Turmeric Nutrition Facts
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Turmeric nutrition facts
Never mind if you have to stain your clothes turmeric stained, but make sure you add this exotic root-
herb in the recipes. Its herb part actually is the underground spreading rhizome (root). Its roots as well
as leaves have long been used in traditional Indian and Chinese medicines for their demonstrated anti-
inflammatory (painkiller), anti-oxidant, and anti-cancer properties.
Binomially, this popular herb belongs to the ginger orZingiberaseae family of root herbs and the
genus;Curcuma. Scientific name: Curcuma longa.
Turmeric roots-
dried.Turmeric-powder.
The herb is native to sub-Himalayan mountain region and now grown widely in many parts of the
tropical and subtropical regions as an important commercial crop. The plant grows to a meter in length
and bears aromatic miniature plantain like leaves.
Turmeric plant.
Turmeric root features dark brown skin on the exterior and deep orange-yellow flesh internally. Its
leaves as well as rhizome features unique flavor and fragrance. Taste is described as mild peppery to
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warm and bitter while its fragrance is sweet and pleasant, slightly reminiscent of a mix of orange-zest
andginger to which it is related. Once harvested, the root is boiled, dried, and ground to make the
distinctive bright yellow spice powder.
Turmeric plants produce no seeds, and only reproduce via its spreading rhizomes.
Health benefits of Turmeric
The root has been in use since antiquity for its anti-inflammatory (painkiller), carminative, anti-flatulent and anti-microbial properties.
The herb contains health benefiting essential oils such as termerone, curlone, curumene, cineole,and p-cymene.
Curcumin, a poly-phenolic compound, is the principal pigment that imparts deep orange color tothe turmeric. In vitro and animal studies have suggested the curcumin may have anti-tumor,
antioxidant, anti-arthritic, anti-amyloid, anti-ischemic, and anti-inflammatory properties.
This popular herb contains no cholesterol; however, it is rich in anti-oxidants and dietary fiber,which helps to control blood LDL or "bad cholesterol" levels.
It is very rich source of many essential vitamins such as pyridoxine (vitamin B6), choline, niacin,and riboflavin, etc. 100 g herb provides 1.80 mg or 138% of daily-recommended levels of
pyridoxine. Pyridoxine is used in the treatment of homocystinuria, sideroblastic anemia and
radiation sickness. Niacin helps prevent "pellagra" or dermatitis.
Fresh root contains very good levels of vitamin-C. 100 of root compose of 23.9 mg of thisvitamin. Vitamin C is a water-soluble vitamin and a powerful natural anti-oxidant, which helps
the body develop immunity against infectious agents, and remove harmful free oxygen radicals.
Turmeric contains very good amounts of minerals like calcium, iron, potassium, manganese,copper, zinc, and magnesium. Potassium is an important component of cell and body fluids that
helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor
for the antioxidant enzyme, superoxide dismutase. Iron is an important co-factor for
cytochrome oxidase enzymes at cellular level metabolisms and required for red blood cell
(RBC's) productions.
Turmeric is one of the readily available, cheap herbs that contain notable phyto-nutrients profile. At
159277 mol TE/100 g, its total-ORAC value or anti-oxidant strength is one of the highest among known
herb and spice species.
100 g of turmeric provides : 53% of dietary fiber, (% of Recommended Daily Allowance, RDA per 100 g)
138 % of vitamin B-6 (pyridoxine),
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32% of niacin,
43 % of vitamin C,
21 % of vitamin E,
54 % of potassium,
517 % of iron,
340 %of manganese and
40 % of zinc.
but 0% cholesterol.
Just a few grams of turmeric per day either in the form of powder, crushed root or fresh root can
provide enough nutrients to help you keep away from anemia, neuritis, memory disorders and offer
protection againstcancers, infectious diseases, high blood pressure and strokes.
See the table below for in depth
analysis of nutrients:
Turmeric (Curcuma longa), Nutritive
Value per 100 g.
(Source: USDA National Nutrient
data base)
Principle
Nutrient
Value
Percentage
of RDA
Energy 354 Kcal 17%
Carbohydrates 64.9 g 50%
Protein 7.83 g 14%
Total Fat 9.88 g 33%
Cholesterol 0 mg 0%
Dietary Fiber 21 g 52.5%
Vitamins
Folates 39 g 10%
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Niacin5.140
mg32%
Pyridoxine 1.80 mg 138%
Riboflavin 0.233mg
18%
Vitamin A 0 IU 0%
Vitamin C 25.9 mg 43%
Vitamin E 3.10 mg 21%
Vitamin K 13.4 g 11%
Electrolytes
Sodium 38 mg 2.5%
Potassium 2525 mg 54%
Minerals
Calcium 183 mg 18%
Copper 603 g 67%
Iron41.42
mg517%
Magnesium 193 mg 48%
Manganese 7.83 mg 340%
Phosphorus 268 mg 38%
Zinc 4.35 mg 39.5%
Selection and storage
Turmeric plant can be easily grown at your home garden or as a potherb so that fresh roots and leaves
are made available for use whenever the need rises.
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In the herb store, however, fresh rhizomes are rarely available; in that situation, choose turmeric
powder from the authentic manufactures since adulteration is not uncommon. Whenever possible, try
to buy organic brand since this will give you some assurance that it has not irradiated and free from
pesticide residues.
Fresh roots can be kept in the refrigerator for up to a month or so. Powder should, however, be storedin the refrigerator in airtight containers.
Culinary uses
Turmeric powder has been in use as a food colorant, natural food preservative and flavor base since
ancient times. It is traditionally recognized as "Indian saffron" since its deep yellow-orange color is quite
similar to that of the prized saffron.
