Turmeric nutrition facts Never mind if you have to stain your clothes turmeric stained, but make sure

you add this exotic rootherb in the recipes. Its herb part actually is the underground spreading rhizome (root). Its roots as well as leaves have long been used in traditional Indian and Chinese medicines for their demonstrated antiinflammatory (painkiller), anti-oxidant, and anti-cancer properties. Binomially, this popular herb belongs to the ginger or Zingiberaseae family of root herbs and the genus;Curcuma. Scientific name: Curcuma longa.

Turmeric rootsdried.

Turmeric-powder.

The herb is native to sub-Himalayan mountain region and now 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.

Turmeric plant. Turmeric root features dark brown skin on the exterior and deep orange-yellow flesh internally. Its leaves as well as rhizome features unique flavor and fragrance. Taste is described as mild peppery to

warm and bitter while its fragrance is sweet and pleasant, slightly reminiscent of a mix of orange-zest andginger to which it is related. Once harvested, the root is boiled, dried, and ground to make the distinctive bright yellow spice powder. Turmeric plants produce no seeds, and only reproduce via its spreading rhizomes.

Health benefits of Turmeric

The root has been in use since antiquity for its anti-inflammatory (painkiller), carminative, antiflatulent and anti-microbial properties. The herb contains 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; however, it 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 B6), choline, niacin, and riboflavin, etc. 100 g herb provides 1.80 mg or 138% of daily-recommended levels of pyridoxine. Pyridoxine is used in the treatment of homocystinuria, sideroblastic anemia and radiation sickness. Niacin helps prevent "pellagra" or dermatitis. Fresh root contains very good levels of vitamin-C. 100 of root compose of 23.9 mg of this vitamin. Vitamin C is a water-soluble vitamin and a powerful natural anti-oxidant, which helps the body develop immunity against infectious agents, and remove harmful free oxygen radicals. Turmeric contains very good amounts of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium. Potassium is 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 required for red blood cell (RBC's) productions.

Turmeric is one of the readily available, cheap herbs that contain notable phyto-nutrients profile. At 159277 mol TE/100 g, its total-ORAC value or anti-oxidant strength is one of the highest among known herb and spice species. 100 g of turmeric provides : 53% of dietary fiber, (% of Recommended Daily Allowance, RDA per 100 g) 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 root can provide enough nutrients to help you keep away from anemia, neuritis, memory disorders and offer protection againstcancers, infectious diseases, high blood pressure and strokes.

See the table below for in depth analysis of nutrients: Turmeric (Curcuma longa), Nutritive Value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Nutrient Percentage Value of RDA 354 Kcal 17% 50% 14% 33% 0% 52.5%

Carbohydrates 64.9 g Protein Total Fat Cholesterol 7.83 g 9.88 g 0 mg

Dietary Fiber 21 g Vitamins Folates 39 g

10%

Niacin Pyridoxine Riboflavin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc

5.140 mg

32%

1.80 mg 138% 0.233 mg 0 IU 18% 0%

25.9 mg 43% 3.10 mg 21% 13.4 g 11%

38 mg

2.5%

2525 mg 54%

183 mg 18% 603 g 41.42 mg 67% 517%

193 mg 48% 7.83 mg 340% 268 mg 38% 4.35 mg 39.5%

Selection and storage Turmeric plant can be easily grown at your home garden or as a potherb so that fresh roots and leaves are made available for use whenever the need rises.

In the herb store, however, fresh rhizomes are rarely available; in that situation, 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 irradiated and free from pesticide residues. Fresh roots can be kept in the refrigerator for up to a month or so. Powder should, however, 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 quite similar to that of the prized saffron. Wash the fresh roots 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 ground 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 might result in evaporation of its essential oils. It is essential to be watchful while handling 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. Here are some serving tips:

It is a natural food preservative. The paste is used to marinate fish, chicken, and meat to enhance shelf life and particularly to offset the stingy smell of fish. In India, sun dried roots mixed with other spices, curry leaves, peppers, etc., and then gently roasted and ground to prepare a curry-masala powder. Turmeric powder complements well with any vegetable or meat preparations and mixes nicely 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. Turmeric-tea is a popular drink in Okinawan population and in many Asian countries. Turmeric leaves are added to flavor sweet dishes (rice-milk payasam) and ghee (melted butter) in some parts of South India, Thailand and other South Asian regions.

