Spices, fenugreek seed
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3 MG | 3% | |
| Thiamin | 0.3 MG | 27% | |
| Riboflavin | 0.4 MG | 28% | |
| Niacin | 1.6 MG | 10% | |
| Vitamin B-6 | 0.6 MG | 35% | |
| Folate, total | 57 UG | 14% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 176 MG | 14% | |
| Iron, Fe | 33.5 MG | 186% | |
| Magnesium, Mg | 191 MG | 45% | |
| Phosphorus, P | 296 MG | 24% | |
| Potassium, K | 770 MG | 16% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 2.5 MG | 23% | |
| Copper, Cu | 1.1 MG | 123% | |
| Manganese, Mn | 1.2 MG | 53% | |
| Selenium, Se | 6.3 UG | 11% |
Nutrition Highlights
- Excellent source of protein with 23g per 100g, great for muscle building and recovery.
- High in dietary fiber (24.6g per 100g), supporting digestive health.
- Rich source of Iron, Fe (186% of Daily Value per 100g).
- Good source of Magnesium, Mg (45% DV).
- Good source of Phosphorus, P (24% DV).
- Good source of Zinc, Zn (23% DV).
About Spices, fenugreek seed
These small, amber-colored seeds have a distinct aroma and a slightly bitter, nutty flavor that becomes more pronounced when roasted or ground. They are a staple in Indian, Middle Eastern, and North African cuisines, often used in spice blends like garam masala or curry powder. Beyond their culinary role, they are valued for their nutritional profile—offering a rich source of plant-based protein, dietary fiber, and essential minerals such as iron, magnesium, and manganese. The high fiber content supports digestive health and may help regulate blood sugar levels, making them a thoughtful addition for those managing glucose or seeking gut-friendly foods.
In the kitchen, these seeds are versatile: they can be dry-roasted to mellow their bitterness before being ground into powder, or soaked and sprouted for use in salads and stir-fries. They're also commonly brewed into herbal teas or incorporated into breads and pickles for added depth of flavor. Due to their strong taste, they're best used in moderation, but even small amounts can contribute both nutritional value and complexity to a wide range of dishes.
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