Wash the fresh roots in cold running water or rinse for few minutes to remove any sand, soil or pesticide
residues. Fresh powder can be prepared at home with the following simple steps: first, the root is boiled
in the water, dried and then ground to get flavorful yellow colored powder.
In order to keep the fragrance and flavor intact, it is generally added at the last moment in the cooking
recipes, because prolonged cooking might result in evaporation of its essential oils.
It is essential to be watchful while handling turmeric since its pigments can easily stain clothes and
kitchen walls. To avoid a lasting stain, immediately wash any area with which it has made contact with
soap and water.
Here are some serving tips:
It is a natural food preservative. The paste is used to marinate fish, chicken, and meat toenhance shelf life and particularly to offset the stingy smell of fish.
In India, sun dried roots mixed with other spices, curry leaves, peppers, etc., and then gentlyroasted and ground to prepare a curry-masala powder.
Turmeric powder complements well with any vegetable or meat preparations and mixes nicelywith other spicy powders and herbs, enhancing the flavor and fragrance of the dishes.
It has been used in the preparations of soups, salad dressings and has been found application infood industry like canned beverages, baked products, dairy products, ice cream, yogurt, yellow
cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, etc.
Turmeric-tea is a popular drink in Okinawan population and in many Asian countries. Turmeric leaves are added to flavor sweet dishes (rice-milk payasam) and ghee (melted butter)
in some parts of South India, Thailand and other South Asian regions.
http://www.nutrition-and-you.com/saffron.htmlhttp://www.nutrition-and-you.com/okinawa-diet.htmlhttp://www.nutrition-and-you.com/okinawa-diet.htmlhttp://www.nutrition-and-you.com/saffron.html -
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Medicinal uses
Research studies have suggested that Curcumin, a poly-phenolic compound, found in this herbmay inhibit the multiplication of tumor cells, including multiple myeloma, pancreatic cancer, and
colon cancer.
It contains health benefiting essential oils such as termerone, curlone, curumene, cineole, and p-cymene. These compounds have applications in cosmetic industry.
Curcumin, along with other antioxidants, has been found to have anti-amyloid and anti-inflammatory properties. Thus; it is effective in preventing or at least delaying the onset
ofAlzheimers disease.
The root herb contains no cholesterol; however, it is rich in anti-oxidants, and dietary fiber.Together, they help to control blood cholesterol levels, offer protection from coronary artery
disease and stroke risk.
Early laboratory studies have been suggestive that turmeric is liver protective, anti-depressant,anti-retroviral effects.
It has been in use since a very long ago as an important ingredient in traditional Chinese andayurvedic medicines for its anti-microbial, anti-inflammatory, carminative, and anti-flatulent
properties. (Medical disclaimer).
See the table below for in depth
analysis of nutrients:
Garlic (Allium sativum), Nutrient
value/100 g.
Total-ORAC value 5346 mol TE/100
g.
(Source: USDA National Nutrient
data base)
Principle
Nutrient
Value
Percentage
of RDA
Energy 149 Kcal 7.5%
Carbohydrates 33.06 g 25%
Protein 6.36 g 11%
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Total Fat 0.5 g 2%
Cholesterol 0 mg 0%
Dietary Fiber 2.1 g 5.5%
Vitamins
Folates 3 g 1%
Niacin 0.700 mg 4%
Pantothenic
acid0.596 mg 12%
Pyridoxine 1.235 mg 95%
Riboflavin 0.110 mg 8%
Thiamin 0.200 mg 17%
Vitamin A 9 IU
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Phyto-
nutrients
Carotene- 5 g --
Crypto-
xanthin-
0 g --
Lutein-
zeaxanthin16 g --
Selection and storage
Garlic bulbs are generally harvested when the lower leaves turn yellow and showing signs of dryness. Later, the bulbs are air dried in the
shade for few weeks before sold in the market.
In the store, several forms of garlic found, such as whole bulbs, dried, individual cloves, processed cloves, dry-powder, or paste.
Dry bulbs can be stored at room temperature placed in a cool dark environment away from humidity where they stay in good condition for
several weeks. Garlic paste, however, should be stored inside the refrigerator.
Medicinal uses
This herb has been used since long time in many traditional Indian and Chinese medicines as a remedy for cold, cough, bronchitis,etc.
Garlic oil has been used as a local applicant for "ring worm" (fungal dermatitis) infection of skin. In modern medicine, this exotic herb is advised as health benefiting food for its anti-microbial, anti-cancer, anti-diabetic, and
immune boosting and cholesterol-lowering properties.
Culinary uses
Both cloves as well as tender green tops of garlic plant are used in a variety of recipes, especially as seasoning.
In general, leaves are less pungent than the cloves and used in recipes in a similar way like onion tops. Their outer layers are generally
peeled away by hand, and internal creamy white smooth bulblet is either chopped using a knife or crushed just before adding to the recipes.
Here are some serving tips:
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Bruschetta with asparagus, tomato, and
cheese toppings.
Photo courtesy:rizkapb
The herb is one of the common ingredients used to enhance the flavor of vegetable, meat, and seafood preparations. Its cloves are added to give a spicy pungent flavor to the preparations like breads, toast and Bruschetta (grilled bread slices
rubbed with garlic paste with toppings such asolive oil,pepper,tomato, cheese, meat...etc.).
The cloves also been used in the preparation of seasonal soups, chutney, and sauces. Tender garlic tops are used like vegetables just likescallionsandchivesalong with vegetables, eggs in some recipe preparations in
East Asian countries.
Undesirable effects
The sulfide compounds in the garlic metabolized to allyl methyl sulfide, which is excreted through sweat and breathe producing unpleasant
odor and breath (halitosis).
Safety profile
Its cloves contain allicin that acts as blood thinner. It is therefore, advised to avoid in patients on anticoagulants like warfarin asthe resultant combination might cause excessive bleeding.
