Nutritional benefits of cumin

Scientific name for cumin is Cuminum cyminum. It is a member of the Apiaceae family, is a small yellow fruit with an acrid fragrance and warm, bitter nutty, earthy flavor. Cumin resembles caraway seeds but its longer, lighter in color and straighter.

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

Fibers

Fibers
Dietary fiber includes the nondigestible carbohydrates. These may be either water soluble or water insoluble. Both have nutritional significance.

The water insoluble group that includes wheat products and wheat bran is believed to reduce chances of colon cancer by increasing bulk and diluting the effect of secondary bile acids.

The water-soluble fibers such as those found in the brans of some cereals (e.g., oats and rice) and in pectin are believed to lower the levels of serum cholesterol by binding with bile acids and causing removal of cholesterol in the feces.

While claims may be made for cholesterol-level-lowering properties of brans from different grains (e.g., the bran from oats and the bran from the psyllium seed, which have much higher amounts of bran than that of other grains), the more productive course for trying to control cholesterol levels is to limit the consumption of foods that are high in cholesterol and high in fats.

The consumptions of fiber is recommended, although not to excess. It appears that excessive amounts of dietary fiber may interfere with the retention of minerals required by the body.
Fibers