Some Nutritional Factors in Coriandrum sativum (Spice) and Trigonella foenum-Graecum (Condiment)

Abstract

The concept that spices and condiments have little nutritive value is due to the fact that much work has not been carried out. Spices are flavourable parts of plants used in cooking. Condiments are usually added to foods after cooking to heighten flavour (The Encyclopedia Britanica). The leaves of coriander and fenugreek are eaten as vegetables and also used in curries. Fruits and seeds are used as spices and condiments. The present study has been designed to compare and assess the intrinsic nutritive values and to recommend them as regular and essential dietary substances for normal and diseased persons. Apart from the usual carbohydrates, proteins, fats, vitamins and minerals, there are other important nutritional factors such as essential amino acids that are indispensable to maintain a healthy body and to convert a diseased or deficient body into a normal and healthy body.