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Determination of chemical composition of local black seeds Nigella sativa L | ||
| Baghdad Science Journal | ||
| Article 1, Volume 4, Issue 2, 2007, Pages 244-247 | ||
| Authors | ||
| ; Ebtihal E.Al | ||
| Abstract | ||
| Chemical analysis for evaluation of Nigella sativa L. (black cumin) seeds showed a composition of Fat 39% ; Protein 28% ; Carbohydrate 21% ; Moisture 6% and Ash 4.5% . It was found that the black seed contains the following mineral element : Magnesium 0.26 gm /100gm seed ; Calcium 0.25 gm /100gm seed and Iron 25 μg / gm /100gm seed ; zinc 4.51μg /gm /100gm seed and Copper 3.60 μg /gm /100gm seed. The analysis also showed that mineral element I. e. ; lead ; Cobalt ; Nickel ; Chrom ; Cadmium and Aresenic are not present . It was found that the fat of the black seed contains the following fatty acids : Myristic 2.8%; Palmtic 16.6%; Stearic 0.8 % ; Oleic 13.79% ; Linoleic 64.2% and Arachidic 1.9% . | ||
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