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Fennel Nutrition Facts

Fennel was first discovered and used by the ancient Greeks and is thought to have been spread by the Romans. The entire plant is edible, including the root, leaves and stalks.

Fennel is packed with powerful antioxidants that help to fight off the free radicals within the body. These radicals cause cellular damage to bones and organs of the body.

Fennel is a good source of niacin, calcium, iron, magnesium, phosphorus and copper, and a very good source of dietary fiber, vitamin C, folate, potassium and manganese. In a typical fennel bulb, you would also provide the body with 73 calories, 17.06 grams of carbohydrates, 5.8 grams of protein, 121.68 milligrams of sodium as well as 0.47 grams of fat.

Today, fennel seeds are used in Italian and French cuisine as well as domestic households to add flavor and seasoning to a wide variety of products, including pork, fish and sauces.

One 2 gram serving of fennel seeds yields approximately 7 calories, 1 gram of carbohydrate, 2 milligrams of sodium and no fat, cholesterol or protein. These seeds are very rich in minerals including magnesium.

Other uses of fennel include medicinal uses, especially to provide relief from digestive disorders. Fennel seeds often help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.

When extracted into an essential oil, fennel may be used in the production of soaps and perfumes as well.

Author: Dimi Ingle
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