Question

1. botanical facts about nutmeg and botanical ingredients found in nutmegs

2. nutritional value of nutmeg and secondary metabolites of nutmeg

3. how is nutmeg cultivated or made

4. botanical facts about cloves and botanical ingredients found in cloves

5. nutritional value of cloves and secondary metabolites of cloves

6. how are cloves made or cultivated

6. how is nutmeg cultivated or made

Answer 1

1.  botanical facts about nutmeg:

a. It is a dark leaved evergreen tree cultivated for obtaining nutmeg and mace which are two different types of spices.

b. Scientific name :Myristica fragrans

c. Nutmeg is obtained from the oval shaped seed of the nutmeg plant.

d. It has pungent fragrans and is slightly sweet and hence used as flavor for preparing many eatable or drinkable substances.

botanical ingredients found in nutmegs: lignin, stearin, volatile oil, starch, gum and 0.08 of an acid substance

2. nutritional value of nutmeg : Calorie = 525, Fat = 36 gm, Carbohydrate = 49 gm, Protein = 6 gm, Potassium = 350 gm, Calcium = 184 gm, Magnesium = 183 gm, Vitamin A = 30 mg etc.

secondary metabolites of nutmeg: lignans and neolignans

3. The nutmed is cultivated as a crop. When the fruits becomes mature they are either plucked or are collected from the ground and are allowed to sundry. After it the nutmeg seeds separated out from their hard seed coat until the kernels rattle in their shells when shaken. Then the seeds are crushed to make fine powder and it is used as the nutmed spices.

4. botanical facts about cloves:

a. Used as spice.

b. It is the flower bud of Syzygium aromaticum.

d. These are brown and dried in nature.

botanical ingredients found in cloves: Eugenol (up to 90%), acetyl eugenol, beta-caryophyllene , vanillin, crategolic acid, tannins, gallotannic acid, methyl salicylate, eugenin, kaempferol, rhamnetin, eugenitin;oleanolic acid, stigmasterol campesterol; and several sesquiterpenes.

5. nutritional value of cloves : 6 calorie, Carbs=1 gram, Fiber =1 gram, Manganese = 55% of the Daily Value and Vitamin K =  2% of the daily value

secondary metabolites of cloves: eugenol, β-caryophyllene and eugenol acetate of the terpenoid group

6. The loam soil having availability of water is digged for some inches in the row pattern in the field and than the clove seeds are covered with the soil after keeping these seeds in the digs. Proper care of the clove plant is taken and than when it perform reproduction, the flower buds are collected, sun dried and are used as cloves : one type of spice.