Mace / जावित्री : Recipes, Benefits and Side Effects

Scroll to Recipes with Mace / जावित्री as ingredient

The extra covering on the seeds, that is often fleshy is called Aril. This part of the nutmeg seed is removed and dried for 10-14 days. It changes into pale yellow, orange, or tan in color. After that, we get the mace spice we actually use for cooking.

Commonly known as

Mace is commonly known as Javitri in India.

Nutritional Profile of Mace

Nutritional profile per 100 gms

• Calories: 525
• Protein: 6g
• Carbohydrate: 49g
• Fiber: 21g
• Fat: 36g
• Sodium: 16mg
• Potassium: 350mg

Source: USDA & Google

Benefits Of Mace

The health benefits it consists of, help with some major problems like cancer, stress and anxiety, pain relief, etc.

Anti-Cancer Properties

As per the research done by the International Immunopharmacology journal, the fibers found in mace have anti-oxidant properties.  This can initiate the death of cancer cells in our bodies. So it is one of the best food items to include to reduce the risk of cancer.

Source: International Immunopharmacology

Boost Immunity

Because of the high level of Vitamin A and C, a high level of immunity from pathogens is guaranteed for your system, when you consume this spice.

Source: International Immunopharmacology

Stress Buster

It is effective for dealing with anxiety and stress as it induces calmness and peacefulness in the body system and eliminates the negative effects.

Protects from kidneys

Mace helps to prevent kidney stones to form in your kidneys. Not only that it also dissolves the stone if you are being affected by the problem.

Help Regulate Digestion

This spice keeps all the stomach related problems away. It regulates gastronomic problems, digestive systems, and cures nausea.

Anti-Inflammatory

Mace possesses anti-inflammatory properties. Hence, it helps reducing inflammation throughout the body and with other serious chronic diseases.

Source: Journal of Ethnopharmacology

Frequently Asked Questions