Sources and Composition
Sources
Turmeric is a spice that has traditional usage worldwide, but is mostly known to be used in Indian dishes where it is primarily associated with curry.
It has names such as Indian saffron (unrelated to crocus sativa, or true saffron).[1]
Composition
Calorically, 100g Turmeric root contains:
354kcal
10g total fat (25% of calories) consisting of 3g saturated (7.6% total calories)
38mg sodium
2525mg potassium
65g total carbohydrates; 21g of which are dietary fiber and 3g sugars
8g total protein
Turmeric tends to have a 9% or greater moisture content
Curcuminoid compounds, including the prototypical Curcumin (5-6.6% dry weight) with Demethoxycurcumin, 5′-Methoxycurcumin, and Dihydrocurcumin[2][3]
Sequesterpenes germacrone, termerone, ar-(+)-, α- and β-termerones, β-bisabolene, a-curcumene, zingiberenel, β-sesquiphellanderene, bisacurone, curcumenone, dehydrocurdione, procurcumadiol, bis-acumol, curcumenol, isoprocurcumenol, epiprocurcumenol, procurcumenol, zedoaronediol, and curlone[4]
Volatile Oils (less than 3.5% dry weight) consisting of d-α-phellandrene, d-sabinene, cinol, borneol, zingiberene, and sesquiterpenes such as tumerones
(Rhizome) stigmasterole, β-sitosterole, cholesterole, and 2-hydroxymethyl anthraquinone
Nutrient-Nutrient Interactions
Iron
500mg of turmeric as a spice does not appear to interfere with iron absorption in young women.[5]