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Antioxidant, anti-inflammatory, rich in b6 and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
67.1g
· 80%
Protein
9.7g
· 12%
Fat
3.3g
· 8%
Fiber
22.7g
Vitamins
Vitamin E
4.43mg · 30% DV
B3
4.58mg · 29% DV
B5
1.38mg · 28% DV
B2
0.23mg · 18% DV
Minerals
Manganese
20mg · 870% DV
Iron
55mg · 306% DV
Copper
1mg · 111% DV
Potassium ⭐
2525mg · 74% 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
1.84g
MONOUNSATURATED
0.45g
POLYUNSATURATED
0.69g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Adding turmeric toward the end of cooking can help preserve more of its aroma and color. Briefly warming it in a dish containing fat is a practical way to use it.
Black pepper contains piperine, which may increase absorption of curcumin, a compound in turmeric. A small pinch is usually enough, though people with sensitive stomachs may prefer less.
Curcumin is fat-soluble, so turmeric works well in meals containing olive oil, yogurt, milk, or tahini. It can be mixed into water, but may clump and taste more sharp or earthy.
Yes. It can be stirred into yogurt, smoothies, dressings, or dips without cooking. Start with a small amount because its flavor can be intense and slightly bitter.
Turmeric naturally has an earthy, mildly bitter flavor that can dominate when too much is used. Balance it with fat, yogurt, coconut milk, lemon, or naturally sweet vegetables.
Keep it tightly sealed in a cool, dry, dark cupboard. Avoid storing it beside the stove, where heat, steam, and light can weaken its flavor and color.
It may remain safe for a long time when stored properly, but its color, aroma, and flavor gradually fade. A powder that smells faint or looks noticeably dull will have less culinary impact.
No. Turmeric is a single spice, while curry powder is a blend that commonly includes turmeric along with spices such as cumin, coriander, fenugreek, and chili. Turmeric is often responsible for curry powder's yellow color.
Not exactly. Supplements may contain concentrated curcumin and added ingredients designed to improve absorption, whereas turmeric powder is a whole culinary spice used in ordinary food amounts.
People taking blood-thinning medication, those with gallstones or bile-duct problems, and people prone to kidney stones should avoid high supplemental amounts and seek professional advice before regular heavy use. Normal culinary use is usually well tolerated, but it can trigger heartburn in some people.
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Nutrition data compiled from USDA FoodData Central and scientific sources.