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Food Wiki – Nutmeg, Nutritional Value & Best Recipes
Just like almonds, the nutmeg is technically a seed and not a nut. It is actually a highly aromatic and flavorful spice that comes from the fruit of the Myristica fragrans tree, which is native to the aptly named Spice Island in Indonesia.
Nutmeg contains a high concentration of antioxidants, which helps prevent numerous diseases and contains plenty of anti-aging properties. These antioxidants include beta-carotene and cryptoxanthin, both of which are essential for optimal health.
This spice is also rich in vital minerals such as potassium, copper, calcium, iron, magnesium, and zinc. Aside from that, nutmeg is rich in potassium, which is essential for keeping the body’s blood pressure and heart rate under check.
It also contains important nutrients like B-complex vitamins that support the preservation of nerves. Moreover, it has copious amounts of vitamins A and C – both of which are known for being essential building blocks for optimal health.
For you to enjoy the goodness and health benefits of nutmeg, here are some recipes containing this ingredient that you have to try:
Apple and Oat Scones with Nutmeg
Preheat your oven to 400F. In a large mixing bowl, combine a cup each of flour and rolled oats, ¼ cup brown sugar, half a teaspoon each of ground cinnamon and freshly grated nutmeg, two teaspoons baking powder, ¾ teaspoon baking soda, and half a teaspoon of salt.
Mix the dry ingredients thoroughly and then cut in the butter with a pastry blender. Add a cup of cold buttermilk and a cup and a half of diced Granny Smith apples. Stir everything until the dough comes together.
Place the dough on a flour-lined bench. Pat it into a roughly 6” by 8” rectangle, and then cut it into twelve 2-inch squares. Arrange the scones on a baking sheet about two inches apart. Brush the tops with buttermilk, top with brown sugar, and then bake for around 20 minutes. Serve while still warm.
Butternut Squash Soup
Place a cup and a half of butternut squash (peeled and cubed), two cups of vegetable broth, and a medium onion (chopped) into a pot. Cover it using the lid and put the pot on high heat until it starts to boil. Move the lid until it just partially covers the pot. Lower the heat and let it simmer until you can smash the squash with a fork.
Carefully blend the contents of the pot using a stick blender until smooth, After that, season the mixture with some freshly grated nutmeg, and salt and pepper. Serve while still hot.