Indian cooking features a lot of curcumin nutritional value Apart from being used as a part of daily cooking, turmeric is believed to have many curative values that work differently on the organs of the body.
Never mind if you have your clothes blemished turmeric, however make sure you add this striking root- parsley in the food you eat! It is actually an underground rhizome (root). It composes of unique phyto-chemical pigment compounds that impart intense flavor, color, and distinctive fragrance to the recipes it added to.
Binomially, root-turmeric belongs to the ginger or Zingiberaseae family of root herbs, in the genus; Curcuma. Scientific name: Curcuma longa. Its roots as well as leaves have long been used in traditional Indian and Chinese medicines for their demonstrated anti-inflammatory (painkiller), anti-oxidant, and anti-cancer properties.
Curcumin Nutritional Value
Turmeric is a spice made from the root of the Curcuma Longa plant. Its mustard yellow color comes from the orange flesh of the plant, and it has a bold, spicy flavor that tastes like a combination of orange, ginger and peppers. Turmeric is a common ingredient in many Indian, Caribbean and Asian dishes and has numerous nutritional aids. Magnesium and iron are its most prominent nutrients, and you can use it as spice or take it in capsule form.
Turmeric is rich magnesium, which is necessary for more than 300 biochemical functions. These include supporting your immune system, keeping your bones strong and maintaining your heart’s rhythm. Scatter turmeric on magnesium-rich foods, containing black beans, broccoli, tofu and spinach, to make sure that you consume enough of this important mineral. Add turmeric to roasted peanuts, almonds or pumpkin seeds for a healthy, magnesium-rich snack.
Just one teaspoon of turmeric provides 16 percent of the daily requirement for iron in men and women. Without iron, your body’s red blood cells will deplete, causing weakness and extreme fatigue. Combine turmeric with other spices that are rich in iron, including coriander, celery seed and garlic powder. Sprinkle your combined seasoning on lean red meats, clams, leafy green vegetables and other iron-rich foods if you are anemic or to sustain your body’s iron levels.
Turmeric contains more than 32 milligrams of omega-3 fatty acids and 114 milligrams of omega-6 fatty acids per teaspoon. These fatty acids enhance brain function, reduce inflammation, keep arteries clear and improve your body’s response to insulin. Add a little teaspoons of turmeric to your salmon, turkey, mackerel or pork dishes to rise your consumption of these nutrients. Turmeric also combines well with lentils, peas and other legumes that are rich in fatty acids.
Since consuming turmeric has several medicinal advantages. That includes the capacity to treat bowel diseases, arthritis and liver problems, many choose to take it in capsule form. Curcumin nutritional value balance that supplements cannot duplicate, and most supplements contain synthetic ingredients, which can make taking large doses harmful. Ask a medical doctor before eating turmeric as a supplement; he may suggest a dosage amount and a particular brand. Most turmeric supplements direct users to take between 400 to 500 milligrams three times daily; however, your doctor may suggest a different dosage depending on your specific health needs.