Mace (Javitri, Javinthri, Jaypatri), Nutrition value of Mace

Mace (Hindi name: Javitri, Javinthri, Jaypatri)

Mace is strongly aromatic, resinous and warm in taste. It is similar to nutmeg, however, it generally has a finer aroma than nutmeg, but the difference is small.

Mace is the characteristic flavouring of white sauce, lasagna, stews and ragouts, sometimes also for sausages and pastries, jam, and in some Indian desserts.

Nutritional Values of Mace

Parameters	Value per 100g
Moisture  Protein  Fat  Minerals  Fibre  Carbohydrates  Energy  Calcium  Phosphorus  Iron	15.900 gm    6.500 gm    24.400 gm    1.600 gm    3.800 gm    47.800 gm    437.000 K cal 180.000 mg    100.000 mg    12.300 mg
Vitamins
Carotene  Thiamine  Riboflavin  Niacin	3027.000 µg     0.250 mg    0.420 mg    1.400 mg
Minerals & Trace Elements
Magnesium  Copper  Manganese  Zinc  Chromium	213.000 mg    1.560 mg    1.540 mg    1.260 mg    0.039 mg

• Buy and store your mace in whole form, if possible. Grind or powder it in a grinder or mortar & pestle just prior to using because it rapidly lose their freshness and flavour once ground.

• Mace spice should be stored in airtight containers in a cool dark place.

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