Nutrition and buying tips: Turmeric

knowledge base turmeric

Regency grade Turmeric Roots

All values below are per 1 tsp (3g) of Ground Turmeric.

Water 0.39g
Energy 9kcal
Protein 0.29g
Total lipid (fat) 0.10g
Carbohydrate, by difference 2.01g
Fiber, total dietary 0.7g
Sugars, total 0.10g

Calcium, Ca 5mg
Iron, Fe 1.65mg
Magnesium, Mg 6mg
Phosphorus, P 9mg
Potassium, K 62mg
Sodium, Na 1mg
Zinc, Zn 0.14mg

Vitamin C, total ascorbic acid 0.0mg
Thiamin 0.002mg
Riboflavin 0.004mg
Niacin 0.041mg
Vitamin B-6 0.003mg
Folate, DFE 1µg
Vitamin B-12 0.00µg
Vitamin A, RAE 0µg
Vitamin A, IU 0IU
Vitamin E (alpha-tocopherol), 0.13g
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU
Vitamin K 0.4µg

Fatty acids, total saturated 0.055g
Fatty acids, total monounsaturated 0.013g
Fatty acids, total polyunsaturated 0.023g
Cholesterol 0mg

Tips on buying quality Turmeric

Turmeric comes in many varieties and colours. Our first recommendation is to freshly grind turmeric whenever possible. Pre-ground turmeric is much weaker in taste, and also not as great from a health benefit point of view, which is one major reason for consuming the spice. What is not commonly known is that Turmeric roots come in colours ranging from a light yellow to a deep red! The darker the colour shows the higher concentration of the curcumin essential oil present in the turmeric. We’ve discovered that the ideal concentration to get a balance between colour, taste and bitterness (too strong is too bitter), is around 3.5-4%. This grade of turmeric is known as Saffron grade thanks to it’s beautiful colour. It originates from Tamil Nadu in India, where the turmeric is able to reach this level of concentration, in comparison to generic supermarket turmeric abroad which would be lucky to even be a 2% concentration of Curcumin. In case you’re still unsure, please refer to our quality and grade standards here when buying good quality whole Turmeric roots.


Data taken from United States Department of Agriculture

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