Black Cumin (Nigella sativa) Seed is rich in nutritional values. It is a valuable source of protein, carbohydrates, essential fatty acids, vitamins A, B1, B2, C and niacin as well as minerals such as calcium, potassium, iron, magnesium, selenium and zinc.
Monosaccharides (single molecule sugars) in the form of glucose, rhamnose, xylose, and arabinose are found in the black seed.
The Black Cumin (Nigella sativa) Seed contains a non-starch polysaccharide component which is a useful source of dietary fiber.
Fifteen amino acids make up the protein content of the Black Cumin (Nigella sativa) Seed, including eight of the nine essential amino acids. Essential amino acids cannot be synthesized within our body in sufficient quantities and are thus required from our diet.
Chemical analysis has further revealed that the Black Cumin (Nigella sativa) Seed contains carotene, which is converted by the liver into vitamin A.
The Black Cumin (Nigella sativa) Seed is also a source of calcium, iron, sodium, and potassium. Required only in small amounts by the body, these elements' main function is to act as essential cofactors in various enzyme functions.
The original "Black Seed" brand of Black Cumin (Nigella sativa) seed oil is rich in fatty acids, particularly the unsaturated and essential fatty acids (Linoleic and Linolenic acid). Essential fatty acids cannot be manufactured by the body alone, and therefore we acquire these from food.
Black Cumin (Nigella sativa) Seed Oil is 35% more concentrated than the raw seed. It is rich in polyunsaturated fatty acids, known as essential fatty acids (Linoleic and Linolenic acid), The EFAs, consisting of alpha-Linolenic acid (omega-3) and Linoleic acid (omega-6), are the building blocks of cells and are substances that cannot be manufactured in the body, and thus must be taken in as supplements or through high-EFA foods.
The nutritional value of Black Seeds:
|Nutrient Average||contents of black cumin per 100g on wet basis||US RDAb||% of US RDAb||INQ%|
|Energy (kcal (MJ)||531 (222)||2300 (9.63)||23.1||1|
|Riboflavin (mg)||0.1||1. 7||5.9||0.3|