The Food Coach

Healthy Food Database - Nutmeg

Nutmeg and mace are contained within a yellow to light-brown fleshy fruit resembling a peach, that grows on an evergreen tree. Nutmeg is a spice commonly used in sweet dishes, with fruit and in pastries. It also complements sweet vegetables like pumpkin, carrot and kumera. Ground nutmeg is reddish brown with a distinctive aroma. It is used in bechemal sauce.

Buy ground or whole. Whole nutmegs should be sound and unbroken with little or no evidence of worm activity.
Dried spices that are too old lose their flavour - buy from a spice shop or store with a high turnover of produce to guarantee freshness and flavour.

Use nutmeg sparingly - its volatile oil contains small amounts of myristicin and elemicin, which are narcotic and poisonous.

Information source : Herbies Spices
Category: Spice
In Season: all year
To Buy: Buy ground or whole. Whole nutmegs should be sound and unbroken with little or no evidence of worm activity. Dried spices that are too old lose their flavour - buy from a spice shop or store with a high turnover of produce to guarantee freshness and flavour.
To Store: Store in an airtight container in a cool, dry cupboard.
Tips & Tricks: Use nutmeg sparingly - its volatile oil contains small amounts of myristicin and elemicin, which are narcotic and poisonous.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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