Nuts
Nigella
Nigella (kalonji, black seed) is the angular black seed of Nigella sativa, with oregano-onion bitterness used on naan, in pickles, and Bengali five-spice. Not true black cumin, though sometimes sold under that name. Best used whole and briefly heated; grinding is less common.
Also known as: Kalonji, Habbat al-barakah, Çörek otu
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 51.4 g
- Saturated Fat 7.47 g
- Trans Fat 0 g
- Monounsaturated Fat 28.8 g
- Polyunsaturated Fat 13.7 g
- Cholesterol 0 mg
- Sodium 5.18 mg
- Salt 0.01 g
- Total Carbohydrate 19.3 g
- Dietary Fibre 8.36 g
- Total Sugars 3.82 g
- Complex / starch 5.4 g
- Protein 18.4 g
- Water 3.9 g
- Energy 558 kcal
- Water 3.9 g
- Carbohydrates 19.3 g
- Sugars 3.82 g
- Monosaccharides 2.68 g
- Disaccharides 1.15 g
- Starch 5.4 g
- Amylose 1.35 g
- Amylopectin 4.05 g
- Digestible Starch 4.59 g
- Resistant Starch 0.54 g
- Fibre 8.36 g
- Soluble Fibre 2.93 g
- Insoluble Fibre 5.43 g
- Protein 18.4 g
- Plant Protein 17.4 g
- Fat 51.4 g
- Saturated Fat 7.47 g
- Monounsaturated Fat 28.8 g
- Polyunsaturated Fat 13.7 g
- Vitamins 99.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.68 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 17.5 µg
- Vitamin B9 — Folate 46.4 µg
- Vitamin C 2 mg
- Vitamin E 5.7 mg
- Vitamin K 5.7 µg
- Minerals 261 mg
- Major Minerals 253 mg
- Trace Minerals 8.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.68 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.18 · vitamin-b7-biotin: 17.5 · vitamin-b9-folate: 46.4 · vitamin-e: 5.7 · vitamin-k: 5.7 ·
Minerals
Sodium: 5.18 · Potassium: 194 · Calcium: 54 · Iron: 0.9 · Zinc: 2.4 · Iodine: 5 ·
Nuts pack energy-dense oils, plant protein, and fibre; sodium stays low until salted.
History
Nigella seeds appear in Near Eastern archaeological and medicinal food records.
Kalonji entered Indian bread toppings and regional spice mixtures.
Ottoman and Middle Eastern cookery used nigella on breads and in spice blends.
Global Indian and Middle Eastern groceries standardised nigella as a pantry seed.