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Description
Fennel seeds have a sweet and aromatic taste that gives flavor to a lot of dishes. The unique taste in fennel seeds' flavor mixes well with other spices, giving a nice aroma to beverages and food items. That is why fennel spice is usually used in teas, bread items, and other bakery items. It contains significant minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. The seeds are also rich in vitamins A, E, and C, and even vitamin B complex, making them highly nutritious indeed. Because of their versatility, fennel seeds have become excellent choices to elevate the food into a highly palatable meal that offers nutrition to the body.
FENNEL SEEDS
Benefits
Rich in Nutrients: Fennel seeds are an excellent source of essential vitamins and minerals, including copper, iron, calcium, and potassium, which support overall health and vitality.
Digestive Aid: Known for their carminative properties, fennel seeds can help reduce bloating and promote healthy digestion, making them beneficial for gastrointestinal health.
Antioxidant Properties: These seeds are rich in antioxidants, which help combat oxidative stress and support a healthy immune system.
Flavor Enhancer: With their mildly sweet flavor, fennel seeds can enhance the taste of a variety of dishes, from savory to sweet, making them a versatile addition to your spice collection.
Natural Remedy: Traditionally used in herbal medicine, fennel seeds have been known to alleviate menstrual discomfort and support respiratory health.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
1.1 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
15 | Low