Benefits of Fennel Seeds
Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance.
1. Fennel is an aromatic herb
Fennel is an aromatic herb belonging to the parsley family. It is used as a spice and possesses a sweet taste that is similar to anise. It is an essential ingredient in the Mediterranean cuisine. It is native to the South European region but is consumed well in all of the European regions. It is a two meter plant with dark green leaves and yellow flowers. Fennel seeds are generally eaten for the taste but also very healthy owing to the nutrition value attached to it.
Fennel is a symbol of strength and longevity. It was also believed by ancient Greeks to increase one
It is also used for various health benefits that are derived from its anti oxidants. These anti oxidants are essential to curb unwanted free radical reactions in the body. This phenomenon also prevents many diseases that can get serious at a later stage. Some of the anti oxidants listed in these seeds are kaemoferol and quercetin that are known to prevent degenerative reactions.
4. Dietary fibres
Fennel seeds contain a good amount of dietary fibre that is essential for the body. The fibre content helps improve digestion in the body, by facilitating timely breaking down of food molecules that make energy reactions possible.
The carcinogenic diseases should be treated at the right stage so that their effect can be curbed or eliminated in the future. This is made possible by the anti oxidant capabilities of the fennel seeds.
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SuperFood - Broccoli
Broccoli is an excellent source of the vitamins A, C, K, and folic acid; beta-carotene; and fiber. Itís a good source of the minerals calcium, potassium, phosphorus, and magnesium, as well as vitamins B6 and E, and it provides some selenium as well.
Broccoli also provides a substantial amount of lutein, which can help preserve vision and has Benefits for circulatory health. The tight-packed florets of broccoli are extra-rich in nutrition.
Although the cancer-fighting chemicals in broccoli are diminished by cooking (especially boiling), cooking increases the bioavailability of vitamin C and iron in this vegetable. Be sure to enjoy it both ways. Nutritional Facts
One cup of chopped raw broccoli provides 24 calories, 4.6 g carbohydrate, 2.6 g protein, 0.4 g fat, 2.6 g dietary fiber, 1356 IU vitamin A, 82 mg vitamin C, 62 mcg folic acid, 286 mg potassium, 58 mg phosphorus, 24 mg sodium, 42 mg calcium, and 22 mg magnesium.