Spice

Young Rhizome

Young rhizome of Turmeric is milder and less fibrous—best for fresh pastes. As a young rhizome section of rhizome, portion for even cooking and clear labelling. Add turmeric young rhizome 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

CookedFreshPrepared

Traits

PortionPrep ReadyVersatileYoung Rhizome

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 301

Amount per 100 g

Total Fat 8.06 g
Saturated Fat 2.19 g
Trans Fat 0 g
Monounsaturated Fat 2.4 g
Polyunsaturated Fat 3.47 g
Cholesterol 0 mg
Sodium 38.7 mg
Salt 0.1 g
Total Carbohydrate 47.3 g
Dietary Fibre 26.4 g
Total Sugars 5.01 g
Complex / starch 15.4 g
Protein 9.92 g
Water 29.7 g

Detailed nutrients

Energy 301 kcal
Water 29.7 g
Carbohydrates 47.3 g
- Sugars 5.01 g
- Starch 15.4 g
- Fibre 26.4 g
Protein 9.92 g
Fat 8.06 g
- Saturated Fat 2.19 g
- Monounsaturated Fat 2.4 g
- Polyunsaturated Fat 3.47 g
  - Omega-3 0.52 g
Vitamins 91.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.72 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.25 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 32.8 µg
- Vitamin C 2 mg
- Vitamin E 2.32 mg
- Vitamin K 34.6 µg
Minerals 434 mg
- Major Minerals 433 mg
  - Calcium 57 mg
  - Sodium 38.7 mg
  - Potassium 337 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.72 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.25 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 32.8 · vitamin-e: 2.32 · vitamin-k: 34.6 ·

Minerals

Sodium: 38.73 · Potassium: 337 · Calcium: 57 · Iron: 1.5 ·

Young Rhizome of Turmeric: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold turmeric as separate young rhizome forms so cooks could match prep to the dish.

1950

Retail packing made young rhizome of turmeric a familiar labelled product.

2000

Food service portioned young rhizome of turmeric for consistent yield.