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The best perspective for your health

Sumac

Sumac is a tangy, lemony spice found primarily in Middle Eastern spice mixes. Read in the link about important things to know when purchasing and using sumac.
Given the lack of nutritional information for this ingredient, we completed the nutrition table with values from reliable sources.
 75
Macronutrient carbohydrates 75.3%
/05
Macronutrient proteins 4.6%
/20
Macronutrient fats 20.1%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Sumac (Rhus coriaria), also called Sicilian sumac, tanner’s sumach, and elm-leaved sumach, is not the same as fragrant sumach (Rhus aromatica) or Atlantic poison oak (Rhus toxicodendron). However, you can distinguish the types based on the color of the berries. The red ones are edible whereas the white are toxic. Staghorn sumac (Rhus typhina), for example, is not suitable for consumption. The Sumac family (Anacardiaceae) consists of hundreds of species. The tannin content is high and sumac has long been used in tanning leather and dyeing fabrics.

The Middle Eastern seasoning mix Za'atar (Zahtar, Satar) is a dry mixture containing sesame seeds, salt, herbs (thyme), and sumac. Winter onions, garlic, cilantro, mint, oregano, paprika, pimento, chili, sesame, and thyme go well with sumac. Sumac can also be sprinkled on top of hummus.

Culinary uses:

Dried and crushed, it is a popular spice found in Middle Eastern cuisine. The immature fruits and seeds can also be eaten. It has been used in traditional medicine for its lipid-lowering effects.1

The American Indians used sumac to make a sour drink. Since the staghorn sumac is indigenous to Europe, this is a healthy, refreshing drink that you can make at home. Place the sour berries in cold water and bring just to a boil so that the water turns pink. Pour the mixture through a towel to separate out the little hairs and then sweeten with sugar as desired.2

Making your own spice:

Collect sumac berries (1 cup berries = 1½ teaspons spice). Place the berries in a cool, dark place and let dry for a week or two. This makes it easier to separate the spice from the seeds. Grind the berries in a food processor or blender. Pulse until the seeds are primarily yellow and the red dust has separated from the seeds. Place a strainer, mesh, or flour sifter over a container and pour the mixture through in order to collect the spice in the container. You can sprinkle it on a variety of vegetable dishes or kabobs. You can also use it to make lemon pepper.4

Other uses:

From Wikipedia: The leaves and the bark were traditionally used in tanning and contain tannic acid. Dyes of various colours, red, yellow, black, and brown, can be made from different parts of the plant. Oil extracted from the seeds can be used to make candles.1

Nutrtional information:

The sour taste of sumac comes from the fruit acids (apple acid, citric acid, and tartaric acid, as well as succinic acid, maleic acid, fumaric acid and ascorbic acid) it contains. All of the parts of the plant are also rich in tannins (hydrolyzable tannin, 4 % in the fruit); the particularly tannin-rich root bark was used as early as antiquity to tan leather and is used in traditional medicine to treat diarrhea. ...
The deep red colour of the fruit comes from anthocyanin pigments. To date, chrysanthemin, myrtilli, and delphinidin have been identified. The fruit contains about 15 % fatty oil.3

General information:

Rhus coriaria, commonly called Sicilian sumac, tanner's sumach, or elm-leaved sumach, is a deciduous shrub to small tree in the Anacardiaceae or cashew family, native to southern Europe. The dried fruits are used as a spice, particularly in combination with other spices in the mixture called za'atar.1

Sources / Literature:

  1. Wikipedia. Rhus coriaria, en.wikipedia.org/wiki/ Rhus_coriaria
  2. Gefährliche Verwandtschaften (Dangerous relations), by Heinz Knieriemen, natuerlich-online.ch/magazin/ artikel/gefaehrliche-verwandtschaften/:
  3. Sumac, gernot-katzers-spice-pages.com
  4. How to Make the Spice Sumac and Sumac Lemon Pepper, www.instructables.com/ id/How-to-make-the-spice-Sumac-and-Sumac-lemon-pepper/

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy340 kcal
1'424 kJ
17.0%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids17 g24.9%
Recommended daily allowance according to the GDA: 70g
Saturated Fats4.1 g20.5%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)65 g24.2%
Recommended daily allowance according to the GDA: 270g
Sugars1.4 g1.5%
Recommended daily allowance according to the GDA: 90g
Fiber47 g187.3%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin4.0 g8.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt n/a
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

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.

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