Spice

Fresh Finger

Fresh finger rhizomes of Turmeric are slender branches—juicy for grating while firm. As a fresh finger section of rhizome, portion for even cooking and clear labelling. Add turmeric fresh finger late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Curries, rice, pastes, and golden drinks are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedGratedPreparedSliced

Traits

Fresh FingerHandy PortionPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 315

Amount per 100 g

Total Fat 7.6 g
Saturated Fat 2.18 g
Trans Fat 0 g
Monounsaturated Fat 2.27 g
Polyunsaturated Fat 3.15 g
Cholesterol 0 mg
Sodium 41.4 mg
Salt 0.1 g
Total Carbohydrate 51.2 g
Dietary Fibre 24.5 g
Total Sugars 5.23 g
Complex / starch 15 g
Protein 10.4 g
Water 24.8 g

Detailed nutrients

Energy 315 kcal
Water 24.8 g
Carbohydrates 51.2 g
- Sugars 5.23 g
- Starch 15 g
- Fibre 24.5 g
Protein 10.4 g
Fat 7.6 g
- Saturated Fat 2.18 g
- Monounsaturated Fat 2.27 g
- Polyunsaturated Fat 3.15 g
  - Omega-3 0.47 g
Vitamins 94.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.09 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 40.3 µg
- Vitamin C 2 mg
- Vitamin E 1.97 mg
- Vitamin K 29.3 µg
Minerals 271 mg
- Major Minerals 269 mg
  - Calcium 24 mg
  - Sodium 41.4 mg
  - Potassium 204 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: 2.09 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 40.3 · vitamin-e: 1.97 · vitamin-k: 29.3 ·

Minerals

Sodium: 41.35 · Potassium: 204 · Calcium: 24 · Iron: 1.5 ·

Fresh Finger of Turmeric: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold turmeric as separate fresh finger forms so cooks could match prep to the dish.

1950

Retail packing made fresh finger of turmeric a familiar labelled product.

2000

Food service portioned fresh finger of turmeric for consistent yield.