Turmeric has a sweet-nutty flavor with a touch of bitterness. You can cut the raw root into small pieces and add to salads. It is most commonly made into a powder and used as a base for curry spice mixes. Turmeric grows wild in the forests of South Asia (e.g., in India and Indonesia).
From Wikipedia: “Turmeric or tumeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.”
“Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.
Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa).
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a golden yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. ...
Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.”
“Turmeric stimulates the production of gastric juices ... The yellow pigment found in some Curcuma species, curcumin being a prime example, have cancer-inhibiting, antioxidant, and anti-inflammatory effects on ...
Research findings suggest that curcumin may contribute to the degradation of the tumor suppressor protein p53 and therefore promote the growth of p53-controlled cancer cells. ... Research studies providing scientific proof of these mechanisms has not yet been performed on human subjects.
Curcumin works by inhibiting the enzymes cyclooxygenase-2, lipoxygenase, and the inflammation-inhibiting NO-synthase. This effect of curcumin has been demonstrated, for example, in patients with knee arthrosis. The reduction of inflammation is also thought to be the cause of the cancer-inhibiting effect.
The cancer-inhibiting effects of turmeric have been shown in several studies: it can repress colon polyps and as a result prevent colon cancer as shown in a study with patients with familial adenomatous polyposis (in this hereditary disease, hundreds of polyps are formed in the intestine, which develops into colorectal cancer when left untreated). Taking curcumin reduced the number of polyps by 60 percent. The size of the remaining polyps decreased on average by 50 percent. In addition, curcumin can inhibit the formation and spread of metastases in breast cancer. Scientists from the University of Texas in Houston discovered this in experiments with mice. The substance obtained from turmeric proved to be particularly effective in combination with the active ingredient paclitaxel, a common drug used to treat breast cancer. Some epidemiological studies also show an anticancer potential and thus a possible chemopreventive effect in prostate cancer.
Curcumin also obviously supports bone health: it lowers the concentration of the RANK ligand ... As a result of the first-pass effect, the bioavailability of curcumin is low. Microemulsions increase bioavailability from approximately 350% (Meriva) to 5000% (Arantal, D: Curcuflex).*”
“Turmeric should be stored in a dark place and not for very long, as the color fades quickly with exposure to light, and it loses its aroma.”
Note (italics): * = Translation from a German Wikipedia entry
|Nutritional Information per 100g||2000 kCal|
|Saturated Fats||0.23 g||1.2%|
|Carbohydrates (inc.dietary fiber)||8.4 g||3.1%|
|Protein (albumin)||1.2 g||2.4%|
|Cooking Salt (Na:3.4 mg)||8.6 mg||0.4%|
|Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal|
|Vit||Vitamin C (ascorbic acid)||50 mg||63.0%|
|Min||Iron, Fe||6.9 mg||49.0%|
|Prot||Valine (Val, V)||0.58 g||36.0%|
|Prot||Isoleucine (Ile, I)||0.42 g||34.0%|
|Prot||Threonine (Thr, T)||0.29 g||31.0%|
|Prot||Phenylalanine (Phe, F)||0.47 g||30.0%|
|Prot||Leucine (Leu, L)||0.7 g||29.0%|
|Prot||Lysine (Lys, K)||0.34 g||18.0%|
|Elem||Potassium, K||260 mg||13.0%|
|Min||Zinc, Zn||0.56 mg||6.0%|
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
|Essential fatty acids, (SC-PUFA)||2000 kCal|
|Essential amino acids||2000 kCal|
|Valine (Val, V)||0.58 g||36.0%|
|Isoleucine (Ile, I)||0.42 g||34.0%|
|Threonine (Thr, T)||0.29 g||31.0%|
|Phenylalanine (Phe, F)||0.47 g||30.0%|
|Leucine (Leu, L)||0.7 g||29.0%|
|Lysine (Lys, K)||0.34 g||18.0%|
|Methionine (Met, M)||0 g||< 0.1%|
|Vitamin C (ascorbic acid)||50 mg||63.0%|
|Riboflavin (vitamin B2)||0.02 mg||1.0%|
|Niacin (née vitamin B3)||0.17 mg||1.0%|
|Thiamine (vitamin B1)||0.01 mg||1.0%|
|Essential macroelements (macronutrients)||2000 kCal|
|Potassium, K||260 mg||13.0%|
|Phosphorus, P||37 mg||5.0%|
|Calcium, Ca||21 mg||3.0%|
|Sodium, Na||3.4 mg||< 0.1%|
|Essential trace elements (micronutrients)||2000 kCal|
|Iron, Fe||6.9 mg||49.0%|
|Zinc, Zn||0.56 mg||6.0%|