Traditionally in the culinary world fenugreek seeds are being used in a wide range of culinary recipes. The seeds either in the forms of whole seeds, sprouted, powder, sauce or as paste used in a variety of spicy dishes in many parts of Middle-East, India, Mediterranean and Central Asian regions. The seeds should be added in small quantities in food because they have strong aroma and bitter taste. Here are some serving tips Fenugreeks are used as an important ingredient in curry powder.Small quantity of sprouted seeds added to vegetables and lentils dishes.Fenugreek leaves, either fresh or dried are also favored in cooking with spinach, potato, carrots etc. Sprouted fenugreek seeds are used in salads, paste, dips, fillings etc. I strongly suggest this grain to women. The potential behind it for the feminine body is outstanding. It causes the female body to create natural peroxide in the "yoni" (vagina) to help keep this beautiful area alkaline and clean. It also is a great natural preventive source for menopause.

Nutritional value per 100 g (Source: USDA National Nutrient data base)
PrincipleNutrient Value Percentage of RDA
Energy 323 Kcal16%
Carbohydrates 58.35 g 45%
Protein 23 g 41%
Total Fat 6.41 g21%
Cholesterol 0 mg0%
Dietary Fiber 24.6 g65%
Vitamins
Folates 57 µg14%
Niacin 1.640 mg7%
Pyridoxine 0.600 mg 46%
Riboflavin 0.366 mg 28%
Thiamin 0.322 mg 27%
Vitamin A 60 IU 2%
Vitamin C 3 mg 5%
Electrolytes
Sodium 67 mg 4.5%
Potassium 770 mg 16%
Minerals
Calcium 176 mg 18%
Copper 1.110 mg 123%
Iron 33.53 mg 419%
Magnesium 191 mg 48%
Manganese 1.228 mg 53%
Phosphorus 296 mg 42%
Selenium 6.3 µg 11%
Zinc 2.50 mg 23%