How it's used
Used in curries, smoothies, teas, and spice blends.

A bright orange root known for its anti-inflammatory properties.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in curries, smoothies, teas, and spice blends.
Pair with black pepper to enhance curcumin absorption.
Try it in the kitchen
A savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA savoury Mediterranean breakfast stack of chickpea socca pancakes layered with tomato-white-bean ragù, spinach, olives, basil and yogurt-tahini sauce.
Open recipeCreamy white-bean mac and cheese with wholegrain pasta, just-tender broccoli, edamame and a deeply crisp breadcrumb finish.
Open recipeAn Ethiopian–Nordic sharing table of teff flatbread, warm berbere lentils, mild chickpea sauce, lemony greens, crisp beet-apple pickle and cool hemp cream—designed to become a generous centrepiece when scaled for four or more.
Open recipeA red lentil and spinach dal over brown rice with tender tofu, pumpkin-seed crunch and a hot cumin-chilli sesame tempering.
Open recipeDeeply savoury scramble with a turmeric-spiced tofu base and umami-rich shiitake, high in choline and protein.
Open recipeNutrition notebook
Calories
417kcal
Protein
16.7g
Carbs
50.0g
Fat
16.7g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.