Garlic-in-oil, as in the pickle preparations, favors growth ofClostridium botulism, which may result in a condition knownas botulism (paralysis of nervous system). It is therefore, advised that garlic preparations should be preserved inside the
refrigerator and should be used as quickly as possible.
Basil herb (Ocimum basilicum), Fresh leaves,
Nutritive value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 23 Kcal 1%
Carbohydrates 2.65 g 2%
Protein 3.15 g 6%
Total Fat 0.64 g 2%
Cholesterol 0 mg 0%
Dietary Fiber 1.60 g 4%
Vitamins
Folates 68 g 17%
Niacin 0.902 mg 6%
Pantothenic acid 0.209 mg 4%
http://www.flickr.com/photos/rizkapb/2422159420/http://www.flickr.com/photos/rizkapb/2422159420/http://www.flickr.com/photos/rizkapb/2422159420/http://www.nutrition-and-you.com/olive-oil.htmlhttp://www.nutrition-and-you.com/olive-oil.htmlhttp://www.nutrition-and-you.com/olive-oil.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/tomato.htmlhttp://www.nutrition-and-you.com/tomato.htmlhttp://www.nutrition-and-you.com/tomato.htmlhttp://www.nutrition-and-you.com/scallions.htmlhttp://www.nutrition-and-you.com/scallions.htmlhttp://www.nutrition-and-you.com/scallions.htmlhttp://www.nutrition-and-you.com/chives.htmlhttp://www.nutrition-and-you.com/chives.htmlhttp://www.nutrition-and-you.com/chives.htmlhttp://www.nutrition-and-you.com/chives.htmlhttp://www.nutrition-and-you.com/scallions.htmlhttp://www.nutrition-and-you.com/tomato.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/olive-oil.htmlhttp://www.flickr.com/photos/rizkapb/2422159420/ -
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Pyridoxine 0.155 mg 12%
Riboflavin 0.076 mg 6%
Thiamin 0.034 mg 2.5%
Vitamin A 5275 IU 175%
Vitamin C 18 mg 30%
Vitamin E 0.80 mg 5%
Vitamin K 414.8 g 345%
Electrolytes
Sodium 4 mg 0%
Potassium 295 mg 6%
Minerals
Calcium 177 mg 18%
Copper 385 mg 43%
Iron 3.17 mg 40%
Magnesium 64 mg 16%
Manganese 1.15 mg 57%
Zinc 0.81 mg 7%
Phyto-nutrients
Carotene- 3142 g --
Crypto-xanthin- 46 g --
Lutein-zeaxanthin 5650 g --
See the table below for in depth analysis of nutrients:
Guava (Psidium guajava), fresh,
Nutritive Value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 68 Kcal 3.5%
Carbohydrates 14.3 g 11.5%
Protein 2.55 g 5%
Total Fat 0.95 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 5.4 g 14%
Vitamins
Folates 49 g 12.5%
Niacin 1.084 mg 7%
Pantothenic acid 0.451 mg 9%
Pyridoxine 0.110 mg 8.5%
Riboflavin 0.040 mg 3%
Thiamin 0.067 mg 5.5%
Vitamin A 624 IU 21%
Vitamin C 228 mg 396%
Vitamin E 0.73 mg 5%
Vitamin K 2.6 g 2%
Electrolytes
Sodium 2 mg 0%
Potassium 417 mg 9%
Minerals
Calcium 18 mg 2%
Copper 0.230 mg 2.5%
Iron 0.26 mg 3%
Magnesium 22 mg 5.5%
Manganese 0.150 mg 6.5%
Phosphorus 11 mg 2%
Selenium 0.6 mcg 1%
Zinc 0.23 mg 2%
Phyto-nutrients
Carotene- 374 g --
Crypto-xanthin- 0 g --
Lycopene 5204 g --
See the table below for in depth analysis of nutrients:
Cumin seeds (Cuminum cyminum),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 375 Kcal 19%
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Carbohydrates 44.24 g 34%
Protein 17.8 g 32%
Total Fat 22.27g 74%
Cholesterol 0 mg 0%
Dietary Fiber 10.5 g 26%
Vitamins
Folates 10 g 2.5%
Niacin 4.58 mg 28.5%
Pyridoxine 0.435 mg 33%
Riboflavin 0.32 mg 24.5%
Thiamin 0.628 mg 52%
Vitamin A 1270 IU 42%
Vitamin C 7.7 mg 13%
Vitamin E 3.3 mg 22%
Vitamin K 5.4 g 4.5%
Electrolytes
Sodium 1788 mg 38%
Potassium 68 mg 11%
Minerals
Calcium 931 mg 93%
Copper 0.867 mg 96%
Iron 66.36 mg 829%
Magnesium 366 mg 91%
Manganese 3.3 mg 145%
Phosphorus 499 mg 71%
Zinc 4.8 mg 43.5%
Phyto-nutrients
Carotene- 762 g --
Crypto-xanthin- 0 g --
Lutein-zeaxanthin 448 g --
Fenugreeks (Trigonella foenum-graecum),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 323 Kcal 16%
Carbohydrates 58.35 g 45%
Protein 23 g 41%
Total Fat 6.41 g 21%
Cholesterol 0 mg 0%
Dietary Fiber 24.6 g 65%
Vitamins
Folates 57 g 14%
Niacin 1.640 mg 7%
Pyridoxine 0.600 mg 46%
Riboflavin 0.366 mg 28%
Thiamin 0.322 mg 27%
Vitamin A 60 IU 2%
Vitamin C 3 mg 5%
Electrolytes
Sodium 67 mg 4.5%
Potassium 770 mg 16%
Minerals
Calcium 176 mg 18%
Copper 1.110 mg 123%
Iron 33.53 mg 419%
Magnesium 191 mg 48%
Manganese 1.228 mg 53%
Phosphorus 296 mg 42%
Selenium 6.3 g 11%
Zinc 2.50 mg 23%
Gooseberries (Ribes uva-crispa L.),
Nutrition Value per 100 g.
