Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet
Ayesha S. Al Dhaheri, Dana Alkhatib, Abdul Jaleel, Maryam Naveed Muhammad Tariq, Jack Feehan, Vasso Apostolopoulos, Tareq M. Osaili, Maysm N. Mohamad, Leila Cheikh Ismail, Sheima T. Saleh, Lily Stojanovska
Abstract
Abstract The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger ( Zingiber officinale ), cinnamon ( Cinnamomum verum ), black seed ( Nigella sativa ), fenugreek ( Trigonella foenum-graecum ), cardamom ( Elettaria cardamomum ), cloves ( Syzygium aromaticum ) and saffron ( Crocus sativus ) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.