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 health benefiting essential oils such as termerone, curlone, curumene, cineole, and pcymene. These compounds have applications in cosmetic industry. Curcumin, along with other antioxidants, has been found to have anti-amyloid and antiinflammatory properties. Thus; it is effective in preventing or at least delaying the onset of Alzheimers disease. The root herb contains no cholesterol; however, it is rich in anti-oxidants, and dietary fiber. Together, they help to control blood cholesterol levels, offer protection from 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, and anti-flatulent properties. (Medical disclaimer).

See the table below for in depth analysis of nutrients: Garlic (Allium sativum), Nutrient value/100 g. Total-ORAC value 5346 mol TE/100 g. (Source: USDA National Nutrient data base) Principle
Energy

Nutrient Percentage Value of RDA

149 Kcal 7.5% 25% 11%

Carbohydrates 33.06 g Protein 6.36 g

Total Fat Cholesterol Dietary Fiber

0.5 g 0 mg 2.1 g

2% 0% 5.5%

Vitamins
Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K 3 g 1%

0.700 mg 4% 0.596 mg 12% 1.235 mg 95% 0.110 mg 8% 0.200 mg 17% 9 IU 31.2 mg 0.08 mg 1.7 g <1% 52% 0.5% 1.5%

Electrolytes
Sodium Potassium 153 mg 401 mg 10% 8.5%

Minerals
Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc 181 mg 18 %

0.299 mg 33% 1.70 mg 25 mg 21% 6%

1.672 mg 73% 153 mg 14.2 g 22% 26%

1.160 mg 10.5%

Phytonutrients
Carotene- Cryptoxanthin- Luteinzeaxanthin 5 g 0 g ---

16 g

--

Selection and storage

Garlic bulbs are generally harvested when the lower leaves turn yellow and showing signs of dryness. Later, the bulbs are air dried in the shade for few weeks before sold in the market. In the store, several forms of garlic found, such as whole bulbs, dried, individual cloves, processed cloves, dry-powder, or paste. Dry bulbs can be stored at room temperature placed in a cool dark environment away from humidity where they stay in good condition for several weeks. Garlic paste, however, should be stored inside the refrigerator.

Medicinal uses

This herb has been used since long time in many traditional Indian and Chinese medicines as a remedy for cold, cough, bronchitis, etc. Garlic oil has been used as a local applicant for "ring worm" (fungal dermatitis) infection of skin. In modern medicine, this exotic herb is advised as health benefiting food for its anti-microbial, anti-cancer, anti-diabetic, and immune boosting and cholesterol-lowering properties.

Culinary uses
Both cloves as well as tender green tops of garlic plant are used in a variety of recipes, especially as seasoning. In general, leaves are less pungent than the cloves and used in recipes in a similar way like onion tops. Their outer layers are generally peeled away by hand, and internal creamy white smooth bulblet is either chopped using a knife or crushed just before adding to the recipes. Here are some serving tips:

Bruschetta with asparagus, tomato, and cheese toppings. Photo courtesy: rizkapb

The herb is one of the common ingredients used to enhance the flavor of vegetable, meat, and seafood preparations. Its cloves are added to give a spicy pungent flavor to the preparations like breads, toast and Bruschetta (grilled bread slices rubbed with garlic paste with toppings such as olive oil, pepper, tomato, cheese, meat...etc.). The cloves also been used in the preparation of seasonal soups, chutney, and sauces. Tender garlic tops are used like vegetables just like scallions and chivesalong with vegetables, eggs in some recipe preparations in East Asian countries.

Undesirable effects
The sulfide compounds in the garlic metabolized to allyl methyl sulfide, which is excreted through sweat and breathe producing unpleasant odor and breath (halitosis).

Safety profile

Its cloves contain allicin that acts as blood thinner. It is therefore, advised to avoid in patients on anticoagulants like warfarin as the resultant combination might cause excessive bleeding. Garlic-in-oil, as in the pickle preparations, favors growth of Clostridium botulism, which may result in a condition known as botulism (paralysis of nervous system). It is therefore, advised that garlic preparations should be preserved inside the refrigerator and should be used as quickly as possible.