ORAC Value (Anti-oxidant level) 3277 umol TE/100 g.
(Source: USDA National Nutrient data base)
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Principle Nutrient Value Percentage of RDA
Energy 44 Kcal 2%
Carbohydrates 10.18 g 8%
Protein 0.88 g 1.5%
Total Fat 0.58 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 4.3 g 11%
Vitamins
Folates 6 mcg 1.5%
Niacin 0.300 mg 2%
Pantothenic acid 0.286 mg 6%
Pyridoxine 0.080 mg 6%
Riboflavin 0.030 mg 2%
Thiamin 0.040 mg 3%
Vitamin A 290 IU 10%
Vitamin C 27.7 mg 46%
Electrolytes
Sodium 1 mg 0%
Potassium 198 mg 4%
Minerals
Calcium 25 mg 2.5%
Copper 0.070 mg 8%
Iron 0.31 mg 4%
Magnesium 10 mg 2.5%
Manganese 0.144 mg 6%
Phosphorus 27 mg 4%
Zinc 0.12 mg 1%
See the table below for in depth analysis of nutrients:
Coriander seeds (Coriander sativum),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 298 Kcal 15%
Carbohydrates 54.99 g 42%
Protein 12.37 g 22%
Total Fat 17.77 g 60%
Cholesterol 0 mg 0%
Dietary Fiber 41.9 g 110%
Vitamins
Folates 1 g
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Vitamin A 0 IU 0%
Vitamin C 21 mg 35%
Electrolytes
Sodium 18 mg 1%
Potassium 1119 mg 24%
Minerals
Calcium 383 mg 38%
Copper 0.383 mg 42.5%
Iron 13.97 mg 175%
Magnesium 229 mg 57%
Manganese 28 mg 1217%
Phosphorus 178 mg 25%
Zinc 7.47 mg 68%
Allspice Anise seed Bay leaf Black pepper
Capers Caraway Cardamom Carom
(ajwain) seeds
Cayenne pepper Chili peppersCinnamon Cloves
Coriander seedsCumin Fennel seeds
Fenugreek seeds
Horseradish Jalapeno peppers Mace spice Mustard seeds
NutmegSaffron
Sichuan
peppercorns Tamarind
Vanilla beans
See the table below for in d epth analysis of nutrients:
http://www.nutrition-and-you.com/allspice.htmlhttp://www.nutrition-and-you.com/allspice.htmlhttp://www.nutrition-and-you.com/anise-seed.htmlhttp://www.nutrition-and-you.com/anise-seed.htmlhttp://www.nutrition-and-you.com/bay-leaf.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/capers.htmlhttp://www.nutrition-and-you.com/capers.htmlhttp://www.nutrition-and-you.com/caraway-seed.htmlhttp://www.nutrition-and-you.com/caraway-seed.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/ajwain.htmlhttp://www.nutrition-and-you.com/ajwain.htmlhttp://www.nutrition-and-you.com/ajwain.htmlhttp://www.nutrition-and-you.com/cayenne-pepper.htmlhttp://www.nutrition-and-you.com/cayenne-pepper.htmlhttp://www.nutrition-and-you.com/chili-peppers.htmlhttp://www.nutrition-and-you.com/chili-peppers.htmlhttp://www.nutrition-and-you.com/cinnamon-spice.htmlhttp://www.nutrition-and-you.com/cinnamon-spice.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/coriander-seeds.htmlhttp://www.nutrition-and-you.com/coriander-seeds.htmlhttp://www.nutrition-and-you.com/cumin.htmlhttp://www.nutrition-and-you.com/cumin.htmlhttp://www.nutrition-and-you.com/fennel-seed.htmlhttp://www.nutrition-and-you.com/fennel-seed.htmlhttp://www.nutrition-and-you.com/fenugreek-seeds.htmlhttp://www.nutrition-and-you.com/fenugreek-seeds.htmlhttp://www.nutrition-and-you.com/horseradish.htmlhttp://www.nutrition-and-you.com/horseradish.htmlhttp://www.nutrition-and-you.com/jalapeno-peppers.htmlhttp://www.nutrition-and-you.com/jalapeno-peppers.htmlhttp://www.nutrition-and-you.com/mace-spice.htmlhttp://www.nutrition-and-you.com/mace-spice.htmlhttp://www.nutrition-and-you.com/mustard-seeds.htmlhttp://www.nutrition-and-you.com/mustard-seeds.htmlhttp://www.nutrition-and-you.com/nutmeg.htmlhttp://www.nutrition-and-you.com/nutmeg.htmlhttp://www.nutrition-and-you.com/saffron.htmlhttp://www.nutrition-and-you.com/saffron.htmlhttp://www.nutrition-and-you.com/sichuan-peppercorns.htmlhttp://www.nutrition-and-you.com/sichuan-peppercorns.htmlhttp://www.nutrition-and-you.com/sichuan-peppercorns.htmlhttp://www.nutrition-and-you.com/tamarind.htmlhttp://www.nutrition-and-you.com/tamarind.htmlhttp://www.nutrition-and-you.com/vanilla-beans.htmlhttp://www.nutrition-and-you.com/vanilla-beans.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/vanilla-beans.htmlhttp://www.nutrition-and-you.com/tamarind.htmlhttp://www.nutrition-and-you.com/sichuan-peppercorns.htmlhttp://www.nutrition-and-you.com/sichuan-peppercorns.htmlhttp://www.nutrition-and-you.com/saffron.htmlhttp://www.nutrition-and-you.com/nutmeg.htmlhttp://www.nutrition-and-you.com/mustard-seeds.htmlhttp://www.nutrition-and-you.com/mace-spice.htmlhttp://www.nutrition-and-you.com/jalapeno-peppers.htmlhttp://www.nutrition-and-you.com/horseradish.htmlhttp://www.nutrition-and-you.com/fenugreek-seeds.htmlhttp://www.nutrition-and-you.com/fennel-seed.htmlhttp://www.nutrition-and-you.com/cumin.htmlhttp://www.nutrition-and-you.com/coriander-seeds.htmlhttp://www.nutrition-and-you.com/cloves.htmlhttp://www.nutrition-and-you.com/cinnamon-spice.htmlhttp://www.nutrition-and-you.com/chili-peppers.htmlhttp://www.nutrition-and-you.com/cayenne-pepper.htmlhttp://www.nutrition-and-you.com/ajwain.htmlhttp://www.nutrition-and-you.com/ajwain.htmlhttp://www.nutrition-and-you.com/cardamom.htmlhttp://www.nutrition-and-you.com/caraway-seed.htmlhttp://www.nutrition-and-you.com/capers.htmlhttp://www.nutrition-and-you.com/black_pepper.htmlhttp://www.nutrition-and-you.com/bay-leaf.htmlhttp://www.nutrition-and-you.com/anise-seed.htmlhttp://www.nutrition-and-you.com/allspice.html 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Moringa (drumstick) pods and leaves, raw,
Nutritive value per 100 g.
