Ground mace is used as a cooking spice. The ingredient, also known by the name “Nutmeg blossom,” is obtained by grinding the outer covering of nutmeg. It is used to flavor pastries, vegetables, and soups. In small amounts, mace can also help stimulate digestion.
From Wikipedia: “Nutmeg (also known as pala in Indonesia) is a spice, the seed from several species of tree in the genus Myristica. Mace is a similar-tasting spice, made from the dried lacy reddish covering or aril of that seed.
The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. ... Nutmeg is usually used in powdered form.
This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.”
“Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. ...
In traditional European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis.”
Mace contains a variety of vitamins, most notably, vitamin B3, and many important substances such as resins, essential oils, and the dye lycopene. It is also rich in several essential minerals such as copper, potassium, calcium, manganese, iron, zinc, and magnesium.
“World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes per year, with annual world demand estimated at 9,000 tonnes; production of mace is estimated at 1,500 to 2,000 tonnes. Indonesia and Grenada dominate production and exports of both products, with world market shares of 75% and 20%, respectively. Other producers include India, Malaysia (especially Penang, where the trees grow wild within untamed areas), Papua New Guinea, Sri Lanka, and Caribbean islands, such as St. Vincent. The principal import markets are the European Community, the United States, Japan, and India. Singapore and the Netherlands are major re-exporters.”
“The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years.”
|Nutritional Information per 100g||2000 kCal|
|Saturated Fats||9.5 g||47.6%|
|Carbohydrates (inc.dietary fiber)||50 g||18.7%|
|Protein (albumin)||6.7 g||13.4%|
|Cooking Salt (Na:80.0 mg)||203 mg||8.5%|
|Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal|
|Min||Copper, Cu||2.5 mg||247.0%|
|Min||Iron, Fe||14 mg||99.0%|
|Min||Manganese, Mn||1.5 mg||75.0%|
|Elem||Magnesium, Mg||163 mg||43.0%|
|Vit||Folate, as the active form of folic acid (née vitamin B9 and B11)||76 µg||38.0%|
|Elem||Calcium, Ca||252 mg||32.0%|
|Vit||Riboflavin (vitamin B2)||0.45 mg||32.0%|
|Vit||Thiamine (vitamin B1)||0.31 mg||28.0%|
|Vit||Vitamin C (ascorbic acid)||21 mg||26.0%|
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 amino acids||2000 kCal|
|Folate, as the active form of folic acid (née vitamin B9 and B11)||76 µg||38.0%|
|Riboflavin (vitamin B2)||0.45 mg||32.0%|
|Thiamine (vitamin B1)||0.31 mg||28.0%|
|Vitamin C (ascorbic acid)||21 mg||26.0%|
|Vitamin B6 (pyridoxine)||0.16 mg||11.0%|
|Niacin (née vitamin B3)||1.4 mg||8.0%|
|Vitamin A, as RAE||40 µg||5.0%|
|Vitamin D||0 µg||< 0.1%|
|Essential macroelements (macronutrients)||2000 kCal|
|Magnesium, Mg||163 mg||43.0%|
|Calcium, Ca||252 mg||32.0%|
|Potassium, K||463 mg||23.0%|
|Phosphorus, P||110 mg||16.0%|
|Sodium, Na||80 mg||10.0%|
|Essential trace elements (micronutrients)||2000 kCal|
|Copper, Cu||2.5 mg||247.0%|
|Iron, Fe||14 mg||99.0%|
|Manganese, Mn||1.5 mg||75.0%|
|Zinc, Zn||2.3 mg||23.0%|
|Selenium, Se||2.7 µg||5.0%|