Capers, canned
Capers, canned is a herb/spice, providing just 23.0 calories per 100g. It is an excellent source of Sodium, providing 2348.0 mg (156% of the Daily Value) per 100g serving. This herb/spice is a useful source of fiber, virtually fat-free. Herbs and spices contain concentrated bioactive compounds and micronutrients. While consumed in small quantities, many provide meaningful amounts of antioxidants and phytochemicals. Our database tracks 65 nutrients for this food, plus insulin index, polyphenol profile, environmental footprint data.
Top Nutrients
Data for 65 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 83.8 | g | — | 2% |
| Calories SR | 23.0 | kcal | — | — |
| Energy (kJ) SR | 96.0 | kj | — | — |
| Protein SR | 2.4 | g | — | 4% |
| Total Fat SR | 0.86 | g | — | — |
| Carbohydrate SR | 4.9 | g | — | 4% |
| Fiber SR | 3.2 | g | — | 8% |
| Total Sugars SR | 0.41 | g | — | — |
| Ash SR | 8.0 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 40.0 | mg | — | 4% |
| Iron SR | 1.7 | mg | — | 21% |
| Magnesium SR | 33.0 | mg | — | 8% |
| Phosphorus SR | 10.0 | mg | — | 1% |
| Potassium SR | 40.0 | mg | — | 1% |
| Sodium SR | 2,348 | mg | — | 156% |
| Zinc SR | 0.32 | mg | — | 3% |
| Copper SR | 0.37 | mg | — | 42% |
| Manganese SR | 0.08 | mg | — | 3% |
| Selenium SR | 1.2 | µg | — | 2% |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 138 | µg | — | 15% |
| Vitamin A (IU) SR | 7.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 83.0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C SR | 4.3 | mg | — | 5% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 0.88 | mg | — | 6% |
| Vitamin K1 SR | 24.6 | µg | — | 20% |
| Thiamin (B1) SR | 0.02 | mg | — | 2% |
| Riboflavin (B2) SR | 0.14 | mg | — | 11% |
| Niacin (B3) SR | 0.65 | mg | — | 4% |
| Pantothenic Acid (B5) SR | 0.03 | mg | — | 0% |
| Vitamin B6 SR | 0.02 | mg | — | 2% |
| Folate SR | 23.0 | µg | — | 6% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 23.0 | µg | — | — |
| Folate (DFE) SR | 23.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 6.5 | mg | — | 1% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.23 | g | — | — |
| Monounsaturated Fat SR | 0.06 | g | — | — |
| Polyunsaturated Fat SR | 0.30 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Phytosterols SR | 48.0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0.001 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.001 | g | — | — |
| Palmitic Acid (16:0) SR | 0.17 | g | — | — |
| Stearic Acid (18:0) SR | 0.04 | g | — | — |
| Linoleic Acid (18:2) SR | 0.11 | g | — | 1% |
| Linolenic Acid (18:3) SR | 0.18 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
⚠ Antagonisms — nutrients that compete
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in herbs & spices. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Capers, canned” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Spices
Top 10 countries by per capita supply of the “Spices” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+117%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Spices and Herbs
Frequently Asked Questions
How many calories are in Capers, canned?
Capers, canned contains 23.0 kcal per 100 grams, making it a very low-calorie food. The energy comes from 2.4g of protein (41% of calories), 0.86g of fat (34%), and 4.9g of carbohydrates (85%). Carbohydrates are the primary energy source.
What is Capers, canned most nutritious for?
The standout nutrient in Capers, canned is Sodium, providing 2,348 mg per 100g (156% of the Daily Value). It is also a notable source of Copper (42% DV). Our database tracks 65 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Capers, canned high in protein?
At 2.4g per 100 grams, Capers, canned is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Capers, canned?
Capers, canned contains 3.2g of fiber per 100 grams — a moderate amount. This contributes to the recommended daily intake of 25-38g. Pairing with other fiber-rich foods like vegetables, legumes, or whole grains can help meet daily targets.
Does Capers, canned contain polyphenols?
Yes, Capers, canned contains approximately 654 mg of polyphenols per 100g, primarily from the very high class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.
What is the insulin index of Capers, canned?
Capers, canned has a high insulin response (II: 71) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). Foods with high insulin scores stimulate significant insulin release, which may be relevant for blood sugar management. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.