Nigella Sativa contains several ingredients with potential value. The following values reflect the composition of Nagilla Sativa in terms of its active, nutrient components, and any other significant ingredients.

Fundamental Oil Composition (1.4%) Nigella Sativa

Carvone 21.1%

Alfa-Pinene 7.4%

Sabinene 5.5%

Beta-Pinene 7.7%

P-cymene 46.8%

Others 11.5%

Fatty Acids Nigella Sativa

Myristic Acid (C14:0) 0.5%

Palmitic Acid (C16:0) 13.7%

Palmitoleic Acid (C16:1) 0.1%

Stearic Acid (C18:0) 2.6%

Oleic Acid (C18:1) 23.7%

Linoleic Acid (C18:2)(Omega-6) 57.9%

Linolenic Acid (18:3n-3) (Omega-3) 0.2%

Arachidic Acid (C20:0) 1.3%

Saturated & Unsaturated Fatty Acids Nigella Sativa

Saturated Acid 18.1%

Monounsaturated Acids 23.8%

Polyunsaturated Acids 58.1%

Nutritional Value Nigella Sativa

Protein 208 ug/g

Thiamin 15ug/g

Riboflavin 1 ug/g

Pyridoxine 5ug/g

Niacin 57 ug/g

Folacin 610 IU/g

Calcium 1.859 mg/g

Iron 105 ug/g

Copper 18 ug/g

Zinc 60 ug/g

Phosphorus 5.265 mg/g

Nutritional Composition Nigella Sativa

protein 21%

carbohydrates 35%

fats 35-38%

Discover Miraculous Medicinal Uses of Nigella Sativa

The seeds of Nigella Sativa are beneficial for the digestive system, soothing stomach pains and spasms and easing wind, bloating and colic. The ripe seed is anthelmintic, carminative, diaphoretic, digestive, diuretic, emmenagogue, galactogogue, laxative and stimulant. An infusion is used in the treatment of digestive and menstrual disorders, insufficient lactation and bronchial complaints. The seeds are used in India to increase the flow of milk in nursing mothers and can be used to treat intestinal worms, especially in children. Externally, the seed is ground into a powder, mixed with sesame oil and used to treat abscesses, haemorrhoids and orchitis. The powdered seed been used to remove lice from the hair. The Black Cumin (Nigella sativa) Seed is also a source of calcium, iron, sodium, and potassium. Required only in small amounts by the body, these elements' main function is to act as essential cofactors in various enzyme functions.
Other Properties
Stimulant, aromatic, carminative, digestive, diuretic, emmenagogue, excitant, galactatagogue, purgative, resolvent, stimulant, stomachic, sudorific, tonic, anthelmintic, diaphoretic, parasiticide, and vermifuge. The seed contains about 1.5% essential oil. It is placed amongst clothes etc to repel moths. The seeds can also be put in muslin bags and hung near a fire when they will fill the room with their delicious scent. They need to be changed about every three weeks. The seed contains 35% of a fatty oil. Black seed contains Arginine which is essential for infant growth.

Botanical Information

Family: Ranunculaceae

Botanical Name: Nigella sativa L.

Physical Characteristics: The seeds are tiny (1-3 mm long), black, three sided and look a bit like pieces of flint under a microscope having a strong, spicy, peppery taste.

Common Names: Ajenuz, Black Caraway, Black Cumin, Black Seed, Corekotu, Charnushka, Faux Cumin, Fennel Flower,

Fitch, Habba Soda, Habat-al-Baraka, Kaladuru, Kolonji, Kalonji, Nutmeg Flower, Roman Coriander, Schwarzkummel.

Range: N. Africa to Ethiopia and W. Asia

Habitats: Cultivated Beds. Easily grown in any good garden soil, preferring a sunny position. Prefers a light soil in a warm position. This species is often cultivated, especially in western Asia and India, for its edible seed. The seed is aromatic with a nutmeg scent. A greedy plant, inhibiting the growth of nearby plants, especially legumes.

Edible Part: Seed

Edible Use: Condiment

Energy and Flavors: Hot energy, Spicy flavor

Systems Affected: Lungs, Stomach, Spleen

Biochemical Constituents: Alanine, arginine, ascorbic-acid, asparagine, campesterol, carvone, cymene, cystine, dehydroascorbic-acid, eicosadienoic-acid, glucose, glutamic-acid, glycine, iron, isoleucine, leucine, d-limonene, linoleic-acid, linolenic-acid, lipase, lysine, methionine, myristic-acid, nigellin, nigellone, oleic-acid, palmitic-acid, phenylalanine, phytosterols, potassium, beta-sitosterol, alpha-spinasterol, stearic-acid, stigmasterol, tannin, threonine, thymohydroquinone, thymoquinone, tryptophan, tyrosine