Herb

Seed

Nasturtium seed is the culinary seed form—spice, oil crop or edible kernel depending on the plant. Toast to wake aroma, grind fresh when possible, store airtight. oils, stocks, salads, marinades. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Immature Pod

Mature Seed

Product styles

Fresh Pod

Pickled Pod

Characteristics

Preparations

DriedGroundToastedWhole

Traits

AromaticConcentratedShelf Stable

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 479

Amount per 100 g

Total Fat 30.7 g
Saturated Fat 4.61 g
Trans Fat 0 g
Monounsaturated Fat 10.8 g
Polyunsaturated Fat 15.4 g
Cholesterol 0 mg
Sodium 26.1 mg
Salt 0.05 g
Total Carbohydrate 34.1 g
Dietary Fibre 12 g
Total Sugars 0.98 g
Complex / starch 0.95 g
Protein 16.5 g
Water 14.7 g

Detailed nutrients

Energy 479 kcal
Water 14.7 g
Carbohydrates 34.1 g
- Sugars 0.98 g
- Starch 0.95 g
- Fibre 12 g
Protein 16.5 g
Fat 30.7 g
- Saturated Fat 4.61 g
- Monounsaturated Fat 10.8 g
- Polyunsaturated Fat 15.4 g
  - Omega-3 2.31 g
Vitamins 450 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.82 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 91.6 µg
- Vitamin C 2 mg
- Vitamin E 2.25 mg
- Vitamin K 335 µg
Minerals 436 mg
- Major Minerals 434 mg
  - Calcium 64 mg
  - Sodium 26.1 mg
  - Potassium 344 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.82 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 91.6 · vitamin-e: 2.25 · vitamin-k: 334.8 ·

Minerals

Sodium: 26.13 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

Seeds concentrate oil and protein for germination energy.

History

3000 BCE

Dried and fresh commercial packs of nasturtium reached urban grocers, including named seed portions.

1850

Chefs insisted on fresh aromatic quality for nasturtium finishes and infusions, including named seed portions.

1980