Basil herb (Ocimum basilicum), Fresh leaves, Nutritive value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid 68 g 0.902 mg 0.209 mg 17% 6% 4% Nutrient Value 23 Kcal 2.65 g 3.15 g 0.64 g 0 mg 1.60 g Percentage of RDA 1% 2% 6% 2% 0% 4%

Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lutein-zeaxanthin

0.155 mg 0.076 mg 0.034 mg 5275 IU 18 mg 0.80 mg 414.8 g

12% 6% 2.5% 175% 30% 5% 345%

4 mg 295 mg

0% 6%

177 mg 385 mg 3.17 mg 64 mg 1.15 mg 0.81 mg

18% 43% 40% 16% 57% 7%

3142 g 46 g 5650 g

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See the table below for in depth analysis of nutrients: Guava (Psidium guajava), fresh, Nutritive Value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lycopene 374 g 0 g 5204 g ---18 mg 0.230 mg 0.26 mg 22 mg 0.150 mg 11 mg 0.6 mcg 0.23 mg 2% 2.5% 3% 5.5% 6.5% 2% 1% 2% 2 mg 417 mg 0% 9% 49 g 1.084 mg 0.451 mg 0.110 mg 0.040 mg 0.067 mg 624 IU 228 mg 0.73 mg 2.6 g 12.5% 7% 9% 8.5% 3% 5.5% 21% 396% 5% 2% Nutrient Value 68 Kcal 14.3 g 2.55 g 0.95 g 0 mg 5.4 g Percentage of RDA 3.5% 11.5% 5% 3% 0% 14%

See the table below for in depth analysis of nutrients: Cumin seeds (Cuminum cyminum), Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Nutrient Value 375 Kcal Percentage of RDA 19%

Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lutein-zeaxanthin

44.24 g 17.8 g 22.27g 0 mg 10.5 g

34% 32% 74% 0% 26%

10 g 4.58 mg 0.435 mg 0.32 mg 0.628 mg 1270 IU 7.7 mg 3.3 mg 5.4 g

2.5% 28.5% 33% 24.5% 52% 42% 13% 22% 4.5%

1788 mg 68 mg

38% 11%

931 mg 0.867 mg 66.36 mg 366 mg 3.3 mg 499 mg 4.8 mg

93% 96% 829% 91% 145% 71% 43.5%

762 g 0 g 448 g

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Fenugreeks (Trigonella foenum-graecum), Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc 176 mg 1.110 mg 33.53 mg 191 mg 1.228 mg 296 mg 6.3 g 2.50 mg 18% 123% 419% 48% 53% 42% 11% 23% 67 mg 770 mg 4.5% 16% 57 g 1.640 mg 0.600 mg 0.366 mg 0.322 mg 60 IU 3 mg 14% 7% 46% 28% 27% 2% 5% Nutrient Value 323 Kcal 58.35 g 23 g 6.41 g 0 mg 24.6 g Percentage of RDA 16% 45% 41% 21% 0% 65%

Gooseberries (Ribes uva-crispa L.), Nutrition Value per 100 g. ORAC Value (Anti-oxidant level) 3277 umol TE/100 g. (Source: USDA National Nutrient data base)

Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc

Nutrient Value 44 Kcal 10.18 g 0.88 g 0.58 g 0 mg 4.3 g

Percentage of RDA 2% 8% 1.5% 3% 0% 11%

6 mcg 0.300 mg 0.286 mg 0.080 mg 0.030 mg 0.040 mg 290 IU 27.7 mg

1.5% 2% 6% 6% 2% 3% 10% 46%

1 mg 198 mg

0% 4%

25 mg 0.070 mg 0.31 mg 10 mg 0.144 mg 27 mg 0.12 mg

2.5% 8% 4% 2.5% 6% 4% 1%

See the table below for in depth analysis of nutrients: Coriander seeds (Coriander sativum), Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc 709 mg 0.975 mg 16.32 mg 330 mg 1.900 mg 409 mg 4.70 mg 71% 108% 204% 83% 82% 39% 43% 35 mg 1267 mg 2% 27% 1 g 2.130 mg 0.290 mg 0.239 mg 0 IU 21 mg <1% 13% 22% 20% 0% 35% Nutrient Value 298 Kcal 54.99 g 12.37 g 17.77 g 0 mg 41.9 g Percentage of RDA 15% 42% 22% 60% 0% 110%

