 |
Nutmeg
originates from the molluccas in Indonesia and in earlier
times was exported to India. Today it is grow in Kerela. Nutmeg
is used sparingly in indian cooking, in both curries and sweet dishies.
Always used in its powdered form, it is normally add during the
cooking process,and is not fried along with the main spices.
| |
|
NUTRITIONAL
DATA
(100gr, edible portion) |
Nutmeg
powders |
| Water |
14.3
Grams |
| Food
Energy |
472 Calories |
| Protein |
7.5
Grams |
| Fat |
36.4 Grams |
| Total
Carbohydrate |
28.5 Grams |
| Fibre
Carbonhydrate |
9.0 Grams |
| Ash |
7.0 Grams |
| Calcium |
12.0 Grams |
| Phosphorous |
240. Mg. |
| Sodium |
0.0
Mg. |
| Patassium |
0.0 Grams |
| Iron |
2.03Mg. |
| Thiamine |
0.33 Meg. |
| Riboflavin |
0.01 Meg. |
| Niacin |
1.4 Mg. |
| Ascorbic
Acid |
0.4 Mg. |
| Vitamin
A Activity |
0.2 International Units |
| |
|
|
| Microbiologicals
Standards |
Typical
Results |
Reject
Levels |
| Total
Viable Count |
3
.1 x106 (cfu/g) |
>107
(cfu/g) |
| E
Coli |
02 |
>103
|
| Total Plate
Count |
<1,00,000 |
| B
Cereus |
0l |
>103
|
| Cios
Perfringens |
Nil |
>103
|
| Saimonella |
Absent |
Absent |
| yeasts |
Nil |
>106
|
| Moulds |
Nil |
>106
|
| |
|
|
| Typical
Chemical Standards |
|
|
| Moisture |
7.6
% |
12.0 % max |
| Volatile
Oil |
3.4
% |
1.0
% min |
| N.AAsh6.15X |
6.25
% |
8.07
% max |
| Acid
Insoluble Ash |
0.88
% |
1.35
% max |
| Lead |
N.A |
N.A
|
|
