Temulawak (Curcuma xanthorrhiza / Javanese Turmeric)

Per 100g of dried Temulawak (Curcuma xanthorrhiza) rhizome: Calories ~320-350 kcal; Carbohydrates 60-70g (including starch 30-40g and dietary fiber 6-8g); Protein 5-8g; Fat 4-8g (primarily volatile essential oils). Key bioactive compounds: Curcuminoids 1.5-3.0% of dry weight (comprising curcumin ~60-70% of total curcuminoids, demethoxycurcumin ~15-25%, bisdemethoxycurcumin ~5-10%); Xanthorrhizol 0.5-1.5% (a sesquiterpenoid unique to C. xanthorrhiza, with notable antimicrobial and hepatoprotective activity); Essential oil content 3-12% (containing ar-curcumene, β-curcumene, xanthorrhizol, germacrene, and camphor); Germacrone ~0.1-0.5%. Minerals: Potassium 1,200-1,800 mg, Calcium 80-150 mg, Magnesium 150-250 mg, Iron 15-30 mg, Phosphorus 200-350 mg, Manganese 5-12 mg, Zinc 3-6 mg per 100g dry weight. Vitamins: modest amounts of Vitamin C (5-15 mg), B-complex vitamins including B1 (thiamine 0.03-0.05 mg), B2 (riboflavin 0.02-0.04 mg), and B3 (niacin 1-3 mg). Contains polysaccharides (arabinogalactans and glucomannans) that may support prebiotic gut activity. Bioavailability notes: Curcuminoids have inherently low oral bioavailability (~1-2% absorption) due to rapid hepatic metabolism and poor water solubility; bioavailability is significantly enhanced (up to 2,000%) when co-consumed with piperine (from black pepper) or with dietary fats/oils due to curcuminoids' lipophilic nature. Xanthorrhizol demonstrates superior bioavailability compared to curcumin due to its smaller molecular weight and higher lipophilicity. Traditional Jamu preparations often combine Temulawak with coconut milk or palm oil, which empirically improves absorption of fat-soluble compounds. The starch fraction (known as 'pati temulawak') is easily digestible and has been used traditionally as a nutritive food base.