Benefits of Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.
1. Saffron
Saffron is a popular spice and an expensive one too. Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffrons unique colour, flavour and other properties give it culinary and medicinal characteristics that make it renowned all over the world. It belongs to the Iradaceae family and is a native of the South Europe regions. These regions originally cultivated and used saffron on a daily basis.
2. Health Benefits of Saffron
Saffron is mostly known for its inclusion in food items. But it has very significant nutrients and chemical compounds which are beneficial in providing medicinal benefits.
3. Disease prevention
One of the main saffron benefits when used in cooking food is that it contains many plant derived chemical components which are known to prevent diseases. They are also known to promote overall well-being of the body.
4. Volatile oils
The plant part from which saffron is obtained contains essential but volatile oils which when added to food, imparts its unique flavour and benefits of saffron as a spice. Some of these oils are cineole, pinene, borneol, geraniol etc.
5. Active components
Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are anti-oxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zea-xanthin, lycopene, alpha and beta carotene are widely appreciated. This is also one of the main uses of saffron.

  • Health Calculators
  • Myth about Allergies
  • Benefits of Cinnamon
  • Dussehra Celebration
  • Class 10 - Sources of Energy
  • Healthy Shoulder
  • Benefits of Pineapple
  • GK Indian Politics
  • Benefits of Celery

  • SuperFood - Spelt and Spelt Pasta

    Spelt is a close relative of wheat and was widely cultivated in the Middle Ages, though over time it lost out to other wheats. When harvested, spelt has a tough hull on the grains that must be removed before it can be milled into flour.
    Spelt provides potassium, phosphorus, magnesium, manganese, and the B vitamins niacin, thiamine, and riboflavin. As a close relative of wheat, its nutrition profile is much the same, though it appears to provide more niacin. Spelt also contains gluten, making it inappropriate for people with celiac disease or on gluten-free diets.
    Nutritional Facts :
    One and one-half cups of cooked organic whole spelt pasta provide 190 calories, 40 g carbohydrate, 8 g protein, 1.5 g fat, 5 g dietary fiber, and 1.8 mg iron.
    More ...

    Shlok Consultants