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Turmeric nutrition facts

Never mind if you have to stain your clothes turmeric stained, but make sure you add this exotic root-herb in your recipes. This golden yellow root herb contains many noteworthy plant derived chemical compounds that are found to have disease preventing and health promoting properties.

This amazing herb is the undergound rhizome (root) of turmeric plant. Botanically, this popular plant belongs to the ginger (Zingiberaseae) family of the genus; Curcuma and known scientifically as Curcuma longa. It has long been used in traditional Indian and Chinese medicines for its health promoting as well as its demonstrated anti-inflammatory, anti-oxidant, and anti-cancer properties. 

Turmeric roots-dried	Turmeric-powder

The herb is native to sub-Himalayan mountain region and now-a-days grown widely in many parts of the tropical and subtropical regions as an important commercial crop. The plant grows to a meter in length and bears aromatic miniature plantain like leaves.

This herb root features dark brown skin on the exterior and deep orange-yellow colored flesh internally. The leaves as well as root of the plant have a unique taste and aroma. Flavor is mild peppery, warm and bitter while its fragrance is sweet and mild yet slightly reminiscent of orange and ginger, to which it is related. Once harvested, the root is boiled, dried and ground to make the distinctive bright yellow spice, turmeric. 

Turmeric plant produces no seeds, only reproduces via its rhizomes.

Health benefits of Turmeric

• The root has been in use since antiquity for its anti-inflammatory, carminative, anti-flatulent and anti-microbial properties.

• The herb contains many health benefiting essential oils such as termerone, curlone, curumene, cineole, and p-cymene.

• Curcumin, a poly-phenolic compound, is the principal pigment that imparts deep orange color to the turmeric. In vitro and animal studies have suggested the curcumin may have anti-tumor, antioxidant, anti-arthritic, anti-amyloid, anti-ischemic and anti-inflammatory properties.

• This popular herb contains no cholesterol; but is rich in anti-oxidants and dietary fiber which helps to control blood LDL or "bad cholesterol" levels.

• It is very rich source of many essential vitamins such as pyridoxine (vitamin-6), choline, niacin and riboflavin that are essential for optimum health. Pyridoxine is beneficial in homocystinuria, sideroblstic anemia and radiation sickness. Niacin helps prevent "pellagra" or dermatitis.

• Fresh root contains very good levels of vitamin-C. It is a water soluble vitamin and a powerful natural anti-oxidant; helps body develop immunity against infectious agents, helps fight type-1 diabetes and remove harmful free oxygen radicals from the body.

• Turmeric contains very good amounts of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium. 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 antioxidant enzyme superoxide dismutase. Iron is an important co-factor for cytochrome oxidase enzymes at cellular level metabolisms and also required for red blood cells productions.

This incredible, one of the very cheap herb is readily available and contains many quality phyto-nutrients profile.

100g of turmeric provides (% of RDA per 100 g): 53 % of dietary fiber,
138 % of vitamin B-6 (pyridoxine),
32% of niacin,
43 % of vitamin C,
21 % of vitamin E,
54 % of potassium,
517 % of iron,
340 %of manganese and
40 % of zinc.
but 0% cholesterol.

Just a few grams of turmeric per day either in the form of powder, crushed root or fresh roots can provide enough nutrients to help you keep away from anaemia, neuritis, memory disorders and offers protection against cancers, infectious diseases, high blood pressure and strokes.

Selection and storage

Turmeric plant can be grown at your home garden or in a pot so that fresh roots are readily available for use whenever the need arises. The root can be then boiled in the water, dried and grounded to get yellow colored powder.

In the herb store, however, fresh rhizomes are rarely available; in that case, choose turmeric powder from the authentic manufactures since adulteration is not uncommon. Whenever possible, try to buy organic brand since this will give you some assurance that it has not been irradiated and free from pesticide residues.

Fresh roots can be kept in the refrigerator for up to a month or so. Powdered form should howeveer, be stored in the refrigerator in airtight containers.

Culinary uses

Turmeric powder has been in use as a food colorant, natural food preservative and flavor base since ancient times. It is traditionally recognized as "Indian saffron" since its deep yellow-orange color is similar to that of the prized saffron.

Wash fresh root in cold running water or rinse for few minutes to remove any sand, soil or pesticide residues. Fresh powder can be prepared at home with the following simple steps: first the root is boiled in the water, dried and then grounded to get flavorful yellow colored powder.

In order to keep the fragrance and flavor intact, it is generally added at the last moment in the cooking recipes, because prolonged cooking results in evaporation of essential oils.

It is essential to be careful when using turmeric since its pigments can easily stain clothes and kitchen walls. To avoid a lasting stain, immediately wash any area with which it has made contact with soap and water.

• It is a natural food preservative. The paste is used to marinate fish, chicken, meat to enhance its shelf life and to offset stingy smell of fish.

• Its powder complements well with any vegetable or meat preparations and can mixes well with other spicy powders and herbs, enhancing the flavor and fragrance of the dishes.

• It has been used in the preparations of soups, salad dressings and has been found application in food industry like canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, etc r is being used in the preparation of variety of soups and dishes.

• Turmeric-tea is a popular drink in Okinawan population and in many Asian countries.

Medicinal uses

• Research studies have suggested that Curcumin, a poly-phenolic compound, found in this herb may inhibit the multiplication of tumor cells including multiple myeloma, pancreatic cancer, and colon cancer.

• It contains many health benefiting essential oils such as termerone, curlone, curumene, cineole, and p-cymene. These compounds have applications in cosmetic industry.

• Curcumin, along with other antioxidants, has been found to have anti-amyloid and anti-inflammatory properties. Thus; is effective in preventing or at least delaying the onset of Alzheimer’s disease.

• This root herb contains no cholesterol; but is rich in anti-oxidants and dietary fiber which helps to control blood cholesterol levels, preventing coronary artery disease and stroke risk.

• Early laboratory studies have been suggestive that turmeric is liver protective, anti-depressant, anti-retroviral effects.

• It has been in use since a very long ago as an important ingredient in traditional Chinese and ayurvedic medicines for its anti-microbial, anti-inflammatory, carminative, anti-flatulent and anti-microbial properties.

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