Tamarind

Nutrition per ~140 g · 1 medium piece

80.4 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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 84.

What it feeds primary sources only

Systems

Pathways

Overview

Native to Africa and widely cultivated across tropical regions, tamarind has been used in traditional medicine systems for centuries. The fruit's nutrient profile is dominated by complex carbohydrates and fiber, making it relatively calorie-dense but satiating. Tamarind contains substantial amounts of potassium (628mg per 100g)—critical for cardiovascular regulation and blood pressure control—alongside meaningful quantities of magnesium, phosphorus, and iron. The fruit is particularly rich in polyphenols, including gallic acid and ellagic acid, which function as antioxidants in the body. Tamarind's tartness comes from organic acids including tartaric and citric acid, compounds that may enhance mineral bioavailability and support digestive enzyme function. The high fiber content (5.1g per 100g) supports gut microbiota diversity and metabolic health. For longevity-focused nutrition, tamarind offers metabolic benefits through improved insulin sensitivity and anti-inflammatory polyphenol activity, while its mineral density supports bone health and cardiovascular function. Traditional use in digestive support is validated by compounds that stimulate bile production and promote healthy gastrointestinal motility.

Health benefits 5

Pairs with

• Pair with iron-rich leafy greens (spinach, kale) because tamarind's citric and tartaric acids enhance non-heme iron absorption through chelation and pH reduction
• Combine with healthy fats (coconut oil, sesame oil) because fat-soluble polyphenol absorption is enhanced in the presence of dietary lipids
• Mix with calcium-rich foods (sesame seeds, almonds) because tamarind's organic acids improve mineral bioavailability while providing complementary nutrient density
• Pair with ginger and turmeric in beverages or dishes because all three share anti-inflammatory polyphenols with synergistic antioxidant effects
• Use with whole grains (brown rice, millet) because tamarind's fiber and organic acids moderate the glycemic impact of starches

In the kitchen

• Select tamarind pods with intact shells and avoid those with cracks or mold; store in cool, dry conditions or refrigerate paste for up to 3 months
• Use tamarind paste (concentrate) rather than whole pods for convenience; typically 1-2 tablespoons provides a full serving's bioactive compounds
• Consume tamarind in moderation (20-30g serving) due to its caloric density and sugar content; prioritize use in savory dishes to minimize added sugar intake
• Steep tamarind paste in warm water to create a digestive tea, consumed 15-20 minutes before meals to activate gastric secretions and support nutrient absorption
• Avoid excessive consumption for individuals with kidney disease or those taking ACE inhibitors, as the high potassium content may require medical supervision

When to eat it midday

Consuming tamarind with lunch or as a midday snack optimizes insulin sensitivity support and digestive enzyme stimulation when stomach acid and bile production are highest. The postprandial antioxidant benefits are most relevant when consuming carbohydrate-containing meals.

Breaks a fast

Best avoided

• immediately before bed—organic acids may stimulate digestion and delay sleep onset

Tamarind's caloric density and carbohydrate content make it incompatible with fasting protocols; reserve consumption for eating windows