Aids in digestion
Fights free radicals
Helps control LDL cholesterol levels
Improves hair, skin and nails
May reduce cholesterol
May reduce risk of Alzheimer
May reduce risk of diabetes
May regulate blood sugar
Relieves sore throat
Serving size: 1 tsp; Calories: 6; Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Carbs: 2.1g; Fiber: 1.2g; Sugars: .1g; Protein: .1g; Potassium: 0%DV; Vitamin A: 0%DV; Vitamin C: 0%DV; Calcium: 2%DV; Iron: 1%DV
Did You Know?
- Cinnamon is the tree, the bark is used to make the spice.
- The best cinnamon is Ceylon cinnamon, from Sri Lanka. Cessia is the most common form today
- Cinnamon is rich in fiber, manganese, iron, and calcium.
Ways to Eat:
- In curry
- On apples
- On desserts
- In hot chocolate
- With sugar on toast
- On oatmeal
- Native to Asia, cinnamon has been used since 2,800 BCE - it was one of the first traded spices in history!
- The spice is obtained from the inner bark of the tree. To get it, the outer bark is shaved off and the branch is hit with a hammer to loosen the inner bark.
- Sri Lanka produces most of the world's cinamon.