INDIGENOUS SPICES: A TREASURE TROVE OF NUTRITION - Gene
The Nutrition Desk Officer, Ministry of Agriculture and Rural Development, Ilorin, Mrs Jamila Adamu Gene, while discussing “Exploring Nutritional Benefits of Indigenous Spices for Food Preparation”on the KWTV programme “Adequate Nutrition & Healthy Living”, organized by the Ministry of Communications.
The Nutrition Desk Officer from Ministry of Agriculture and Rural Development, Ilorin, Mrs. Jamila Adamu Gene has emphasized the need for moderation in the use of spices in food preparation.
Speaking on the KWTV programme “Adequate Nutrition & Healthy Living” on Thursday, a programme organized by the Ministry of Communications, she highlighted the immense nutritional value of indigenous spices while cautioning against overuse.
"Spices are potent and should be used sparingly", Mrs. Gene stated during the discussion titled "Exploring the Nutritional Benefits of Indigenous Spices for Food Preparation."
She explained that many traditional spices such as ginger, turmeric and locus bean are packed with antioxidants, vitamins, and minerals that not only enhance the flavour of meals but also promote overall health.
According to her, indigenous spices are nature’s gifts to enhance culinary experiences while supporting healthy living, noting that excessive use can overpower dishes and potentially introduce imbalances in the diet.
"The key is to use these spices wisely, moderately and appreciate their strength and unique contribution to our meals", the Nutrition Desk Officer said.
*Basheer Lawal,*
Information officer,
KWMOC.
08063811113
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