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Nutmeg Fruit


Introduction of Nutmeg Fruit


            Scientific name - Myristica


Generally used in pulverized form, Nutmeg is the seed of the tree that is more or less elliptical and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, at the same time as mace is the desiccated "lacy" reddish covering or aril of the seed. The earliest yield of nutmeg trees takes place 79 years subsequent to sowing, and the trees get to full production after twenty years.

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Nutritional Value of Nutmeg Fruit


Nutmeg (Myristica fragrans), Ground form, Nutritional value per 100 g. (Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 525 Kcal 26
Carbohydrates 49.29 g 38%
Protein 5.84 g 10%
Total Fat 36.31 g 180%
Cholesterol 0 mg 0%
Dietary Fiber 20.8 g 55%
Vitamins
Folates 76 g 19%
Niacin 1.299 mg 8%
Pyridoxine 0.160 mg 12%
Riboflavin 0.057 mg 4%
Thiamin 0.346 mg 29%
Vitamin-A 102 IU 3.5%
Vitamin C 3 mg 5%
Electrolytes
Sodium 16 mg 1%
Potassium 350 mg 7.5%
Minerals
Calcium 184 mg 18%
Copper 1.027 mg 114%
Iron 3.04 mg 38%
Magnesium 183 mg 46%
Manganese 2.900 mg 126%
Phosphorus 213 mg 30%
Zinc 2.15 mg 20%
Phyto-nutrients
Carotene- 16 g --
Crypto-xanthin- 90 g --
Lutein-zeaxanthin 0 g --


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Uses of Nutmeg Fruit


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Nutmeg and mace shares the same sensory qualities, however, nutmeg is somewhat sweeter while the mace is more delicate in flavor. Predominantly used in light dishes, they exude a bright orange hue just like saffron. Used for flavoring many dishes, nutmeg, apart from being grounded, they are also used in grated form.

In the Penang cuisine ais kacang, dried and shredded nutmeg rind is given a sugar coating and used as a topping. On the other hand, nutmeg rind is also mixed together (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice.

With regards to Indian cuisine, it is used in many sweet and savory dishes (mainly in Mughlai cuisine). Small quantities of nutmeg are also used as a medicine for infants.

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Health Benefits of Nutmeg Fruit


There are quite a few health benefits one can enjoy with nutmeg and following are some of them listed:

Heals wounds, injuries, strains and other chronic inflammation from conditions like arthritis.
Reduces constipation uneasiness and other intestinal infections
Fight conditions like halitosis commonly known as bad breath. The active antibacterial components present in nutmeg kills the bacterium that causes this condition, and boosts the immunity of gums and teeth in addition.
Reduces inflammation and irritation of the skin and promotes hydration and helps with a smooth appearance

Apart from that, the active ingredients present in nutmeg also help to disband kidney stones, and boost up the overall function and efficiency of the kidney and liver. Small amounts of the nutmeg helps in releasing various neurotransmitters than persuade relaxation and sleep.


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Cultivation


Routine good cultivation practices are not highly seen, in general, it is seen as a crop just to be harvested and still continuing into the present. The plant at the initial stage needs to be cared well and at maturity it doesnt need much care.

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Selection and storage


Nutmeg kernel is available in all departmental stores as fine powder. It is good that you consume whole nuts as a replacement of its powdered form seeing that it may be adulterated with other inferior quality nutmeg varieties. Make sure that you choose well-sealed pack that is of authentic brand types, store the grounded nutmeg in an airtight container and place them in a cool and dark place for it to last for several months.

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