Percentages of daily-recommended values are marked in brackets.
(Source: USDA National Nutrient data base)
Principle Nutrient value-PodsNutrient value-
Leaves
Energy 37 Kcal (2%) 64 Kcal (3%)
Carbohydrates 8.53 g (6.5%) 8.28% (6%)
Protein 2.10 g (4%) 9.40 g (17%)
Total Fat 0.20 g (1%) 1.40% (7%)
Cholesterol 0 mg (0%) 0 mg (0%)
Dietary Fiber 3.2 g (8%) 2.0 g (5%)
Vitamins
Folates 44 g (11%) 40 g (10%)
Niacin 0.680 mg (4%) 2.220 mg (14%)
Pyridoxine 0.120 mg (9%) 1.200 mg (92%)
Riboflavin 0.074 mg (6%) 0.660 mg (51%)
Thiamin 0.053 mg (4.5%) 0.257 mg (21.5%)
Vitamin A 74 IU (2.5%) 7564 IU (252%)
Vitamin C 141mg (235%) 51.7 mg (86%)
Electrolytes
Sodium 42 mg (3%) 9 mg (0.5%)
Potassium 461 mg (10%) 337 mg (7%)
Minerals
Calcium 30 mg (3%) 185 mg (18.5%)
Iron 0.36 mg (4.5%) 4.00 mg (50%)
Magnesium 45 mg (11%) 147 mg (37%)
Phosphorus 50 mg (9%) 112 mg (20%)
Selenium 8.2 g (15%) 0.9 g (1.5%)
Zinc 0.45 mg (4%) 0.60 mg (5%)
See the table below for in depth analysis of nutrients:
Bitter gourd or Bitter melon (Momordica charantia),
fresh, raw, Nutritive value per 100 g
(Source: USDA National Nutrient database)
Principle Nutrient Value Percentage of RDA
Energy 17 Kcal
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Copper 0.034 mg 4%
Iron 0.43 mg 5%
Magnesium 17 mg 4%
Manganese 0.089 mg 4%
Zinc 0.80 mg 7%
Phyto-nutrients
Carotene- 190 g --
Carotene- 185 g
Lutein-zeaxanthin 170 g --
Pumpkin (Cucurbita spp.), fresh,
Nutritive value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 26 Kcal 1%
Carbohydrates 6.50 g 5%
Protein 1.0 g 2%
Total Fat 0.1 g 0.5%
Cholesterol 0 mg 0%
Dietary Fiber 0.5 g 2%
Vitamins
Folates 16 mcg 4%
Niacin 0.600 mg 4%
Pantothenic acid 0.298 mg 6%
Pyridoxine 0.061 mg 5%
Riboflavin 0.110 mg 8.5%
Thiamin 0.050 mg 4%
Vitamin A 7384 IU 246%
Vitamin C 9.0 mg 15%
Vitamin E 1.06 mg 7%
Vitamin K 1.1 mcg 1%
Electrolytes
Sodium 1 mg 0.5%
Potassium 340 mg 7%
Minerals
Calcium 21 mg 2%
Copper 0.127 mg 14%
Iron 0.80 mg 10%
Magnesium 12 mg 3%
Manganese 0.125 mg 0.5%
Phosphorus 44mg 5%
Selenium 0.3 mcg
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Vitamin C 0.5 mg 1%
Vitamin E 5.31 mg 35%
Vitamin K 4.1 g 3%
Electrolytes
Sodium 12 mg 1%
Potassium 660 mg 14%
Minerals
Calcium 37 mg 4%
Copper 2.195 mg 244%
Iron 6.68 mg 83.5%
Magnesium 292 mg 73%
Manganese 1.655 mg 72%
Phosphorus 593 mg 85%
Selenium 19.9 g 36%
Zinc 5.78 mg 52.5%
Phyto-nutrients
Carotene- 0 g --
Crypto-xanthin- 0 g --
Lutein-zeaxanthin 22 g --
See the table below for in depth analysis of nutrients:
Pumpkin seeds, dried,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
PrincipleNutrient
Value
Percentage of
RDA
Energy 559 Kcal 28%
Carbohydrates 10.71 g 8%
Protein 30.23 g 54%
Total Fat 49.05 g 164%
Cholesterol 0 mg 0%
Dietary Fiber 6 g 16%
Vitamins
Folates 58 g 15%
Niacin 4.987 mg 31%
Pantothenic acid 0.750 mg 15%
Pyridoxine 0.143 mg 11%
Riboflavin 0.153 mg 12%
Thiamin 0.273 mg 23%
Vitamin A 16 IU 0.5%
Vitamin C 1.9 g 3%
Vitamin E- 35.10 mg 237%
Electrolytes
Sodium 7 mg 0.5%
Potassium 809 mg 17%
Minerals
Calcium 46 mg 4.5%
Copper 1.343 mg 149%
Iron 8.82 mg 110%
Magnesiu m 592 mg 148%
Manganese 4.543 mg 198%
Phospho rus 1233 mg 176%
Selenium 9.4 g 17%
Zinc 7.81 mg 71%
