Cinnamon is native to Sri Lanka and has reportedly been used from as early as 2,700 BC as a spice, a medicine, and an extremely valuable trade commodity.
Derived from the brown bark of cinnamon trees, the sweet, woody scent of cinnamon is described as being one of the warmest, most soothing fragrances on the planet.
There are two types: Ceylon cinnamon, produced in Sri Lanka, India, Madagascar, Brazil, and the Caribbean, and Cassia cinnamon, coming mainly from China, Vietnam, and Indonesia.
- Cinnamon provides high amounts of calcium which is excellent for strengthening bones and reducing bone mineral disease. (1)
- Contains generous levels of fibre which is great for cleansing the colon and helping to rid waste products from the body. (2)
- One teaspoon provides an amazing 22 percent of the daily recommended value in manganese which is a cofactor with the antioxidant superoxide dismutase that helps eradicate harmful free radicals that cause cellular damage. (3)
- Cinnamon has antibacterial, antimicrobial and anti-inflammatory properties which help to provide the body with autoimmunity and also prevent neuron diseases. (4)
- The oils in cinnamon help blood coagulate to prevent blood from flowing too freely when an injury occurs and helps prevent blood from coagulating too much thus reducing the formation cardiovascular diseases. (5)
Cinnamon Nutrition Facts
Serving Size: 100 grams, ground
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||6 g||2%|
|Dietary Fibre||4 g||16%|
|Vitamin A0%||Vitamin C||0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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