03 gProtein
0.65 gCarbohydrate
<1 %Daily iron
What’s in a 1 g pinch
More than half of a pinch is carbohydrate, 0.65 g of it sugars.
- 0 gFat
- 0.03 gProtein
- 0.65 gCarbohydrate
- 0.26 gWater
- 0.1 gMinerals and the rest
Above average for herbs and spices
Tamarind pulp is 273 kcal per 100 g. The 35 herbs and spices in this database average 193.
Tamarind pulp273
Herbs and spices average193
High in sugar
64.5 g of sugars per 100 g, which is red on a UK traffic-light label (the line is 22.5 g).
Sugars, per pinch0.65 g
Vitamins and minerals in tamarind pulp
One of the 10 reach the “high in” level: iron.
None recorded
- Vitamin D
- Vitamin B12
Show all 10 with amounts
Iron0.04 mg, <1 %
Thiamin (vitamin B1)0 mg, <1 %
Phosphorus1.1 mg, <1 %
Calcium1.1 mg, <1 %
Riboflavin (vitamin B2)0 mg, <1 %
Vitamin C0.05 mg, <1 %
Potassium1 mg, <1 %
Vitamin A0.0001 mg, <1 %
Vitamin Dnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What tamarind pulp doesn’t give you. And where to find it.
No recorded vitamin D or vitamin B12, and only 1.3 % of the vitamin A reference intake per 100 g.
Vitamin D
0mgin tamarind pulp
Find it inBloater, grilled500 % per 100 g
Vitamin B12
0mgin tamarind pulp
Find it inLiver, ox, raw4400 % per 100 g
Vitamin A
1.3%in tamarind pulp, per 100 g
Find it inLiver, calf, fried3152 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Tamarind pulp against other herbs and spices
Per 100 g, saffron has the most iron in this comparison, followed by coriander leaves (dried).
11.1mg
8mg
5.2mg
4.2mg
3.9mg
3.2mg
Saffron+6.9 mg
Coriander leaves, dried+3.8 mg
Tamarind pulp, flesh onlythis page
Garlic powder−0.3 mg
Dill, fresh−1 mg
All values per 100 g, from the same dataset. Differences are against tamarind pulp.
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Questions about tamarind pulp
The questions people ask about tamarind pulp, answered from the dataset.
How many calories are in a portion of tamarind pulp?
A typical portion (1 g, a pinch) gives 3 kcal. Per 100 g the figure is 273 kcal.
Is tamarind pulp high in iron?
Yes. Tamarind pulp, flesh only has 4.2 mg iron per 100 g, 30 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does tamarind pulp have most of?
By share of the daily reference intake: iron (4.2 mg, 30 %), thiamin (0.29 mg, 26 %) and phosphorus (110 mg, 16 %) per 100 g.
What counts as a portion of tamarind pulp?
This page uses 1 g, a pinch, the usual UK portion for herbs and spices. Every “per portion” figure is the per-100 g value scaled to that weight.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-856, Tamarind pulp, flesh only, published by Public Health England under the Open Government Licence v3.0. Main data references: Vegetables, Herbs and Spices Supplement, 1991. Values are per 100 g of the edible part; a pinch is 1 g, a pinch, the usual UK portion for herbs and spices. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 35 herbs and spices kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More herbs and spices
From the same group, with calories per 100 g, and the foods with the most iron.
More herbs and spices
- Parsley, dried181 kcal
- Tarragon, dried, ground295 kcal
- Basil, fresh40 kcal
- Coriander leaves, dried279 kcal
- Dill, dried253 kcal
- All 35 herbs and spices
Most iron
- Thyme, dried, ground124 mg
- Marjoram, dried82.7 mg
- Mixed herbs, dried69 mg
- Curry powder58.3 mg
- Mushrooms, Jew's ear, tender, dried, raw56.1 mg
- Dill, dried48.8 mg
- Iron guide