See the table below for in depth analysis of nutrients: Cardamom, Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Niacin Pyridoxine Riboflavin Thiamin 1.102 mg 0.230 mg 0.182 mg 0.198 mg 7% 18% 14% 16.5% Nutrient Value 311 Kcal 68.47 g 10.76 g 6.7 g 0 mg 28 g Percentage of RDA 15.5% 52.5% 19% 23% 0% 70%

Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc

0 IU 21 mg

0% 35%

18 mg 1119 mg

1% 24%

383 mg 0.383 mg 13.97 mg 229 mg 28 mg 178 mg 7.47 mg

38% 42.5% 175% 57% 1217% 25% 68%

Allspice

Anise seed

Bay leaf

Black pepper

Capers

Caraway

Cardamom

Carom (ajwain) seeds

Cayenne pepper

Chili peppers

Cinnamon

Cloves

Coriander seeds

Cumin

Fennel seeds

Fenugreek seeds

Horseradish

Jalapeno peppers

Mace spice

Mustard seeds

Nutmeg

Saffron

Sichuan peppercorns

Tamarind

Vanilla beans

See the table below for in depth analysis of nutrients:

Moringa (drumstick) pods and leaves, raw, Nutritive value per 100 g. Percentages of daily-recommended values are marked in brackets. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Iron Magnesium Phosphorus Selenium Zinc 30 mg (3%) 0.36 mg (4.5%) 45 mg (11%) 50 mg (9%) 8.2 g (15%) 0.45 mg (4%) 185 mg (18.5%) 4.00 mg (50%) 147 mg (37%) 112 mg (20%) 0.9 g (1.5%) 0.60 mg (5%) 42 mg (3%) 461 mg (10%) 9 mg (0.5%) 337 mg (7%) 44 g (11%) 0.680 mg (4%) 0.120 mg (9%) 0.074 mg (6%) 0.053 mg (4.5%) 74 IU (2.5%) 141mg (235%) 40 g (10%) 2.220 mg (14%) 1.200 mg (92%) 0.660 mg (51%) 0.257 mg (21.5%) 7564 IU (252%) 51.7 mg (86%) Nutrient value-Pods 37 Kcal (2%) 8.53 g (6.5%) 2.10 g (4%) 0.20 g (1%) 0 mg (0%) 3.2 g (8%) Nutrient valueLeaves 64 Kcal (3%) 8.28% (6%) 9.40 g (17%) 1.40% (7%) 0 mg (0%) 2.0 g (5%)

See the table below for in depth analysis of nutrients:

Bitter gourd or Bitter melon (Momordica charantia),

(Source: USDA National Nutrient data base)

Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium 19 mg 2% 5 mg 296 mg <1% 6% 72 g 0.400 mg 0.212 mg 0.043 mg 0.040 mg 0.040 mg 471 IU 84 mg 18% 2.5% 4% 3% 3% 3.5% 16% 140% Nutrient Value 17 Kcal 3.70 g 1.00 g 0.17 g 0 mg 2.80 g Percentage of RDA <1% 3% 2% 0.5% 0% 7%

fresh, raw, Nutritive value per 100 g

Copper Iron Magnesium Manganese Zinc Phyto-nutrients Carotene- Carotene- Lutein-zeaxanthin

0.034 mg 0.43 mg 17 mg 0.089 mg 0.80 mg

4% 5% 4% 4% 7%

190 g 185 g 170 g

--

--

Pumpkin (Cucurbita spp.), fresh, Nutritive value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene- Carotene- Crypto-xanthin- Lutein-zeaxanthin 515 mcg 3100 mcg 2145 mcg 1500 mcg ----21 mg 0.127 mg 0.80 mg 12 mg 0.125 mg 44mg 0.3 mcg 0.32 mg 2% 14% 10% 3% 0.5% 5% <0.5% 3% 1 mg 340 mg 0.5% 7% 16 mcg 0.600 mg 0.298 mg 0.061 mg 0.110 mg 0.050 mg 7384 IU 9.0 mg 1.06 mg 1.1 mcg 4% 4% 6% 5% 8.5% 4% 246% 15% 7% 1% Nutrient Value Percentage of RDA 26 Kcal 6.50 g 1.0 g 0.1 g 0 mg 0.5 g 1% 5% 2% 0.5% 0% 2%

