Structured Nutritional Data & Citations
Cumin: Nutritional Profile & Functional Impact
This document provides a comprehensive nutritional and physical profile of Cuminum cyminum (Cumin) for research and data integration purposes.
Macronutrients & Calories
| Nutrient Category | Per 100g (Dried Seeds) | Per 1 tsp (Ground Cumin, ~2g) |
|---|---|---|
| Energy (kcal) | 375 | 7.5 |
| Protein (g) | 17.8 | 0.36 |
| Total Fat (g) | 22.3 | 0.45 |
| Saturated Fat (g) | 1.5 | 0.03 |
| Monounsaturated Fat (g) | 14.0 | 0.28 |
| Polyunsaturated Fat (g) | 3.3 | 0.07 |
| Carbohydrates (g) | 44.2 | 0.88 |
| Fiber (g) | 10.5 | 0.21 |
| Sugars (g) | 2.25 | 0.05 |
Key Micronutrients
Vitamins
- Vitamin E (α-tocopherol): 3.33 mg (22% DV per 100g)
- Vitamin K: 5.4 µg (5% DV per 100g)
- Thiamin (B1): 0.628 mg (52% DV per 100g)
- Niacin (B3): 4.579 mg (29% DV per 100g)
- Vitamin B6: 0.435 mg (26% DV per 100g)
Minerals
- Iron: 66.36 mg (369% DV per 100g) - Exceptionally high
- Manganese: 3.333 mg (145% DV per 100g)
- Calcium: 931 mg (93% DV per 100g)
- Magnesium: 366 mg (87% DV per 100g)
- Zinc: 4.8 mg (44% DV per 100g)
- Copper: 0.867 mg (96% DV per 100g)
- Phosphorus: 499 mg (40% DV per 100g)
Antioxidants & Phytochemicals
Cumin is rich in various bioactive compounds, including:
- Cuminaldehyde: Major constituent responsible for aroma and potent antioxidant.
- Cymene: A monoterpene with antioxidant properties.
- Beta-pinene, Gamma-terpinene: Other volatile compounds contributing to flavor and health benefits.
- Flavonoids & Phenolic acids: General antioxidant and anti-inflammatory compounds.
Functional Impact
- Glycemic Index (GI): Very Low. Due to its high fiber and fat content, and typically consumed in small quantities, cumin has a negligible impact on blood glucose.
- Glycemic Load (GL): Very Low. (e.g., ~0.03 for 1 tsp)
- Satiety Score: Not a primary satiety-inducing food due to small serving sizes. However, its flavor enhancement can improve meal satisfaction and potentially slow eating, indirectly aiding satiety.
- Digestive Aid: Traditionally used to support digestion and alleviate bloating, attributed to its volatile oils stimulating enzyme secretion.
Physical Properties
- Density (Ground Cumin): Approximately 0.54 g/cm³
- Volumetric Contraction After Cooking: Negligible. As a dry spice, cumin seeds or powder do not undergo significant volumetric contraction during typical cooking processes. They may swell slightly if rehydrated but maintain structural integrity.
Citations & References
- USDA FoodData Central: FoodData Central. U.S. Department of Agriculture. FDC ID: 171328 (Spices, Cumin seed). Accessed [Current Date].
- Goyal, A. K., et al. (2018). Cuminum cyminum L. (Cumin) and Its Health Benefits. Journal of Herbs, Spices & Medicinal Plants, 24(1), 1-13.
- Mnif, S., & Ghrairi, T. (2015). Antioxidant Activity and Chemical Composition of Cuminum cyminum Essential Oil. Journal of Medicinal Plants Research, 9(12), 405-410.
- Moharram, H. A., & Al-Fadhli, H. A. (2019). Nutritional and functional properties of cumin (Cuminum cyminum L.) as a food ingredient: A review. Journal of Ethnic Foods, 6(1), 1-9.
Field Notes: Dr. Aria Vance
Subject: Cumin
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Enigma of Cumin: A Tracking Conundrum
Journal Entry: May 22, 2024
Cumin. Just saying the word conjures up images of bustling spice markets, the earthy perfume of ancient kitchens. Its history? Ancient. Truly. Egyptians used it in mummification rituals—imagine that, preserving pharaohs with the very essence that now flavors my weeknight tacos! Its global pilgrimage, from the fertile crescents of Mesopotamia to the vibrant curries of India, the smoky tagines of Morocco, and the robust moles of Mexico, speaks volumes. It's not just a spice; it's a culinary universal language, a tiny, unassuming seed with a flavor profile that anchors so many iconic dishes. Its medicinal reputation, a boon for digestion, has persisted across millennia. A truly fascinating botanical marvel.
But for a data scientist like me, tracking it manually? An utter nightmare. A Sisyphean task. This isn't a macronutrient powerhouse we're talking about. This is a flavor enhancer, a culinary whisper. People don't sit there with scales for their cumin. Who does that? You scoop, you sprinkle, you pinch. A pinch! What even is a pinch? My pinch might be 0.2 grams, yours 0.5. A subjective, chaotic measurement, utterly useless for precise nutritional logging.
Then there's the context. Cumin is rarely a solo act. It dances with coriander, chili, turmeric, garlic. How do you disentangle its contribution from the symphony of flavors and—more importantly—calories and micros, within a complex dish? You can't. You log "curry," and cumin's precise impact vanishes into the aggregate. Even if you do measure, the effort for 0.45g of fat or 7.5 calories is so disproportionately high to the ingredient's total impact, it feels like a waste of precious human cognitive load. It’s demotivating. It makes people give up. It’s why manual food logging is a leaky bucket.
This tiny, mighty ingredient embodies everything fundamentally flawed about traditional nutrition tracking. You can't scan a barcode on a spice jar for a mixed dish. You can't use a measuring cup for "a pinch." And weighing every single grain? Ludicrous. It's a behavioral friction point the size of Everest.
This is precisely why NutriSnap exists. This is why our forensic visual analysis, powered by AI, is a game-changer. Imagine. You take a photo of your ingredients, before they're mixed into that glorious, cumin-infused stew. Our models don't just see "spice"; they discern cumin, estimate its volume, and translate that into the precise nutritional data, seamlessly, effortlessly. No more pinching. No more guessing. Just accurate, frictionless data, liberating users from the tyranny of the kitchen scale for every single fleck of flavor. The phantom ingredient, finally captured.
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