Spice
Fibre
Tamarind fibre is a prepared form of the pod, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 8.36 g
- Saturated Fat 2.35 g
- Trans Fat 0 g
- Monounsaturated Fat 2.52 g
- Polyunsaturated Fat 3.49 g
- Cholesterol 0 mg
- Sodium 40.8 mg
- Salt 0.1 g
- Total Carbohydrate 51.4 g
- Dietary Fibre 24.7 g
- Total Sugars 5.21 g
- Complex / starch 15.1 g
- Protein 9.69 g
- Water 24.5 g
- Energy 320 kcal
- Water 24.5 g
- Carbohydrates 51.4 g
- Protein 9.69 g
- Fat 8.36 g
- Saturated Fat 2.35 g
- Monounsaturated Fat 2.52 g
- Polyunsaturated Fat 3.49 g
- Omega-3 0.52 g
- Vitamins 95.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.1 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 40.5 µg
- Vitamin C 2 mg
- Vitamin E 1.99 mg
- Vitamin K 29.5 µg
- Minerals 362 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.1 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 40.5 · vitamin-e: 1.99 · vitamin-k: 29.5 ·
Minerals
Fibre of Tamarind: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected tamarind for flavour, yield and keeping quality, including named fibre portions.
Market gardeners and growers selected tamarind for flavour, yield and keeping quality, including named fibre portions.
Cooks bought prepped forms of tamarind for speed while markets still sold whole produce, including named fibre portions.