Cashew nut (Anacardium occidentale), Nutrition value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A 25 g 1.062 mg 0.864 mg 0.417 mg 0.058 mg 0.423 mg 0 IU 6% 6.5% 17% 32% 4.5% 35% 0% Nutrient Value 553 Kcal 30.19 g 18.22 g 43.85 g 0 mg 3.3 g Percentage of RDA 28% 23% 32.5% 146% 0% 8.5%

Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lutein-zeaxanthin

0.5 mg 5.31 mg 4.1 g

1% 35% 3%

12 mg 660 mg

1% 14%

37 mg 2.195 mg 6.68 mg 292 mg 1.655 mg 593 mg 19.9 g 5.78 mg

4% 244% 83.5% 73% 72% 85% 36% 52.5%

0 g 0 g 22 g

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See the table below for in depth analysis of nutrients:

Pumpkin seeds, dried, Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E- Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lutein-zeaxanthin 9 g 1 g 74 g ---46 mg 1.343 mg 8.82 mg 592 mg 4.543 mg 1233 mg 9.4 g 7.81 mg 4.5% 149% 110% 148% 198% 176% 17% 71% 7 mg 809 mg 0.5% 17% 58 g 4.987 mg 0.750 mg 0.143 mg 0.153 mg 0.273 mg 16 IU 1.9 g 35.10 mg 15% 31% 15% 11% 12% 23% 0.5% 3% 237% Nutrient Value 559 Kcal 10.71 g 30.23 g 49.05 g 0 mg 6g 28% 8% 54% 164% 0% 16% Percentage of RDA

Brazilnuts, raw, Nutritional value per 100 g. (Source: USDA National Nutrient data base)

Principle

Nutrient Value

Percentage of RDA

Energy

656 Kcal

33%

Carbohydrates

12.27 g

10%

Protein

14.32 g

26%

Total Fat

66.43 g

221%

Cholesterol

0 mg

0%

Dietary Fiber

7.5 g

20%

Vitamins

Folates

22 mcg

5.5%

Niacin

0.295 mg

2%

Pantothenic acid

0.184 mg

3.5%

Pyridoxine

0.101 mg

8%

Riboflavin

0.035 mg

3%

Thiamin

0.617 mg

51%

Vitamin A

0 IU

0%

Vitamin C

0.7 mcg

1%

Vitamin E-gamma

7.87 mg

52%

Electrolytes

Sodium

2 mg

0%

Potassium

597 mg

13%

Minerals

Calcium

160 mg

16%

Copper

1.743 mg

194%

Iron

2.43 mg

30%

Magnesium

376 mg

94%

Manganese

1.223 mg

53%

Phosphorus

725 mg

103%

Selenium

1917 mcg

3485%

Zinc

4.06 mg

36%

Phyto-nutrients

Carotene-

0 mcg

--

Crypto-xanthin-

0 mcg

--

Lutein-zeaxanthin

0 mcg

--

See the table below for in depth analysis of nutrients: Sesame seeds (Sesamum indicum), whole, dried, Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene- Crypto-xanthin- Lutein-zeaxanthin 5 g 0 g 0 g ---975 mg 4.082 mg 14.55 mg 351 mg 2.460 mg 629 mg 34.4 g 7.75 mg 98% 453% 182% 88% 107% 90% 62.5% 70% 11 mg 468 mg 1% 10% 97 g 4.515 mg 0.050 mg 0.790 mg 0.247 mg 0.791 mg 9 IU 0 0.25 mg 25% 28% 1% 61% 19% 66% <1% 0% 2% Nutrient Value 573 Kcal 23.45 g 17.73 g 49.67 g 0 mg 11.8 g 29% 18% 32% 166% 0% 31% Percentage of RDA

