MYRISTICA FRAGRANS HOUTT NUTMEG

Meylisiana W 10.70.0020

Mayang Shintary 10.70.0053

Felisitas Nindi A 11.70.0110

Sherly Arga 12.70.0153

Introduction

The nutmeg tree is any of several species of trees in genus Myristica.

The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Island in the Moluccas (or Spice Islands) of Indonesia.

Characteristics

Clasiffication

Kingdom Plantae

Subkingdom Tracheobionta

Superdivision Spermatophyta

Division Magnoliophyta

Class Magnoliopsida

Subclass Magnoliidae

Order Magnoliales

Family Myristicaceae

Genus Myristica Gronov.

Species Myristica fragrans Houtt.

Bioactive Compounds Nutmeg contain a volatile oil, a fixed oil, proteins, fats,

and starch. Nutmeg yield 5 to 15% of volatile oil, which contain :

* pine* camphene* elemicin* eugenol* safrole* diametric phenylpropanoids

The major compounds in the essential oil of nutmeg are sabinene, 4-terpineol and myristicin. On the other hand, allylbenzene and propylbenzene derivatives (myristicin, safrole, and eugenol) are the predominant compounds in nutmeg seeds.

Principle Nutrient Value Percentage of RDA

Energy 525 Kcal 26

Carbohydrates 49.29 g 38%

Protein 5.84 g 10%

Total Fat 36.31 g 180%

Cholesterol 0 mg 0%

Dietary Fiber 20.8 g 55%

Vitamins

Folates 76 µg 19%

Niacin 1.299 mg 8%

Pyridoxine 0.160 mg 12%

Riboflavin 0.057 mg 4%

Thiamin 0.346 mg 29%

Vitamin-A 102 IU 3.5%

Vitamin C 3 mg 5%

Electrolytes

Sodium 16 mg 1%

Potassium 350 mg 7.5%

Minerals

Calcium 184 mg 18%

Copper 1.027 mg 114%

Iron 3.04 mg 38%

Magnesium 183 mg 46%

Manganese 2.900 mg 126%

Phosphorus 213 mg 30%

Zinc 2.15 mg 20%

Phyto-nutrients

Carotene-ß 16 µg --

Crypto-xanthin-ß 90 µg --

Lutein-zeaxanthin 0 µg -- Nutmeg (Myristica fragrans), Ground form, Nutritional value per 100 g.

(Source: USDA National Nutrient data base)

This prized spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium.

Nutmeg have many vital B-complex vitamins, including:* vitamin C* folic acid* riboflavin* niacin* vitamin A and * flavonoid anti-oxidants like beta-carotene

and cryptoxanthin.

Nutmeg has aromatic, stimulant, narcotic, carminative, astringent, aphrodisiac, hypolipidaemic, antithrombotic, anti-platelet aggregation, antifungal, antidysenteric, and anti-inflammatory activities (Bamidele et al., 2011).

Application for Foods and Beverages Nutmeg and mace are both used to flavor

foods and beverages. Nutmeg is one of the famous herbs in

Indonesian cuisine. Nutmeg can sprinkle on (freshly ground)

cream cheese dips, cheese spread, and egg spread.

Adding to cream soups, macaroni and cheese, macaroni, rice, hot cooked cereal, cold cereal, clam chowder.

It is used to enhance aroma of the soup, soto, or dishes that use beef or mutton.

Figure 1. Sup Buntut Figure 2. Gulai Kambing

Herbal Medicine

Digestive ProblemsNutmeg is a helpful remedy for many

digestive problems, especially gastroenteritis.

Blood PressureHelps control heart rate and blood pressure. Anti-anxiety and Anti-DepressantNutmeg offers mild sedative, antianxiety

and pain-relieving benefits.

Cancer PreventionEssential oil of nutmeg may help to

prevent or treat cancer by acting as an antioxidant and inhibiting formation of blood vessels that feed tumors.

Vomiting Due to Stomach ColdPungent in taste, fragrant in smell, warm in

nature, this herb can warm the spleen and stomach.

References

Dr. S. Azam Ali. (2007). Production and Processing of Nutmeg and Mace. Practical Action, The Schumacher Centre for Technology and Development, Bourton on Dunsmore, Rugby, Warwickshire, CV23 9QZ, UK.

Leiter, E.; G. Hitchook; S. Godwin; M. Johnson; W. Sedgwick; W. Jones; S. McCall; and T. E. Ceremuga. (2011). Evaluation of The Anxiolytic Properties of Myristicin, a Component of Nutmeg, in the Male Sprague-Dawley Rat. AANA Journal, vol. 79, no. 2., pp. 109-114.

  Marcelle Guido B. (1995). Production, Handling and Processing of Nutmeg and Mace and their

Culinary Uses. FAO Regional Office for Latin America and the Caribbean. Santiago, Chile.

  Nurdjannah N. (2007). Teknologi Pengolahan Pala. Badan Penelitian dan Pengembangan

Pertanian Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.

  Raphael, E. C.; O. I. Gideon; and N. U. Perpetua. (2010). Biochemical Characteristics of the

African Nutmeg, Monodora myristica. Agricultural Journal, vol. 5, issue 5, pp. 303-308.

  Roizman, Tracey. (2013). The Benefits of Nutmeg.

http://healthyeating.sfgate.com/benefits-nutmeg-7250.html. Accessed on September 20, 2013.

USDA. (2013). Basic Report 02025, Spices, nutmeg, ground. USDA National Nutrient Database for Standard ReferenceRelease 26.

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