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   Fennel - Nutrition facts to discover

Fennel is a sweet-flavored, white or pale green bulb, topped with feathery green leaves that commonly features in the ever popular Mediterranean cuisine. Fennel is closely related to parsley, carrots, dill and coriander.  Fresh bulbs give sweet anise-like flavor.

Fennel has long been known for its healing powers. First used by the ancient Romans and carried along on conquests, it flourished in their wake. The Italians and Spaniards are famous for incorporating fennel into their cooking, both for flavor and to aid in digestive problems.

Health benefits of fennel bulb
Fennel has been used since ancient times for its nutritional and medicinal properties.

Bulb fennel is a very low calorie vegetable. 100 g bulb provides just 31 calories. Further, it contains generous amounts of fiber, very little fat and zero cholesterol.

Rich in vitamin C, potassium, calcium, iron, and phytochemicals, fennel provides an antioxidant boost to the immune system. Promotes wound healing and is needed to form collagen, a protein used to make scar tissue, tendons, ligaments and blood vessels.

The fiber, folate and potassium levels are high enough to promote a healthy cardiovascular system and decrease cholesterol.

It has also been proven to prevent a gene-altering molecule which causes cancer and helps to protect against arthritis and bacteria. The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. 

The bulbs have very good levels of heart-friendly electrolyte potassium which helps reduce blood pressure and rate of heartbeats by countering effects of sodium. Fennel also contains small amounts of minerals such as copper, iron, calcium, magnesium, manganese, zinc, and selenium

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