See the table below for in depth analysis of nutrients: Groundnuts (Arachis hypogaea), All types, Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Nutrient Value 567 Kcal 16.13 g 29% 12% Percentage of RDA

Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients Carotene-alpha Crypto-xanthin-beta Lutein-zeaxanthin

25.80 g 49.24 g 0 mg 8.5 g

46% 165% 0% 22%

240 g 12.066 mg 1.767 mg 0.348 mg 0.135 mg 0.640 mg 0 IU 0 8.33 mg

60% 75% 35% 27% 10% 53% 0% 0% 55.5%

18 mg 705 mg

1% 15%

92 mg 1.144 mg 4.58 mg 168 mg 1.934 mg 76 mg 7.2 g 3.27 mg

9% 127% 57% 42% 84% 54% 13% 30%

0 g 0 g 0 g

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ee the table below for in depth analysis of nutrients: seerakam Fennel seed (Foeniculum vulgare), Nutritional value per 100 g. (Source: USDA National Nutrient data base) Seerakam Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc 1196 mg 1.067 mg 18.54 mg 385 mg 6.533 mg 487 mg 3.70 mg 120% 118% 232% 96% 284% 70% 33.5% 88 mg 1694 mg 6% 36% 6.050 mg 0.470 mg 0.353 mg 0.408 mg 135 IU 21 mg 37% 36% 28% 34% 4.5% 35% Nutrient Value 345 Kcal 52.29 g 15.80 g 14.87 g 0 mg 39.8 g 17% 40% 28% 48% 0% 104% Percentage of RDA

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WEDNESDAY, FEBRUARY 8, 2012 -English Tamil

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English to Tamil English Tamil Vegetables / Bottle gourd Suraikkai Cauli flower Kali flower

Capsicum Koda milagai Carrot Carrot Red Chilly Kaanja Milagai Green Chilly Patchai Milagai Coconut Thengai Sambar Onion Chinna (or) Sambar Vengayam Spring Onion Vengaya thaal (leaves) Onion Vengayam Green Peas Pachai Pattani Potato Urulai kilangu Tomato Thakkali Greens keerai Mint leaves Pudhina Okra (Ladies finger) Vendaikaai Drumstick Murungaikaai Common Beans Beans Village Beans Avaraikaai Lined gourd / Ridge gourd Peerkankaai Snake gourd Pudalankaai Mushroom Kaalaan Green Plantain Vaalaikaai

Garlic Poondu Tamarind Puli Ginger Ingi Curry leaves Kariveppilai Drumstick leaves Murungai Keerai Dry Ginger Sukku Yam Karunai Kilangu Elepahant Yam -Senai kilangu Plantain Flower Vaalaippu Colacasia Seppan kilangu Bitter gourd Pakarkaai Bottle Gourd Surakkaai Brinjal / Eggplant Kathirikkaai Cucumber Vellarikkaai Chayote Chow Chow Curry Leaves Kariveppillai Gherkins Kovakkaai Cluster Beans Kothavarangaai Chickpeas - kondaikadalai Cabbage Muttai Kose Grated Coconut Thuruviya Thengaai Dry coconut Copparai

Raw Mango Maangai Dry Coconut kopparai Yardlong bean Payathamkaai Mushroom Kaalaan Ash Gourd Poosanikkaai Pumkin Manjal Poosani Tropical Root Maravalli Kilangu Raddish Mullangi Sweet Potato Sarkarai Valli

Asafoetida Perungayam Bay Leaves Bringe Ilai Cardamom Yelakkai Cashewnut Mundhiri paruppu Nutmeg Jadhikkai Cinnamon Pattai Cloves kirambu, lavangam Coriander leaves Kothamalli Corn flour Makka cholam maavu Curds Thayir

Honey Then Jaggery Vellam Raisins Thiratchai Saffron Kungumapoo Spinach Pasalai keerai Suji Ravai Turmeric Manjal Vermicelli Semia Red Chilly Powder Milakaai Thool Coriander Powder Thaniyaa Thool Bengal Gram Flour Kadalai Maavu Wheat Flour Gothumai Maavu Rice Floor Arisi Maavu Maida Maida Maavu Sugar Sarkarai Ghee Nei Oil Refined Oil Gingelly Oil Nallennai Groundnut Oil Kadallennai Butter Vennai Buttermilk More

