Know what’s on your plate
Cumin seed
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 375 kcal —
- Protein 18 g 36%
- Carbohydrate 34 g 12%
- Fat 22 g 29%
- Saturated fat 1.5 g 8%
- Fibre 11 g 38%
- Sugars 2.3 g —
- Sodium 168 mg 7%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 64 µg 7%
- Vitamin C 7.7 mg 9%
- Vitamin D 0 µg 0%
- Vitamin E 3.3 mg 22%
- Vitamin K 5.4 µg 5%
- Thiamin (B1) 0.63 mg 52%
- Riboflavin (B2) 0.33 mg 25%
- Niacin (B3) 4.6 mg 29%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 10 µg 3%
- Vitamin B12 0 µg 0%
- Choline 24.7 mg 4%
Minerals
- Calcium 931 mg 72%
- Iron 66.4 mg 369%
- Magnesium 366 mg 87%
- Phosphorus 499 mg 40%
- Potassium 1788 mg 38%
- Zinc 4.8 mg 44%
- Copper 0.87 mg 96%
- Manganese 3.3 mg 145%
- Selenium 5.2 µg 9%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 375 | 18 g | 34 g | 22 g |
| 1 × tsp, whole | 2.1 g | 8 | 0.4 g | 0.7 g | 0.5 g |
| 1 × tbsp, whole | 6 g | 23 | 1.1 g | 2 g | 1.3 g |
| 2 × tsp, whole | 4.2 g | 16 | 0.7 g | 1.4 g | 0.9 g |
| ½ × tsp, whole | 1.1 g | 4 | 0.2 g | 0.4 g | 0.2 g |
| 3 × tsp, whole | 6.3 g | 24 | 1.1 g | 2.1 g | 1.4 g |
| 4 × tsp, whole | 8.4 g | 32 | 1.5 g | 2.8 g | 1.9 g |
Similar foods
Questions about Cumin seed
How do you toast cumin seeds?
Put them in a dry frying pan over medium heat for 1–2 minutes, stirring or shaking the pan until fragrant and a shade darker. Tip them out straight away so the residual heat does not burn them.
Should you use cumin seeds whole or grind them?
Whole seeds give a burst of flavour and texture; add them to hot oil at the start of cooking so they can sizzle briefly and release their aroma. For a more even flavour in a marinade, rub or grind the seeds just before using them.
What dishes are cumin seeds used in?
They are common in dals, curries, chilli, spiced rice and roasted vegetables. Toasted seeds also add a warm, earthy note to flatbreads, soups and yoghurt-based dips.
What can you use instead of cumin seeds?
Ground cumin is the closest substitute; use about three-quarters of the amount if the recipe calls for whole seeds, as ground spice spreads through a dish more strongly. Coriander seed is another option, but its flavour is more citrusy and less earthy.
How should you store cumin seeds?
Keep them in a tightly closed jar in a cool, dark, dry cupboard, away from the cooker and steam. Whole seeds keep their aroma longer than ground cumin; crush a few to check whether they still smell fragrant.
Are cumin seeds the same as caraway seeds?
No. Both are warm, aromatic seeds, but cumin tastes earthier and is widely used in curries and chilli, while caraway has a sharper, slightly anise-like flavour often used in rye bread and cabbage dishes.
How much cumin should you add to a dish?
For a dish serving four, start with 1 teaspoon of whole seeds, toasted or bloomed in oil, then add more only if needed. Cumin has a strong, warm flavour that can take over if you add too much.
Source: USDA FoodData Central 170923 · per 100 g · carbohydrate per EU label, fibre excluded
