Cumin is very good source of iron. Research has shown that it may stimulate the secretion of pancreatic enzymes that are necessary for proper digestion and nutrient assimilation. Cumin digestive stimulating effects are due to its content of volatile oils.
During the Middle Ages in Europe, cumin was one of the most recognized as a reminder of love and devotion.
In one teaspoon (about 2 g) cumin contains: 38 mg of potassium, 20 mg of calcium, 10 mg of phosphorus, 8 mg of magnesium and 1.3 mg of iron.
Antioxidant in cumin protects the cells from free radical damage that causes degenerative diseases and premature aging. This cancer –protective effect may be due to cumin’s potent free-radical scavenging abilities, as well as the ability it has shown to enhance the liver’s detoxification enzymes.
Cumin is said to be a diuretic and sedative. It also has an anti-aging properties, and anti-flatulent properties. Cumin also has been found to have a cancer fighting properties.
Cumin contributes a gentle pungency and warmth to foods and adds a base note that complements more assertive species, so it is frequently used in spice mixtures such as Indian curries, Egyptians dukkah, Moroccan ras el hanout, Turkish baharat, Yemenite hawakij and American chili powder.
Nutritional benefits of cumin