Sago Javvarisi

Kadai / Wok / pan Vessel to fry / deep fry Pressure Cooker Cooker Vessel / bowl Paathiram Electric Mixer Mixie Plain Pan / Griddle Dosa Stone Puri / Chapathi pad Chapathi Kal Plate Plate Knife Kathi Filter Vadikatti Grinder Grinder

Fruits / English Tamil

Grains /

Lemon Elumichai Palam Tomato Thakaali Palam Apple Apple Orange Kamalaa Orange Sweet Lime Saathukudi Pine Apple Annaasi Palam

Jack Fruit Palaa Palam Chikku Sappota Black Grapes Panneer Thirachai Palam Green Grapes Thirachai Palam Pomegranate Maathulam Palam Custard Apple Seetha Palam Guava Koiyaa Palam Banana Valai Palam Green Banana Patcha Vaalaipalam Raisin Kaainda Thiraaichai Papayaa Pappaali Mango Mambalam Pears Paerikkaai Dates Paeritchai Palam Water Melon Tharpoosani Muskmelon Mulaam Palam Fig Athi Palam Plum Ooty apple / Plums Shell Apple VilaamPalam English Tamil Bengal gram dhal Kadalai paruppu /

Black gram Vellai Mulu Ulundu Black pepper Milagu Coriander seeds Thaniyaa Cumin seed Jeeragam Fenu greek Vendhayam Fennel (Cake seeds) Perunjeerakam Fried Gram Pottukadalai Gingelly (or) Seasame seeds Ellu Green gram dhal Payatham paruppu Ground nut Verkkadalai Lentil Mysore paruppu Mustard Kadugu Poppy Seeds Kasa kasaa Red gram dal Thuvaram paruppu Tymol seeds Omam Wheat Godhumai Split Black Gram Vellai udaitha ulundu Moong Gram Dal Manja Pasi Parupu Basmathi Rice Biriyani Arisi Idly Rice Itili Arisi Rice Pulungal Arici

Raw Rice Patchai Arici White Gingelly Seed Vella Ellu Black Gingely Seed Karupu Ellu Barley Paarlee Horse Gram Kollu Dry Beans Motchai Cowpea Thattai Payarau Maize Cholam

--

- Shallots

-Raw Banana

-Ivy Gourd/Tindora

-Bitter Gourd

-Amaranth Leaves

- Parboiled Rice

-Peanut

-Toor Dhal

- Channa Dhal

-Urad Dhal

- Ajwain

- Besan Flour/Gram flour

--

unripe mango-maangai palm sugar -panagkarkandu

FISH NAMES ENGLISH/TAMIL

Butter Fish - Karapodi Kilanga Meen - Whit fish Kola Meen - Saw,Gar fish Kerai - Yellowfin Tuna Kendai - Indian goat fish ,carp Kanawai - Squid [Cuttle fish ** not sure] Kelluthi - Marine cat fish Kondal - Snapper Koduvai - Seabass Kanagnkelluthi - Indian Mackerell Viral Meen - Butter fish,murrel Vaalai - ribbon fish Vilongu - eel Vavwall - Pomfret Vanjaram Meen - King fish,Seer fish Sankara Meen - Red Snapper Seepu Thiratai - Spade fish Seela/Sheela Meen - Barracuda Soorai - Little Tunny Sura - Shark

Iraal - shrimp Nethili Meen - Anchovies,maththi or chaala Malabar trevally - Parai Ooli meen - Barracuda Oosi kanawai - Squid Thera (variety of parai) - Leather skin Thirukkai - Whip tail sting ray Tuna - soorai Potha - lndian Halibut Panna - Cod

- Thanks Alina.

