Spices
are generally consumed because of their medicinal properties, taste, and add flavor
to food. Objectives: To determine the nutrient contents and heavy metals
of five commonly consumed spices, namely turmeric (Curcuma longa), bay leaf (Laurus
nobilis), red chili (Capsicum annuum),
coriander (Coriander sativum), and black
cumin (Nigella sativa) were collected
from the local market of Northern zone, Bangladesh and were analyzed. Methods: Nutrient composition was assessed by proximate analysis, trace and heavy metals
by atomic absorption spectrophotometry while the indophenol method was used to determine
vitamin C. Result: The results revealed that spices are good sources of carbohydrate,
fiber, and fat. The highest levels of carbohydrates, dietary fiber, protein, and
fat were observed in turmeric (71.1%), black
cumin (40.0%), red chili(16.77%),
and coriander (17.8%) respectively.
Vitamin C was present in trace amounts ranging from 0.04 to 0.1 mg/100g, except black cumin (35.0 mg/100g).
Essential trace minerals like sodium, potassium,
calcium, magnesium, and iron were significantly present in black cumin and bay leaf.
Most of the heavy metal levels in the spices were appreciable amounts i.e. much
lesser than the statutory safe limit approved by WHO and FAO for some of the samples. Conclusion: The current study concluded that the investigated spices are
nutritionally rich, and heavy metal levels in the examined samples are safe for
human consumption.
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