At their early stages of development, clove flower buds are pale in color which, gradually turn green, and finally, develop into bright-red clove buds by the time of harvesting.
The nutrients found in cloves include carbohydrates, protein, energy, and dietary fibre. Minerals in cloves include potassium, calcium, sodium, and magnesium.
Clove has essential elements such as Vitamin E, Vitamin C, Folate, niacin, Riboflavin, Vitamin A, Thiamine, Vitamin D, Omega 3 fatty acids along with other anti-inflammatory and anti-bacterial properties.
They also contain phosphorus, iron, zinc, vitamin C, thiamin, riboflavin, and vitamin A and K. Cloves are a great source of β -carotene, which helps give them their rich brown colour. The carotene family of pigments are important antioxidants and provitamins
Clove represents one of the richest sources of phenolic compounds such as eugenol, eugenol acetate and gallic acid and possess great potential for pharmaceutical, cosmetic, food and agricultural applications.
Eugenol is the main bioactive compound of clove, which is found in concentrations ranging from 9 381.70 to 14 650.00 mg per 100 g of fresh plant material. Eugenol has been shown to reduce the inflammatory response in the body, reducing the risk of diseases such as arthritis and helping to manage symptoms.
Cloves are known to have been used in several traditional medicinal cultures as a way to help with stomach issues. Cloves have been used to boost digestion and control gastrointestinal irritation.
Nutrient content of cloves