Phyto-nutrients
Carotene- 9 g --
Crypto-xanthin- 1 g --
Lutein-zeaxanthin 74 g --
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Brazilnuts, raw,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
PrincipleNutrient
Value
Percentage of
RDA
Energy 656 Kcal 33%
Carbohydrates 12.27 g 10%
Protein 14.32 g 26%
Total Fat 66.43 g 221%
Cholesterol 0 mg 0%
Dietary Fiber 7.5 g 20%
Vitamins
Folates 22 mcg 5.5%
Niacin 0.295 mg 2%
Pantothenic acid 0.184 mg 3.5%
Pyridoxine 0.101 mg 8%
Riboflavin 0.035 mg 3%
Thiamin 0.617 mg 51%
Vitamin A 0 IU 0%
Vitamin C 0.7 mcg 1%
Vitamin E-gamma 7.87 mg 52%
Electrolytes
Sodium 2 mg 0%
Potassium 597 mg 13%
Minerals
Calcium 160 mg 16%
Copper 1.743 mg 194%
Iron 2.43 mg 30%
Magnesium 376 mg 94%
Manganese 1.223 mg 53%
Phosphorus 725 mg 103%
http://ndb.nal.usda.gov/ndb/foods/show/3703http://ndb.nal.usda.gov/ndb/foods/show/3703http://ndb.nal.usda.gov/ndb/foods/show/3703http://ndb.nal.usda.gov/ndb/foods/show/3703 -
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Selenium 1917 mcg 3485%
Zinc 4.06 mg 36%
Phyto-nutrients
Carotene- 0 mcg --
Crypto-xanthin- 0 mcg --
Lutein-zeaxanthin 0 mcg --
See the table below for in depth analysis of nutrients:
Sesame seeds (Sesamum indicum), whole, dried,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
PrincipleNutrient
Value
Percentage of
RDA
Energy 573 Kcal 29%
Carbohydrates 23.45 g 18%
Protein 17.73 g 32%
Total Fat 49.67 g 166%
Cholesterol 0 mg 0%
Dietary Fiber 11.8 g 31%
Vitamins
Folates 97 g 25%
Niacin 4.515 mg 28%
Pantothenic acid 0.050 mg 1%
Pyridoxine 0.790 mg 61%
Riboflavin 0.247 mg 19%
Thiamin 0.791 mg 66%
Vitamin A 9 IU
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Protein 25.80 g 46%
Total Fat 49.24 g 165%
Cholesterol 0 mg 0%
Dietary Fiber 8.5 g 22%
Vitamins
Folates 240 g 60%
Niacin 12.066 mg 75%
Pantothenic acid 1.767 mg 35%
Pyridoxine 0.348 mg 27%
Riboflavin 0.135 mg 10%
Thiamin 0.640 mg 53%
Vitamin A 0 IU 0%
Vitamin C 0 0%
Vitamin E 8.33 mg 55.5%
Electrolytes
Sodium 18 mg 1%
Potassium 705 mg 15%
Minerals
Calcium 92 mg 9%
Copper 1.144 mg 127%
Iron 4.58 mg 57%
Magnesium 168 mg 42%
Manganese 1.934 mg 84%
Phosphorus 76 mg 54%
Selenium 7.2 g 13%
Zinc 3.27 mg 30%
Phyto-nutrients
Carotene-alpha 0 g --
Crypto-xanthin-beta 0 g --
Lutein-zeaxanthin 0 g --
ee the table below for in depth analysis of nutrients:
seerakam Fennel seed (Foeniculum vulgare),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Seerakam PrincipleNutrient
Value
Percentage of
RDA
Energy 345 Kcal 17%
Carbohydrates 52.29 g 40%
Protein 15.80 g 28%
Total Fat 14.87 g 48%
Cholesterol 0 mg 0%
Dietary Fiber 39.8 g 104%
Vitamins
Niacin 6.050 mg 37%
Pyridoxine 0.470 mg 36%
Riboflavin 0.353 mg 28%
Thiamin 0.408 mg 34%
Vitamin A 135 IU 4.5%
Vitamin C 21 mg 35%
Electrolytes
Sodium 88 mg 6%
Potassium 1694 mg 36%
Minerals
Calcium 1196 mg 120%
Copper 1.067 mg 118%
Iron 18.54 mg 232%
Magnesium 385 mg 96%
Manganese 6.533 mg 284%
Phosphorus 487 mg 70%
Zinc 3.70 mg 33.5%
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(), ,
,,,,, ,.
WEDNESDAY, FEBRUARY 8, 2012
-English Tamil
.
.
.
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..
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.