Posted by Asiya Omar at 7:06 AM Email This BlogThis! Share to Twitter Share to Facebook

Labels: 30 comments: said... //Chick Peas Pattani //

!!!

yam-

February 8, 2012 at 8:09 AM Asiya Omar said... . , .yam ,Elepahant Yam February 8, 2012 at 8:55 AM Tharifa said... okra [ . February 8, 2012 at 9:23 AM Asiya Omar said... . February 8, 2012 at 9:46 AM said... . February 8, 2012 at 12:57 PM said... . February 8, 2012 at 1:40 PM 2 said... . .... . ] .ladies finger . ..

February 8, 2012 at 3:09 PM Asiya Omar said... .

2 February 8, 2012 at 5:53 PM vanathy said... . February 8, 2012 at 6:13 PM S.Menaga said... - Shallots

-Raw Banana

-Ivy Gourd/Tindora

-Bitter Gourd

-Amarnath Leaves

..

February 8, 2012 at 9:57 PM Asiya Omar said... .

! . February 8, 2012 at 10:53 PM said... ! February 8, 2012 at 11:24 PM said... ! February 9, 2012 at 12:03 AM said... ... February 9, 2012 at 7:03 AM said... . .

...

February 9, 2012 at 7:18 AM Jay said... great post dear...bookmarking ..;)

Tasty Appetite

February 9, 2012 at 3:43 PM S.Menaga said... - Parboiled Rice

-Peanut

-Toor Dhal

- Channa Dhal

-Urad Dhal

- Ajwain

- Besan Flour February 9, 2012 at 4:39 PM Asiya Omar said... .

. February 9, 2012 at 10:11 PM

Asiya Omar said... .

. February 9, 2012 at 10:13 PM Mahi said... ! ! ! ;):):)))

.. ///////////// Anonymous said...

shallots (chinna vengayam), ivy gourd (kovakkai), unripe mango(maangai), parboiled rice (idly arisi), palm sugar (panagkarkandu)... mahi intha comment ah asiya ku forward pannuga pls ///////////////

! :) February 10, 2012 at 5:12 AM Asiya Omar said... . . .

, . February 10, 2012 at 9:10 AM Mahi said... / ./ . ;) !

. ! February 10, 2012 at 10:48 AM FOOD NELLAI said... . February 10, 2012 at 1:32 PM athira said... . .

, February 10, 2012 at 1:50 PM Alina said... SOMETIMES BACK "NETLA SUTTU" COLLECT PANNATHUTHAN

FISH NAMES ENGLISH/TAMIL

Butter Fish - Karapodi Kilanga Meen - Whit fish Kola Meen - Saw,Gar fish Kerai - Yellowfin Tuna Kendai - Indian goat fish ,carp Kanawai - Squid [Cuttle fish ** not sure] Kelluthi - Marine cat fish Kondal - Snapper Koduvai - Seabass Kanagnkelluthi - Indian Mackerell Viral Meen - Butter fish,murrel Vaalai - ribbon fish Vilongu - eel Vavwall - Pomfret Vanjaram Meen - King fish,Seer fish Sankara Meen - Red Snapper Seepu Thiratai - Spade fish Seela/Sheela Meen - Barracuda Soorai - Little Tunny Sura - Shark Iraal - shrimp Nethili Meen - Anchovies,maththi or chaala Malabar trevally - Parai Ooli meen - Barracuda Oosi kanawai - Squid

Thera (variety of parai) - Leather skin Thirukkai - Whip tail sting ray Tuna - soorai Potha - lndian Halibut Panna - Cod

P.S: I'm really not aware of many fish names in english and tamil as well.

SO .. PLZ AKKA SUPERA ORU FISH NAMEOLOGY ONNU PANNIRUNGA. THANKS IN ADVANCE!!! February 10, 2012 at 6:13 PM Asiya Omar said... Alina . . February 10, 2012 at 6:53 PM Alina said... Nothing great to tell about me hahaha Brought up in Chennai & Bangalore Studied at R.V College of engineering, Bangalore Living in Kuala Lumpur, Malaysia Married, and having a 19 months old son was working juz for 6 months before marriage, now fulltime housewife.. Haizzz! I think enough said :) February 10, 2012 at 8:40 PM Asiya Omar said... . ?

Alina, . February 10, 2012 at 9:02 PM Jaleela Kamal said... , .

February 11, 2012 at 9:35 AM

http://asiyaomar.blogspot.in/2012/02/english-tamil.html