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Aromatic spice, rich in iron and antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
375
KCAL / 100G
Carbs
44.2g
· 39%
Protein
17.8g
· 16%
Fat
22.3g
· 45%
Fiber
10.5g
Vitamins
Vitamin A
762µg · 85% DV
B1
0.63mg · 53% DV
B3
4.58mg · 29% DV
B6
0.44mg · 26% DV
Minerals
Iron
66mg · 367% DV
Manganese
3mg · 130% DV
Copper
1mg · 111% DV
Calcium
931mg · 93% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
14g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 18.8:1
Above the ideal 4:1 (18.8:1).
Ground cumin is often added toward the end of cooking to preserve its aroma. Whole cumin seeds can be briefly toasted in a dry pan or bloomed in oil near the start of a recipe.
Brief toasting brings out a warmer, nuttier and more intense aroma. It can turn bitter if overheated, so toast it over medium heat while stirring or shaking the pan.
Cumin works especially well with beans, lentils, minced meat, soups, roasted vegetables and yogurt-based dips. It also pairs naturally with coriander, black pepper, paprika, garlic and lemon.
Cumin may help some people feel more comfortable after eating legumes, but it does not reliably prevent gas for everyone. Soaking beans, changing the soaking water and increasing portions gradually may help more.
A warm cumin infusion may ease mild bloating or indigestion for some people. It is not a treatment for persistent abdominal pain, reflux or ongoing digestive symptoms.
Cumin is not a fat-burning or weight-loss remedy on its own. Its strong flavor can, however, make simple meals satisfying without relying heavily on salty sauces or rich dressings.
Whole cumin generally stays aromatic longer because its volatile oils are better protected. Grinding the seeds just before use produces the freshest flavor, while ground cumin is more convenient.
Keep cumin in a tightly sealed container in a cool, dry, dark cupboard. Avoid storing it near the stove, where heat and steam can make it lose flavor faster.
Cumin is likely stale when its earthy scent and flavor have become faint. Discard it if it is damp, moldy, unusually clumped or has an off smell.
Cumin used as a culinary spice is safe for most people, but anyone with a spice allergy should avoid it. Concentrated cumin oil or supplements should not be used without professional advice during pregnancy, breastfeeding or when taking regular medication.
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Nutrition data compiled from USDA FoodData Central and scientific sources.