English to Tamil
English Tamil
Vegetables /
Bottle gourd Suraikkai
Cauli flower Kali flower
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Capsicum Koda milagai
Carrot Carrot
Red Chilly Kaanja Milagai
Green Chilly Patchai Milagai
Coconut Thengai
Sambar Onion Chinna (or) Sambar Vengayam
Spring Onion Vengaya thaal (leaves)
Onion Vengayam
Green Peas Pachai Pattani
Potato Urulai kilangu
Tomato Thakkali
Greens keerai
Mint leaves Pudhina
Okra (Ladies finger) Vendaikaai
Drumstick Murungaikaai
Common Beans Beans
Village Beans Avaraikaai
Lined gourd / Ridge gourd Peerkankaai
Snake gourd Pudalankaai
Mushroom Kaalaan
Green Plantain Vaalaikaai
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Garlic Poondu
Tamarind Puli
Ginger Ingi
Curry leaves Kariveppilai
Drumstick leaves Murungai Keerai
Dry Ginger Sukku
Yam Karunai Kilangu
Elepahant Yam -Senai kilangu
Dry coconut Copparai
Plantain Flower Vaalaippu
Colacasia Seppan kilangu
Bitter gourd Pakarkaai
Bottle Gourd Surakkaai
Brinjal / Eggplant Kathirikkaai
Cucumber Vellarikkaai
Chayote Chow Chow
Curry Leaves Kariveppillai
Gherkins Kovakkaai
Cluster Beans Kothavarangaai
Chickpeas - kondaikadalai -
Cabbage Muttai Kose
Grated Coconut Thuruviya Thengaai
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Raw Mango Maangai
Dry Coconut kopparai
Yardlong bean Payathamkaai
Mushroom Kaalaan
Ash Gourd Poosanikkaai
Pumkin Manjal Poosani
Tropical Root Maravalli Kilangu
Raddish Mullangi
Sweet Potato Sarkarai Valli
Asafoetida Perungayam
Bay Leaves Bringe Ilai
Cardamom Yelakkai
Cashewnut Mundhiri paruppu
Nutmeg Jadhikkai
Cinnamon Pattai
Cloves kirambu, lavangam
Coriander leaves Kothamalli
Corn flour Makka cholam maavu
Curds Thayir
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Honey Then
Jaggery Vellam
Raisins Thiratchai
Saffron Kungumapoo
Spinach Pasalai keerai
Suji Ravai
Turmeric Manjal
Vermicelli Semia
Red Chilly Powder Milakaai Thool
Coriander Powder Thaniyaa Thool
Bengal Gram Flour Kadalai Maavu
Wheat Flour Gothumai Maavu
Rice Floor Arisi Maavu
Maida Maida Maavu
Sugar Sarkarai
Ghee Nei
Oil Refined Oil
Gingelly Oil Nallennai
Groundnut Oil Kadallennai
Butter Vennai
Buttermilk More
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Sago Javvarisi
Kadai / Wok / pan Vessel to fry / deep fry
Pressure Cooker Cooker
Vessel / bowl Paathiram
Electric Mixer Mixie
Plain Pan / Griddle Dosa Stone
Puri / Chapathi pad Chapathi Kal
Plate Plate
Knife Kathi
Filter Vadikatti
Grinder Grinder
Fruits / Grains /
English Tamil
Lemon Elumichai Palam
Tomato Thakaali Palam
Apple Apple
Orange Kamalaa Orange
Sweet Lime Saathukudi
Pine Apple Annaasi Palam
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Jack Fruit Palaa Palam
Chikku Sappota
Black Grapes Panneer Thirachai Palam
Green Grapes Thirachai Palam
Pomegranate Maathulam Palam
Custard Apple Seetha Palam
Guava Koiyaa Palam
Banana Valai Palam
Green Banana Patcha Vaalaipalam
Raisin Kaainda Thiraaichai
Papayaa Pappaali
Mango Mambalam
Pears Paerikkaai
Dates Paeritchai Palam
Water Melon Tharpoosani
Muskmelon Mulaam Palam
Fig Athi Palam
Plum Ooty apple / Plums /
Shell Apple VilaamPalam
English Tamil
Bengal gram dhal Kadalai paruppu
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Black gram Vellai Mulu Ulundu
Black pepper Milagu
Coriander seeds Thaniyaa
Cumin seed Jeeragam
Fenu greek Vendhayam
Fennel (Cake seeds) Perunjeerakam
Fried Gram Pottukadalai
Gingelly (or) Seasame seeds Ellu
Green gram dhal Payatham paruppu
Ground nut Verkkadalai
Lentil Mysore paruppu
Mustard Kadugu
Poppy Seeds Kasa kasaa
Red gram dal Thuvaram paruppu
Tymol seeds Omam
Wheat Godhumai
Split Black Gram Vellai udaitha ulundu
Moong Gram Dal Manja Pasi Parupu
Basmathi Rice Biriyani Arisi
Idly Rice Itili Arisi
Rice Pulungal Arici
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Raw Rice Patchai Arici
White Gingelly Seed Vella Ellu
Black Gingely Seed Karupu Ellu
Barley Paarlee
Horse Gram Kollu
Dry Beans Motchai
Cowpea Thattai Payarau
Maize Cholam
-- .
- .
- Shallots
-Raw Banana
-Ivy Gourd/Tindora
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-Bitter Gourd
-Amaranth Leaves
- Parboiled Rice
-Peanut
. -Toor Dhal
. - Channa Dhal
. -Urad Dhal
- Ajwain
- Besan Flour/Gram flour
--.
unripe mango-maangai
palm sugar -panagkarkandu
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-.
