scored 93/100
Also known as black cumin, kalonji, nigella sativa, black seed
Nigella seeds (black cumin) are aromatic black seeds and the principal dietary source of thymoquinone, studied for anti-inflammatory and immune-modulating effects.
0.6 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 93.
Nigella seeds (Nigella sativa), known as black cumin or kalonji, are small angular jet-black seeds with a bitter, peppery aroma reminiscent of oregano and onion. Used medicinally and culinarily for over two millennia, they are nutritionally dense, roughly 345 to 400 kcal per 100g, with about 22g fat, 16 to 18g protein, and a high fiber content. They supply meaningful iron (~16 mg/100g), calcium (~570 mg), potassium (~760 mg), and magnesium (~265 mg). Their defining bioactive is thymoquinone, a quinone concentrated in the seed's volatile oil that drives much of black cumin's researched anti-inflammatory, antioxidant, and immune-modulating activity, accompanied by thymohydroquinone and thymol. Sprinkled over naan and flatbreads, tempered into Indian dals and pickles, and used across South Asian, Middle Eastern, and North African cooking, nigella adds a savory, faintly bitter complexity. Because thymoquinone resides in the oil, gentle warming in fat releases both aroma and bioactives.
Thymoquinone inhibits NF-kappaB signaling and cyclooxygenase/lipoxygenase pathways, lowering pro-inflammatory cytokine production
Thymoquinone has been associated in trials with improvements in fasting glucose, lipid profile, and blood pressure
Thymoquinone scavenges free radicals and upregulates endogenous antioxidant enzymes such as superoxide dismutase and glutathione
Nigella's bioactives have no circadian dependency; consistent modest daily intake is the studied pattern.
Fasting-compatible
Used in tiny culinary amounts; effectively fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower nigella seed (black cumin) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Nigella Seed (Black Cumin) is classified as a herbs & spices. Nigella seeds (black cumin) are aromatic black seeds and the principal dietary source of thymoquinone, studied for anti-inflammatory and immune-modulating effects.
Nigella Seed (Black Cumin) scores 93/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Copper, Iron, Manganese. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.3 g of protein (~1% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.6 g of net carbs (1 g total minus 0.5 g fiber).
Best any time of day. Nigella's bioactives have no circadian dependency; consistent modest daily intake is the studied pattern.
A typical serving is around 2 g (~8 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating nigella seed (black cumin) alongside several other herbs & spices sources.
Nigella Seed (Black Cumin) pairs nicely with: Bloom in warm oil or ghee before adding to dishes because thymoquinone is oil-soluble and releases on gentle heating; Pair with legumes and whole grains where its iron and savory aroma complement plant-based meals.
Encyclopedia entries that supply the same signature nutrients nigella seed (black cumin) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients nigella seed (black cumin)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.