print Print this page

Poppy Seed

In season all year

Food Description:

Although the poppy seeds of culinary use are gathered from the opium poppy, they have no effective narcotic content. Blue seeds are used mostly in European cooking, while the smaller white ones are a regular feature in Indian recipes. Both have a pleasing, nutty taste.

General Information:

Category: Spice
To Buy: Buy poppy seeds in small amounts when you are ready to use them, as they can develop a stale taste if kept too long.
To Store: Store in airtight containers away from heat, humidity and light.
Tips and Tricks: Grind white poppy seeds to add a rich, nutty thickness to vinadloo curry. Sprinkle blue seeds over breads, biscuits and cakes, as well as over pasta shells. Keep in mind with whilst poppyseeds are a great source of many nutrients, it's unlikely you'll eat a whole tablespoon.

Nutrition (1 Tablespoon):

Weight (grams): 11.2
Carbohydrates, g: 0.4
Protein (g): 2.0
Saturated Fat, g : 0.5
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 245
Fibre, g:
Fat (g): 5.0
Monosaturated Fat , g: 0.7
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS