FENNEL (Foeniculum vulgare)
Fennel is a flowering plant species
in the celery family apiaceaa or umbelliferae. Fennel is a perennial herb. It
is erect, glaucious green, and grows to height of up to 2.5m, with hollow
stems. The flowers are produced in terminal compound umbel 5-15cm wide, each
umbel section having 20-50 tiny yellow flowers on short pedicels. The fruit is
a dry seed from 4-10mm long half as wide or less, and grooved.
Nutritional values
Value per 100gm
traces metals
Energy 130kg (31kcal) calcium 49mg (5%)
Carbohydrate 7.29g iron 0.73mg (6%)
Dietary fiber 3.1g magnesium 17mg
(5%)
Fat 0.20g manganese 0.191mg(9%)
Protein 1.24g phosphorus 50mg (7%)
Vitamins
potassium 414mg (9%)
vitaminB2 (thiamin) 0.01mg (1%) zinc 0.20mg (2%)
vitaminB2 (riboflavin) 0.032mg (3%)
vitaminB3 (niacin) 0.64mg (4%)
VitaminB5 0.232mg (5%)
VitaminB6 0.047mg (4%)
VitaminB9 27ug (7%)
Vitamin C 12g (14%)
Health Benefits of fennel
Ø Anemia: Iron
and histamine, an amino acid found in fennel, are both helpful in the treatment
of anemia. Whereas iron is the chief constituent of hemoglobin, histamine stimulates
production of hemoglobin and also helps in the formation of various othercomponent of the blood.
Ø Indigestion:
It is a common practice, particularly on the Indian sub continent, to chew
fennel seeds after meal. This is done to facilitate digestion and to eliminate
bad breath.
Ø Flatulence:
Fennel is an anti flatulent, due to the carminative properties of the aspartic
acid found in fennel; its extract can be used by both infants to the elderly,
as a way to reduce flatulence and to expel excess gas from the stomach.
Ø Constipation:
Fennel seeds particularly in powdered form, can act as a laxative. the roughage
helps clears the bowel, whereas its stimulating effect maintain the proper
peristaltic motion of the intestines, thereby helping promote proper excretion
through the stimulation of gastric juices and bile production.
Ø Cancer: Fennel
seeds extract inhibit the growth of tumor because of falconoid, alkaloid and
phenols concentrations. It is chemo protective against the harmful effects of
radiation during cancer treatment.
Ø Heart disease:
Fennel is a great source of fiber which helps in digestion; it also helps to
maintain healthy levels of cholesterol in the blood stream.
Ø Blood pressure: Fennels a very rich source of potassium which is an essential nutrient in
our body. one of the attributes of potassium is its quality as a vasodilator,
it release the tension of blood vessels, thereby reducing blood pressure
Ø Immune system:1
fennel bulb contains almost 20% of daily requirement of vitamin c, which
improve general immune system health, produces and repairs skin tissue, helps
to form collagen and also protects the blood vessels wall.
Ø Menstrual disorder: Fennel is also an emenagogue, meaning that it eases and regulate
menstruation by proper regulating hormonal action in the body. It also used
traditionally as a soothing pain reliever and relaxing agent for menopausal
women.
Ø Respiratory disorder: Fennel is useful in respiratory disorders such as congestion,
bronchitis and cough due to the presence to cineole and amatol which are
expectorant in nature, among their many other virtues.
Uses of fennel
·
Young
tender leaves of fennel are used for garnishes as a salad.
·
Fennels
are used to add flavor to salad, sauces to be served with pudding and also in
soups and fish sauce.
·
Fennel
is also used as a flavoring in some natural toothpaste.
· The
roasted fennel seeds are used as an after meal digestive and breath freshener.
· The
fennel seeds are used in cookery and sweet desserts.
· The
young leaves of fennels are used to make a special kind of egg omelet (along
with onions and flavor.
Method of preparation fennel
Ingredients
o
4
large red potatoes.
o
1
medium fennel bulb.
o
1
clove garlic and minced.
o
2
tablespoon olive oil.
o
1/8
teaspoon salt.
o
1/8
teaspoon pepper or 3 bulb of fresh pepper.
o
1
medium tomato or fresh tomato seeded and diced.
How to cook
o
Preheat
oven to 425 degree.
o
Cut
potato and fennel crosswise into thin slices. Transfer to a 2 quartz shallow
baking dish toss with garlic, olive oil, salt and pepper.
o
Bake
for 30 minutes, string it once.
o
Place
grilled fillet on top of vegetables and bake for additional 20 minutes.
Sprinkle with diced tomato and serve garnished with fennel tops.
o
Preparation
time is 50 minutes. While cooking time is 50 minutes.
CONCLUSION
Conclusively, food has been the main source of survival from
time immemorial; it has been a good source of medicine for humans too. It will
be of paramount importance if food that is to be taken in, is taken moderately
in order to avoid malfunctioning of the food in the system.
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and herbal medications and their interaction with conventional drugs.
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http://loweringbloodsugarfast.com/know-the-best-of-foods-that-lower-blood-sugar-instantly
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