Ajwain (Carom Seeds) Calories & Nutrition Calculator

Ajwain (carom seeds) delivers 1,034mg calcium per 100g — 80% of the daily value in a single 100g measure. Among commonly used Indian spice seeds, this exceeds cumin (931mg) and coriander seeds (709mg). Fennel seeds (1,196mg) and celery seed (1,767mg) surpass ajwain, but ajwain remains among the top calcium sources in the category and is used more generously than fennel in many Indian preparations ^[1][2].

Per teaspoon of whole ajwain (3g): 31mg calcium (2.4% DV). Per tablespoon (9g): 93mg calcium (7.2% DV). When ajwain is used in paratha dough (typically 1–2 tsp per batch), the calcium contribution distributed across 4–6 parathas amounts to 5–15mg per paratha — small but cumulative ^[1].

For food journaling, ajwain's calcium density is noteworthy because the seeds are typically consumed whole (swallowed, not removed like whole cloves or cardamom pods). Whether tempered in oil, kneaded into dough, or dry-roasted, the calcium is fully available for logging.

Thymol — a monoterpene phenol — constitutes 35–60% of ajwain essential oil (some analyses report up to 72%). This is the same compound present in thyme herb (Thymus vulgaris), but ajwain concentrates it in the seed at levels that exceed even dried thyme leaves. Gamma-terpinene (10–15%) and para-cymene (10–15%) are secondary volatile components ^[2][3].

Thymol is responsible for ajwain's distinctive sharp, pungent, thyme-like flavor — the reason ajwain is sometimes called 'Indian thyme seeds.' The compound represents approximately 2–5% of whole seed weight (the essential oil itself is 2–6% of seed weight), meaning 1 tsp of ajwain (3g) contains roughly 60–150mg of thymol ^[2].

For food journaling, thymol is completely invisible to standard nutrition databases — IFCT 2017 and USDA do not track it. Like eugenol in cloves and piperine in pepper, thymol is the defining bioactive compound of its parent spice, yet absent from every nutrition panel.

Ajwain's 15.89g protein per 100g places it in the top tier of protein-dense spice seeds. Among commonly used spices: cumin leads at 17.8g, ajwain follows at 15.9g, fenugreek seeds come in at 23g (though classified sometimes as legume), and most ground spice powders (nutmeg 5.8g, cinnamon 4.0g, cloves 6.0g) are well below 10g ^[1][2].

Per teaspoon (3g): 0.48g protein. Per tablespoon (9g): 1.43g protein. These are modest per serving, but in recipes where ajwain is used more generously — namkeen/snack mixes sometimes use 2–3 tablespoons per batch — the protein contribution (3–4g from ajwain alone) adds up ^[1].

For food journaling, ajwain's protein is a secondary benefit. The primary nutritional identity of ajwain lies in its calcium and iron density, but the protein content reinforces ajwain's position as one of the most nutritionally complete spice seeds available.

Ajwain contains 1,692mg potassium per 100g (36% DV) — virtually identical to fennel seeds (1,694mg) and close behind cumin (1,788mg). For context: a banana has 358mg potassium, a potato has 421mg, and spinach has 558mg. Ajwain's potassium density per gram exceeds all common fruits and vegetables ^[1][2].

Per teaspoon (3g): 50.8mg potassium (1.1% DV). Per tablespoon (9g): 152.3mg potassium (3.2% DV). While not a primary potassium source at cooking portions, the mineral adds to the cumulative micronutrient contribution of spice-rich cooking ^[1].

For food journaling, potassium in ajwain is best understood as part of the broader mineral package (calcium, iron, potassium, magnesium, zinc) rather than tracked in isolation. The simultaneous presence of all five minerals at high per-100g concentrations makes ajwain one of the most mineral-dense spice seeds.

Per teaspoon of ajwain seeds (3g): 11 kcal, 0.48g protein, 1.35g carbs, 0.63g fat, 0.62g fiber, 31mg calcium (2.4% DV), 0.41mg iron (2.3% DV), 50.8mg potassium (1.1% DV), 8.2mg magnesium (2.0% DV), 0.17mg zinc (1.5% DV), and 0.21mg manganese (9.0% DV). Per tablespoon (9g): triple these values ^[1].

Comparing per-teaspoon mineral delivery across spices: ajwain's 31mg calcium per tsp exceeds cumin (28mg), coriander seeds (13mg), and every other common spice at teaspoon portions. Its 0.41mg iron per tsp is comparable to coriander seeds (0.29mg) and red chilli (0.27mg) ^[1].

For food journaling, ajwain seeds are fully consumed in most preparations (tempered in oil, mixed into dough, dry-roasted). Unlike whole cloves or cardamom pods that are sometimes removed, ajwain seeds are small enough to be eaten whole, ensuring complete nutrient absorption from every logged portion.