Cumin
nutrition facts
One of the special spice known
for their distinctive aroma, cumin
seeds, are popular in North African, Middle Eastern, Western Chinese,
Indian, Cuban and Northern Mexican cuisines. This spicy item is native
to middle-east Asian region and now grown all
over the world for its prized seeds.
The plant is the small
flowering
herbaceous plant belonging to the family of apiaceae of the genus of; Cuminum, and
scientifically known as Cuminum
cyminum. It flourishes in well
drained, fertile soil and in hot summer weather conditions. This spicy
plant bears
small, gray-yellow colored, oblong shaped seeds with vertical ridges on
its outer surface and single centrally placed seed that closely
resemble caraway seeds in appearance.
Distinctive flavor and strong,
warm aroma of cumin's is due to its essential oil content. Its main
constituent and important aroma compound is cuminaldehyde
(4-isopropylbenzaldehyde).
Cumin seeds
Health
benefits of cumin seeds
-
Cumin seeds contain
numerous phyto-chemicals that are known to have antioxidant,
carminative and anti-flatulent properties. The seeds are an
excellent source of dietary fiber.
-
Its seeds contain many
health benefiting essential
oils such as cuminaldehyde
(4-isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazine,
2-ethoxy-3-isopropylpyrazine, and 2-methoxy-3-methylpyrazine.
-
The active principles in
the cumin may increase the motility of the gastro-intestinal tract as
well as increase the digestion power by increasing gastro-intestinal
enzyme secretions.
-
This spice is an excellent
source of minerals like iron, copper, calcium, potassium,
manganese, selenium, zinc and magnesium. Copper is required
in the
production of red blood cells. Iron is required for red blood cell
formation. zinc
is a co-factor in many enzymes that regulate growth and
development, sperm generation, digestion and nucleic acid synthesis.
Potassium
in an important component of cell and body fluids that helps
controlling heart rate and blood pressure. Manganese is used
by the
body as a co-factor for the powerful anti-oxidant enzyme superoxide dismutase.
-
It also contains very good
amounts of B-complex vitamins such as thiamin, vitamin B-6, niacin,
riboflavin, and other vital anti-oxidant vitamins like vitamin E,
vitamin A and
vitamin C.
-
The seeds also rich source
of
many flavonoid phenolic anti-oxidants such as carotenes zeaxanthin and
lutein.
See the table below for in depth analysis
of nutrients:
Cumin (Cuminum
cyminum),
Nutritional value per 100 g.
(Source: USDA National
Nutrient data base)
| Principle |
Nutrient
Value |
Percentage
of
RDA |
| Energy |
375 Kcal |
19% |
| Carbohydrates |
44.24 g |
34% |
| Protein |
17.8 g |
32% |
| Total Fat |
74% |
22.27g |
| Cholesterol |
0 mg |
0% |
| Dietary
Fiber |
10.5g |
26% |
| Vitamins |
|
|
| Folates |
2.5% |
10 mcg |
| Niacin |
4.58 mg |
28.5% |
| Pyridoxine |
0.435 mg |
33% |
| Riboflavin |
0.32 mg |
24.5% |
| Thiamin |
0.628mg |
52% |
| Vitamin A |
1270 IU |
42% |
| Vitamin C |
7.7mg |
13% |
| Vitamin E |
3.3 mg |
22% |
| Vitamin K |
5.4 mcg |
4.5% |
| Electrolytes |
|
|
| Sodium |
1788 mg |
38% |
| Potassium |
68 mg |
11% |
| Minerals |
|
|
| Calcium |
931 mg |
93% |
| Copper |
0.867 mg |
96% |
| Iron |
66.36mg |
829% |
| Magnesium |
366 mg |
91% |
| Manganese |
3.3 mg |
145% |
| Phosphorus |
499 mg |
71% |
| Zinc |
4.8 mg |
43.5% |
| Phyto-nutrients |
|
|
| Carotene--ß |
762 mcg |
-- |
| Crypto-xanthin-ß |
0 mcg |
-- |
| Lutein-zeaxanthin |
448 mcg |
-- |
Selection and
storage
Cumin spice is
available year
around in the markets both in the form of
seeds and in the powdered form. Good quality cumin release peppery
flavor when squeezed between index and thumb fingers. In the store, buy
whole seeds instead of powder since, oftentimes it may contain
adulterated spicy powders.
The seeds can
be stored in cool, dry, dark place,
in airtight
containers for many months and can be milled using hand mill as and
when required. Grounded and powdered cumin should be stored in the
refrigerator in airtight containers and should be used as early as
possible since it loses its flavor quickly.
Medicinal uses
Culinary uses
In order to
keep the
fragrance
and flavor intact, cumin is generally
grounded just before preparing dishes or whole seeds are lightly
roasted before using them in a recipe.
-
It is widely
used as a
spice and principally employed in cookery as a condiment and flavoring
base.
-
Its seeds have
been in use
since ancient times in the preparation of many popular dishes in
Mediterranean, Asian and Chinese cuisines. Along with other spicy
items, it is being used as flavoing agent in chicken, fish and meat
dishes.
-
Some Indian
vegetarian
(jeera
daal, jeera rice) and chicken curries and rice dishes (biriyani)
contain small amounts and in the Middle East it is used in meat and
rice dishes.
-
Also been
used in
the preparation of soups, barbecue sauces, pickling and as one of the
ingredients in variety of curry powders.
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