scored 54/100
Also known as vanilla pod, vanilla planifolia, cured vanilla
Vanilla bean is the cured orchid seed pod whose vanillin provides antioxidant and anti-inflammatory phenolic activity alongside complex aroma.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 54.
Vanilla bean is the cured seed pod of the vanilla orchid (Vanilla planifolia), the only orchid that yields an edible fruit and the second most expensive spice in the world after saffron. The lengthy curing process develops vanillin, a phenolic aldehyde that is both its signature aroma compound and its principal bioactive, with antioxidant and anti-inflammatory properties, alongside hundreds of minor flavor and aroma molecules absent from synthetic vanillin. As a cured pod it is energy-light, around 288 kcal per 100g but used in tiny quantities, contributing modest potassium, magnesium, calcium, and manganese. Mechanistically, vanillin scavenges free radicals, inhibits lipid peroxidation, and shows modulatory effects on inflammatory signaling in laboratory studies; its aroma is also associated with mood and stress-soothing responses via olfactory pathways. The whole bean's polyphenolic complexity—seeds scraped into custards, infusions, and baked goods—offers a fuller bioactive and sensory profile than isolated vanillin extract.
Vanillin scavenges free radicals and inhibits lipid peroxidation
Vanillin modulates pro-inflammatory signaling and cytokine release in laboratory models
Vanilla aroma engages olfactory pathways associated with calming and reduced stress reactivity
Vanilla is a flavoring used in tiny amounts with no circadian dependency.
Fasting-compatible
Negligible calories per culinary use; the calming aroma may be pleasant in the evening.
Per 100 g of the default form. Bars show how much higher or lower vanilla bean is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Vanilla Bean is classified as a herbs & spices. Vanilla bean is the cured orchid seed pod whose vanillin provides antioxidant and anti-inflammatory phenolic activity alongside complex aroma.
Vanilla Bean scores 54/100 in Formulate, making it a limited choice nutritionally. Its strongest contributions come from Manganese, Copper, Potassium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0 g of fiber (~0% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.3 g of net carbs (0.3 g total minus 0 g fiber).
Best any time of day. Vanilla is a flavoring used in tiny amounts with no circadian dependency.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating vanilla bean alongside several other herbs & spices sources.
Vanilla Bean pairs nicely with: Pair with dairy or cream because vanillin and the pod's aroma compounds are fat-soluble and bloom in a lipid base; Combine with cinnamon and nutmeg in baked goods for layered, warming phenolic flavor.
Encyclopedia entries that supply the same signature nutrients vanilla bean contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients vanilla beancontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.