Spiritual Health

It is for the rhizomes that the turmeric is widely cultivated. These rhizomes are bright yellow orange in color and used as culinary spice. It offers yellow color to food and cheaper than saffron. As such it is also called the poor man’s saffron.
Turmeric is got by ginding the roots of Curcumin. The scientific name of this plant is Curcuma longa. This powder is the main spice in Asian cuisines and curry powder. It is uses as flavoring and coloring agent. It has medicinal properties and used as a cosmetic too.  Most of the turmeric is used as a condiment.
The main pigment in turmeric is curcumin. It is mainly used as food color in most of the food industries.
Turmeric is mostly used in cultured milk, flavored milk drinks, and desserts to obtain banana and lemon colors in dairy.
Turmeric is added as a spice to pickles, sauces, fish, sausages, relishes, and dry mixes.
Turmeric is highly nutritious with health enhancing qualities.
Composition: The main component of turmeric is curcumin. The essential oil is 5.8% while zingiberine accounts of 0.24% of the whole turmeric.  On volatile distillation, turmeric yields alcohol and ketone. 100g of Ground Turmeric yields 354 calories. The total fat and the saturated fat go to 9.88 g and 3.12 g respectively. Turmeric is void of cholesterol. It contains 38mg of Sodium, 64.9g of total carbohydrate, 21.1 g of dietary fiber and sugar being 3.2g. The protein content is 7.8 g. Vitamin C accounts for 43% while calcium goes to 18% of the total weight. Vitamin C, E , K, Thiamin, Riboflavin, Niacin, B6, folate, Choline weigh 25.6mg,3.1 mg,13.4µg,0.152 mg,0.233 mg,5.14 mg,1.8 mg, 39 µg and 49.2mg respectively.
Calcium weighs 183mg and Iron weighs 41.42mg. Magnesium Phosphorus, Sodium, Potassium, Zinc weigh 193mg, 268mg, 38mg,  2525mg    , 4.35mg respectively.
Copper, Manganese, Selenium, Water, Ash weigh 0.603mg, 7.833mg, 4.5μg, 11.36g, and 6.02g respectively.
100grams of turmeric yields 349 K cal.
Turmeric should be always stored in a cool, dry and dark place otherwise there is a high probability of it losing its nutritive value. Over and above it can even lose its aroma and flavor. The container should be airtight so as to increase its shelf life.
While cooking the turmeric should not be overheated otherwise it can lose its advantageous qualities.
The nutritional value of turmeric increases many fold because it helps digestion of other food that is ingested.