CLOVES HEALTH BENEFITS AND MINERALS

Posted in SPICES FOOD HEALTH BENEFITS AND MINERALS

Health Benefits:

1.  The active principles in the clove are known to have antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.

2.  The spice contains health benefiting essential oils such as eugenol. It is a phenyl-propanoids class of chemical compound which gives pleasant, sweet aromatic fragrances to the clove-bud. Eugenol has local anesthetic and antiseptic properties, hence; useful in dental care essentials as well as in treatment procedures.

The other important constituents in this spice include:

·        essential oils: acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid;

·        tannins: gallotannic acid, methyl salicylate (painkiller);

·        the flavonoids: eugenin, kaempferol, rhamnetin, and eugenitin;

·        triterpenoids: such as oleanolic acid, stigmasterol and campesterol

and several sesquiterpenes.

3.  The active principles in the clove may increase gut motility as well as improve the digestion power through increasing gastro-intestinal enzyme secretions. Thus, helps relieve indigestion and constipation problems.

4.  The spice also contains a good amount of minerals like potassium, manganese, iron, selenium and magnesium. Potassium is an important electrolyte of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

5.  Further, the spice buds contain very good amounts of vitamin A and beta-carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required by the body for maintaining healthy mucus membranes and skin in addition to essential for vision. Consumption of natural foods rich in flavonoids helps to protect the body from lung and oral cavity cancers.

6.  Additionally, this spice is a good source of vitamin-K, vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C and riboflavin. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

Minerals:

Nutritive value per 100 grams

PRINCIPLE

NUTRIENT VALUE

PERCENTAGE OF RDA

Energy

47 Kcal

2%

Carbohydrates

10.51 g

8%

Protein

3.27 g

6%

Total Fat

0.15 g

0.5%

Cholesterol

0 mg

0%

Dietary Fiber

5.4 g

14%

VITAMINS

 

 

Folates

68 µg

17%

Niacin

1.046 mg

6.5%

Pantothenic acid

0.338 mg

7%

Pyridoxine

0.116 mg

9%

Riboflavin

0.066 mg

5%

Thiamin

0.072 mg

6%

Vitamin A

13 IU

0.5%

Vitamin C

11.7 mg

20%

Vitamin E

0.19 mg

1%

Vitamin K

14.8 µg

12%

ELECTROLYTES

 

 

Sodium

94 mg

6%

Potassium

370 mg

8%

MINERALS

 

 

Calcium

44 mg

4%

Copper

0.231 mg

27%

Iron

1.28 mg

16%

Magnesium

60 mg

15%

Manganese

0.256 mg

11%

Phosphorus

90 mg

13%

Selenium

7.2 µg

13%

Zinc

2.32 mg

21%

PHYTO-NUTRIENTS

 

 

Carotene-ß

8 µg

--

Crypto-xanthin-ß

0 µg

--

Lutein-zeaxanthin

464 µg

--

.