Nutrition for intestinal flu

Cinnamon (Ceylon Brownberry) is an evergreen tree belonging to the laurel family, which grows in South India and Sri Lanka. For commercial purposes, it is grown on the island of Java, in western India, Indonesia, Vietnam, Brazil, Egypt and Madagascar. Cinnamon has a wide range of beneficial properties and is very popular in weight loss diets.

Sri Lanka is traditionally considered the birthplace of Eastern spices. It is this corner of the earth is famous for the highest quality cinnamon. It is made from a thin and soft to the touch bark of a yellowish or brown color. The final product has an amazing aroma, very sweet and pleasant taste.

For the manufacture of cinnamon in China, Indonesia and Vietnam used coarse layers of bark. This causes its taste.

Many people know about cinnamon as a tasty and fragrant seasoning. Surprisingly, earlier this product was presented as a gift only to monarchs, emperors and other rulers.

Nutrition for intestinal flu

Cinnamon application

Today, cinnamon is used in traditional medicine, cooking and cosmetology. On the market, it is presented as powder and as tree bark, rolled into tubes. This article details the benefits, contraindications of cinnamon, its composition and application.

Nutrition for intestinal flu

Due to its aromatic properties, oriental spice is used primarily as an additive to vegetables, meat and even dough. Very often it is mixed with cherries, apples, dried apricots, pumpkin. Also fragrant spice is used as a component of confectionery. Without it, it is difficult to imagine sweet jam, a delicious dessert or a fragrant drink. In the East, cinnamon is traditionally used to add flavor and flavor to lamb and poultry dishes. In Korea and China, it is added to roast pork.

Calorie and nutritional value of cinnamon

Nutritional value of cinnamon is (per 100 g of product):

Nutrition for intestinal flu

  • proteins –
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