EN on Foods

December 2010 Issue

Celebrate the Season with Cinnamon for Health

Cinnamon comes from the brown inner bark of several trees from the genus, Cinnamomum, in the laurel family. Several species are sold as cinnamon, but Ceylon, or "true cinnamon," and Cassia (also called Chinese and Saigon cinnamon) are the most common. They are available as dried tubular sticks (quills) or ground powder. The oils in the bark contain cinnamaldehyde, among other substances that give cinnamon its antimicrobial and anti-inflammatory properties. Just two teaspoons of cinnamon provide 44 percent Daily Value (% DV, requirement based on 2,000 calorie diet) for manganese, which helps the body maintain normal blood sugar levels and strong bones, and almost 10% DV of dietary fiber.

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