Why choose gp saffron?
Saffron has different qualities, which requires precise testing to detect it.
The chemical compounds of saffron stigma which affect the color and smell of saffron that gp saffron always examines them in its products and notifies them in its packaging, so that its consumers can choose which purity to purchase and consume include the following:

  1. Crocin, the main agent of saffron color, is a carotenoid pigment group. Its percentage varies from 0.9% to 15%.
  2. Picrocrocin is a taste of saffron, which is a heteroside
  3. Safranal is an aroma of saffron. The aroma of saffron is its volatile oils, which is composed of terpenes and a combination of oxygen and perfume called safranal.
  4. Other compounds of saffron include: a-riboflavin or vitamin B2 and thiamine or vitamin B1

You should know
Saffron, also called the golden spice, has the special flavor, color and aroma which has over than 150 antioxidant compounds, including carotenoids, safranal, crocin, picrocrocin, and crocus.
Saffron has vitamin A, folic acid, copper, potassium, calcium, manganese, iron, selenium, zinc, magnesium, riboflavin, and thiamine.
The saffron mostly used for the preparation of foods, drinks and recently used in herbal medicine, skin care products.

Benefits of saffron
The most impressive health benefits of saffron include its ability to improve respiratory health, optimize the digestive system, eliminate pain, improve sleep patterns, reduce bleeding, boost heart health, increase circulation, prevent diabetes, strengthen bones, and improve the immune function.
Depression is one of the most severe emotional disturbances of today's society, while Saffron is considered a happy plant in traditional medicine and studies have shown that alcohol extracts of saffron have anti- depression effects.
Behavioral studies show that saffron extract improves memory impairment. The aqueous and alcoholic extract of saffron has anti -seizure properties and anti-inflammatory and analgesic effects.


Nutrition Facts of Saffron:

Saffron (Crocus sativus), Nutritional value per 100 g.

(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 310 Kcal 15.5%
Carbohydrates 65.37 g 50%
Protein 11.43 g 21%
Total Fat 5.85 g 29%
Cholesterol 0 mg 0%
Dietary Fiber 3.9 g 10%
Folates 93 µg 23%
Niacin 1.46 mg 9%
Pyridoxine 1.010 mg 77%
Riboflavin 0.267 mg 20%
Vitamin A 530 IU 18%
Vitamin C 80.8 mg 135%
Sodium 148 mg 10%
Potassium 1724 mg 37%
Calcium 111 mg 11%
Copper 0.328 mg 37%
Iron 11.10 mg 139%
Magnesium 264 mg 66%
Manganese 28.408 mg 1235%
Phosphorus 252 mg 36%
Selenium 5.6 µg 10%
Zinc 1.09 mg 10%