The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Nutmeg

Regency grade Nutmeg

All values below are per 1 tsp (2.2g) of ground nutmeg.

Proximates
Water 0.14g
Energy 12kcal
Protein 0.13g
Total lipid (fat) 0.80g
Carbohydrate, by difference 1.08g
Fiber, total dietary 0.5g
Sugars, total 0.07g

Minerals
Calcium, Ca 4mg
Iron, Fe 0.07mg
Magnesium, Mg 4mg
Phosphorus, P 5mg
Potassium, K 8mg
Sodium, Na 0mg
Zinc, Zn 0.05mg

Vitamins
Vitamin C, total ascorbic acid 0.1mg
Thiamin 0.008mg
Riboflavin 0.001mg
Niacin 0.029mg
Vitamin B-6 0.004mg
Folate, DFE 2µg
Vitamin B-12 0.00µg
Vitamin A, RAE 0µg
Vitamin A, IU 2IU
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU
Vitamin K 0µg

Lipids
Fatty acids, total saturated 0.571g
Fatty acids, total monounsaturated 0.071g
Fatty acids, total polyunsaturated 0.008g
Cholesterol 0mg

Tips on buying quality nutmeg

Our recommendation is to to buy whole nutmeg whenever possible. Powdered nutmeg is often made using old and unsightly pieces of mace. There are even grades of nutmeg in industry known as broken and weeviled! Literally nutmeg that has been chewed through by bacteria before. This is the most popular grade used for powdering nutmeg, simply because after powdering, the broken and weeviled sections are completely hidden. Good quality nutmeg is very large and heavy, around 5 grams per nutmeg. At this size, there is much more variety of flavour and aroma, which will instantly perfume a room the second nutmeg is ground. In case you’re unsure, please refer to our quality and grade standards here when buying good quality whole nutmeg.

Data taken from United States Department of Agriculture


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