Tamarind
Tamarindus indica
Fruit · Fabaceae family
- 239kcal
- 2.8 gprotein
- 5.1 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 2.8 g
- Fat 0.6 g
- Carbohydrate 62.5 g
- Water and other 34.1 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium28 mg · 1% · #114 of 258
- Potassium628 mg · 13% · #44 of 256
- Calcium74 mg · 6% · #83 of 258
- Iron2.8 mg · 16% · #67 of 259
- Magnesium92 mg · 22% · #53 of 256
- Zinc0.1 mg · <1% · #222 of 256
- Vitamin C3.5 mg · 4% · #109 of 239
- Folate14 µg · 4% · #139 of 237
- Vitamin A2 µg · <1% · #138 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Africa
- 600sJewish merchants brought tamarind to the Middle East along the Silk Road.
- 1500sSpanish and Portuguese colonists introduced tamarind to Mexico, Central America and, to a lesser extent, South America.Mexico, Central America, South America
Used in GlobeCooks dishes from: Asia (18)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 167763), public domain. Identity: Wikidata Q2391283. Compiled by GlobeCooks.