What are the nutritional significances of spices that is used in Indian cuisines?!
Answers:
Many have high quantities of vitamins, minerals, anti-oxidants, etc, and some things that are now being discovered. In general they are quite healthy, and concentrated sources since they don't contain water to dilute them like many other parts of plants/vegetables/fruits.
In India and other places, a large quantity if spices often go into dishes too so the amount is even greater than in cultures that don't use a lot of spices regularly.
They are pretty rich in vitamins. Like anise is a good source of vitamin b and niacin. Cloves are a good source magnesium and fatty acids. And Cardamom are a good source of vitamin C, iron and calcium.
Most of them are also a good source of fiber.
But really they use them for the taste. My mom is indian and has no idea about the health benefits. Neither do any of my aunts or uncles.
In the average curry your probably not eating enough spice to really get that much vitamins from the spices. They only really use a tablespoon or so in a whole dish.
They contain high levels of vitamins and more importantly minerals. These help the body to function correctly. Especially the power to digest food.
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None since the quantity consumed does not provide a great deal of nutrients.
