The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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352 - ‘The proximate composition and some minor constituents of poppy seeds’. Journal of the Science of Food and Agriculture. 66; 117-120

Reference Number: 352

Year: 1994

Authors: Nergiz C. & Otles S.

Link: Link to original paper

Nutrition: Minerals | Vitamins

Inclusions: Poppy seeds

Summary

The proximate chemical composition of poppy seeds, along with minerals and water-soluble vitamins content was investigated. The compositions of the fatty acids and tocopherols of the extracted oil were also determined. The proximate analysis of poppy seeds showed the following composition: (440 g kg-1), protein (211 g kg-1), moisture (50 g kg-1), ash (63 g kg-1), crude fine (62 g kg-1) and total carbohydrates (236 g kg-1). Potassium and calcium were the predominant elements in the poppy seeds. Linoleic acid was the major unsaturated fatty acid (750 g kg-1 total fatty acids) while palmitic acid was the main saturated one (86-4 g kg?1). The amounts of a-, b- and d-tocopherols found in poppy seed oil were 220 ug g-1, 40 ug g-1 and 20 ug g-1 respectively. Among the water-soluble vitamins determined, pantothenic acid was found at the highest level followed by niacin and thiamin.

Poppies in a field with cornflowers in the evening

 

What does this mean for a Baker?

This is a very interesting study that highlights the nutritional value of poppy seeds. The study found that poppy seeds were a good source of many vitamins and minerals, including potassium and calcium. They also contain high amounts of protein and unsaturated fatty acids, which are referred to as the ‘good’ fats, as they can help to lower cholesterol levels and reduce inflammation. Why not try making these Sourdough Beetroot and Nigella seed Bagels but swap out the nigella seeds for poppy seeds instead?

You can buy our Diversity 8-Seeded Blend here with poppy seeds to use in your bread. 

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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