1- Carbohydrates: reviving sugar which industry
more than 20% of Saffron weight as Glucose,
Mezoktoz and Gizilozo.
2- Minerals: including K2O,
3- Vitamins: like B, and Riboflavin B2.
4- Fat: like stigma stroll, Capilastroll.
5- Pigments: including liquid Corticoids in fat
like liqu`in, caroteneľa and carotene-b and
carotenes solutions in water like crocin and
antosianine. Crocin is the main cause of Yellow
color in Saffron. C44
the percent of this material when growing flower
is between 0.5 to 1.9 in fluctuation.
6- Picro Crocin: glicorend is colorless, C16
and meltiny point 1560C picro crocin is 0.04 in
7- Volatile Oils: Safronal is the cause of
fragrance in Saffron which is the main compound being in volatile oils with this