Spices, poultry seasoning
Whole food · Spices and Herbs
Poultry seasoning is a fragrant, earthy blend of dried herbs, typically featuring sage, thyme, rosemary, and marjoram. Its texture is a fine, coarse powder that releases a warm, woodsy aroma when heated. Nutritionally, it's a concentrated source of dietary fiber (11.3g per 100g) and provides a modest amount of protein, with minimal sugar.
Calorie split: 10% protein · 71% carbs · 18% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to instantly evoke the comforting, savory flavors of a traditional roast chicken or Thanksgiving turkey. Its complex, herbal blend is a versatile shortcut for building deep flavor in soups, stews, and roasted vegetables.
⚠️ Watch-outs & how to enjoy it better
As a concentrated spice blend, it can be high in sodium if salt is a primary ingredient, which may concern those monitoring blood pressure. The potent flavor of sage can be overpowering if overused. To counteract, check labels for low-sodium versions and start with small amounts (1/4 tsp), tasting as you go. Pairing with fats like butter or oil helps mellow and distribute its strong herbal notes.
Key benefits
- Rich in dietary fiber from plant-based herbs
- Provides antioxidants like rosmarinic acid from sage and rosemary
- Adds significant flavor without added salt or sugar
- Contains trace minerals like iron and calcium from dried herbs
- May support digestive health due to high fiber content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'sage and onion' combination in poultry seasoning is so iconic in the UK that 'sage and onion' is often used as a shorthand name for the stuffing itself.
Full nutrition (USDA data · scales with serving)
| Water | 9.3 g |
| Energy | 307 kcal |
| Energy | 1284 kj |
| Protein | 9.6 g |
| Total lipid (fat) | 7.5 g |
| Ash | 5.9 g |
| Carbohydrate, by difference | 65.6 g |
| Fiber, total dietary | 11.3 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 996 mg |
| Iron, Fe | 35.3 mg |
| Magnesium, Mg | 224 mg |
| Phosphorus, P | 171 mg |
| Potassium, K | 684 mg |
| Sodium, Na | 27.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.84 mg |
| Manganese, Mn | 6.9 mg |
| Selenium, Se | 7.2 ug |
| Vitamin C, total ascorbic acid | 12.0 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.19 mg |
| Niacin | 3.0 mg |
| Vitamin B-6 | 1.3 mg |
| Folate, total | 138 ug |
| Folic acid | 0.00 ug |
| Folate, food | 138 ug |
| Folate, DFE | 138 ug |
| Choline, total | 30.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 132 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1568 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 23.0 ug |
| Vitamin A, IU | 2632 iu |
| Lycopene | 7.0 ug |
| Lutein + zeaxanthin | 1107 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 805 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.13 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 1.2 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.36 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 1.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 0.99 g |
| PUFA 18:3 | 0.94 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 96.0 mg |
Amino acid profile (per 100g)
Estimated from Spices, fenugreek seed — USDA does not publish this profile for Spices.
| Tryptophan | 0.39 g |
| Threonine | 0.90 g |
| Isoleucine | 1.2 g |
| Leucine | 1.8 g |
| Lysine | 1.7 g |
| Methionine | 0.34 g |
| Cystine | 0.37 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.76 g |
| Valine | 1.1 g |
| Arginine | 2.5 g |
| Histidine | 0.67 g |
| Alanine | 1.0 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
FAQ
What is the main herb in poultry seasoning?
Sage is almost always the dominant and defining herb in traditional poultry seasoning blends, giving it its characteristic warm, slightly peppery flavor.
Can I use poultry seasoning for things other than poultry?
Absolutely! It's fantastic on roasted root vegetables (like potatoes and carrots), in savory breads, on pork, stirred into creamy soups, or even sprinkled on popcorn for an herbal twist.
Is poultry seasoning the same as poultry salt?
No. Poultry seasoning is a blend of dried herbs, while poultry salt (or seasoned salt) is primarily salt mixed with spices and sometimes herbs. Poultry seasoning typically contains little to no sodium.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.07 kcal/g · 12% calories from protein · 11.3 g fiber · 1.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.