Cloves

Cloves contain approximately 0.4g net carbs per teaspoon. Pure spice with no additives or sugars. Potent flavor means small quantities are used, minimizing carb impact.

Cloves are dried flower buds from a plant. Entirely plant-derived with no animal ingredients.

Cloves are dried flower buds from Syzygium aromaticum. They are a whole spice, unprocessed, and available to hunter-gatherers. Rich in antioxidants and anti-inflammatory compounds.

Cloves are traditional Mediterranean spice with long history in Mediterranean cooking. Whole cloves are minimally processed. Potent flavor means small amounts suffice, supporting moderation principle.

Cloves are a pure spice from clove buds with no excluded ingredients. Whole, unprocessed, and explicitly allowed.

Monash University has tested cloves and confirmed they are low-FODMAP at standard seasoning portions. Cloves contain negligible amounts of fermentable carbohydrates and are safe for the elimination phase of the low-FODMAP diet.

Cloves are sodium-free, calorie-sparse, and among the highest-antioxidant spices. Support DASH principles as a potent flavor enhancer reducing salt dependence. No cardiovascular contraindications.

Cloves are a zero-calorie spice with potent polyphenol content and anti-inflammatory properties. They contain eugenol, which supports Zone's anti-inflammatory focus. No macronutrient impact on meal ratios.

Cloves are rich in polyphenols and eugenol, a potent anti-inflammatory compound. High antioxidant capacity (ORAC score among highest of spices). Supports the anti-inflammatory pyramid's emphasis on herbs and spices.

Cloves are a spice with negligible calories, no sugar, no fat, and no protein requirement. They have mild warming properties that support digestion and are not irritating to the GI tract. Provide flavor enhancement for small portions without any GLP-1 side effect concerns.