FISH NAMES ENGLISH/TAMIL
Butter Fish - Karapodi
Kilanga Meen - Whit fish
Kola Meen - Saw,Gar fish
Kerai - Yellowfin Tuna
Kendai - Indian goat fish ,carp
Kanawai - Squid [Cuttle fish ** not sure]
Kelluthi - Marine cat fish
Kondal - Snapper
Koduvai - Seabass
Kanagnkelluthi - Indian Mackerell
Viral Meen - Butter fish,murrel
Vaalai - ribbon fish
Vilongu - eel
Vavwall - Pomfret
Vanjaram Meen - King fish,Seer fish
Sankara Meen - Red Snapper
Seepu Thiratai - Spade fish
Seela/Sheela Meen - Barracuda
Soorai - Little Tunny
Sura - Shark
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Iraal - shrimp
Nethili Meen - Anchovies,maththi or chaala
Malabar trevally - Parai
Ooli meen - Barracuda
Oosi kanawai - Squid
Thera (variety of parai) - Leather skin
Thirukkai - Whip tail sting ray
Tuna - soorai
Potha - lndian Halibut
Panna - Cod
- Thanks Alina.
Posted by Asiya Omar at 7:06 AM
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30 comments:
said...
//Chick Peas Pattani //
!!!
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yam- .
February 8, 2012 at 8:09 AM
Asiya Omar said...
.
,..
.yam -
,Elepahant Yam -.
February 8, 2012 at 8:55 AM
Tharifa said...
okra [] .ladies finger
.
February 8, 2012 at 9:23 AM
Asiya Omar said...
. .
February 8, 2012 at 9:46 AM
said...
.
February 8, 2012 at 12:57 PM
said...
.
February 8, 2012 at 1:40 PM
2 said...
. ....
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February 8, 2012 at 3:09 PM
Asiya Omar said...
.
.
2.
February 8, 2012 at 5:53 PM
vanathy said...
.
February 8, 2012 at 6:13 PM
S.Menaga said...
- Shallots
-Raw Banana
-Ivy Gourd/Tindora
-Bitter Gourd
-Amarnath Leaves
..
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February 8, 2012 at 9:57 PM
Asiya Omar said...
.
! .
...
February 8, 2012 at 10:53 PM
said...
!
February 8, 2012 at 11:24 PM
said...
!
February 9, 2012 at 12:03 AM
said...
... -...
February 9, 2012 at 7:03 AM
said...
February 9, 2012 at 7:18 AM
Jay said...
great post dear...bookmarking ..;)
Tasty Appetite
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February 9, 2012 at 3:43 PM
S.Menaga said...
- Parboiled Rice
-Peanut
. -Toor Dhal
. - Channa Dhal
. -Urad Dhal
- Ajwain
- Besan Flour
February 9, 2012 at 4:39 PM
Asiya Omar said...
.
.
..
February 9, 2012 at 10:11 PM
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Asiya Omar said...
.
.
..
February 9, 2012 at 10:13 PM
Mahi said...
! ! ! ;):):)))
..
/////////////
Anonymous said...
shallots (chinna vengayam), ivy gourd (kovakkai), unripe mango(maangai), parboiled rice (idly arisi),
palm sugar (panagkarkandu)... mahi intha comment ah asiya ku forward pannuga pls
///////////////
! :)
February 10, 2012 at 5:12 AM
Asiya Omar said...
...
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7/30/2019 Turmeric Nutrition Facts
37/40
,
.
February 10, 2012 at 9:10 AM
Mahi said...
/./ !
. ;)
.
!
February 10, 2012 at 10:48 AM
FOOD NELLAI said...
. .
February 10, 2012 at 1:32 PM
athira said...
.
, .
February 10, 2012 at 1:50 PM
Alina said...
SOMETIMES BACK "NETLA SUTTU" COLLECT PANNATHUTHAN
FISH NAMES ENGLISH/TAMIL
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38/40
Butter Fish - Karapodi
Kilanga Meen - Whit fish
Kola Meen - Saw,Gar fish
Kerai - Yellowfin Tuna
Kendai - Indian goat fish ,carp
Kanawai - Squid [Cuttle fish ** not sure]
Kelluthi - Marine cat fish
Kondal - Snapper
Koduvai - Seabass
Kanagnkelluthi - Indian Mackerell
Viral Meen - Butter fish,murrel
Vaalai - ribbon fish
Vilongu - eel
Vavwall - Pomfret
Vanjaram Meen - King fish,Seer fish
Sankara Meen - Red Snapper
Seepu Thiratai - Spade fish
Seela/Sheela Meen - Barracuda
Soorai - Little Tunny
Sura - Shark
Iraal - shrimp
Nethili Meen - Anchovies,maththi or chaala
Malabar trevally - Parai
Ooli meen - Barracuda
Oosi kanawai - Squid
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Thera (variety of parai) - Leather skin
Thirukkai - Whip tail sting ray
Tuna - soorai
Potha - lndian Halibut
Panna - Cod
P.S: I'm really not aware of many fish names in english and tamil as well.
SO .. PLZ AKKA SUPERA ORU FISH NAMEOLOGY ONNU PANNIRUNGA. THANKS IN ADVANCE!!!
February 10, 2012 at 6:13 PM
Asiya Omar said...
Alina .
.?
.
February 10, 2012 at 6:53 PM
Alina said...
Nothing great to tell about me hahaha
Brought up in Chennai & Bangalore
Studied at R.V College of engineering, Bangalore
Living in Kuala Lumpur, Malaysia
Married, and having a 19 months old son
was working juz for 6 months before marriage, now fulltime housewife.. Haizzz!
I think enough said :)
February 10, 2012 at 8:40 PM
Asiya Omar said...
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7/30/2019 Turmeric Nutrition Facts
40/40
Alina,
..
February 10, 2012 at 9:02 PM
Jaleela Kamal said...
,
February 11, 2012 at 9:35 AM
http://asiyaomar.blogspot.in/2012/02/english-tamil.html
http://asiyaomar.blogspot.in/2012/02/english-tamil.htmlhttp://asiyaomar.blogspot.in/2012/02/english-tamil.htmlhttp://asiyaomar.blogspot.in/2012/02/english-tamil.html