Nutritional Facts about Cinnamon Spice

"true cinnamon"-  Cinnamomum verum from Pixabay

Cinnamon is a spice derived from the inner bark of trees called the genus Cinnamomum. Cinnamon is produced by cutting the stems of Cinnamomum trees. The inner bark is next stripped and the woody sections are removed, resulting in strips that curl into rolls known as cinnamon sticks. These sticks have a variety of culinary versatility and medical worth; they are used for baking and cooking.

Origin and History

Cinnamon has been used since the ancient Egyptian civilizations. It was uncommon, highly prized, and regarded as the ideal gift for monarchs. It was employed as a perfume during the embalming process. The spice was also popular in ancient China and India, as evidenced by allusions in classic Ayurvedic books. Cinnamon was considered a status symbol in Europe throughout the Middle Ages since it was expensive and rare. The trade channels for obtaining cinnamon were closely kept secrets, adding to the spice's great value.

Types Of Cinnamon and Its Flavor

There are four varieties of cinnamon, although only two are primarily sourced for use in the general market.

Primary Sourced Cinnamon:

• Ceylon Cinnamon: Known as "True Cinnamon" native of Sri Lanka and Southern India. Has a lighter, more delicate flavor.
• Cassia Cinnamon: Dark colored, cheaper, and most commonly found, originating from China, Indonesia, and Vietnam. 

Other Variety:

• Saigon Cinnamon: Found in Vietnam, bold flavor and hint of sweetness not commonly used
• Korintje Cinnamon: Grown in Indonesia, a subtle sweet flavor with a hint of spice.

Nutritional Value

Cinnamon is not only flavorful but also nutritionally beneficial. Here is a general breakdown of the nutritional value of ground cinnamon per 10 grams (about 2 teaspoons):

• Calories: 24.7 kcal
• Carbohydrates: 8.06 g
• Fiber: 5.31 g
• Protein: 0.4 g 
• Fat: 0.12 g
• Calcium: 78 mg (8% of the Daily Value)
• Iron: 0.63 mg (4% of the Daily Value)
• Magnesium: 4 mg (1% of the Daily Value)
• Phosphorus: 5 mg (1% of the Daily Value)
• Potassium: 33 mg (1% of the Daily Value)
• Vitamin A: 8 IU
• Vitamin K: 2.4 mcg (3% of the Daily Value)

Cinnamon is particularly notable for its high fiber content and its provision of calcium and iron. Despite its low macronutrient content, its micronutrient richness makes it a valuable addition to a balanced diet.

Usage of Cinnamon

1. Antioxidant Properties: Protect the body from oxidative stress and reduce the damage caused by free radicals.

2. Anti-Inflammatory Effects: Lower the risk of chronic diseases.

3. Blood Sugar Regulation: Improves insulin sensitivity, and gradual release of glucose into the bloodstream.

4. Heart Health: Lower bad cholesterol (LDL) and triglycerides maintain good cholesterol (HDL) levels.

5. Antimicrobial Activity: Fight bacteria, fungi, and viruses. natural preservative for foods and a beneficial addition to the diet.

6. Neuroprotective Effects: Protects brain function and reduces the risk of neurodegenerative diseases like Alzheimer's and Parkinson's. The spice's ability to inhibit the build-up of a protein called tau.

7. Culinary Uses: In baking, cinnamon is essential because it gives cakes, cookies, and pastries warmth and flavor. Savory recipes also employ it, especially those from the Middle East and India. One common approach to include cinnamon to everyday diets is by sprinkling it on cereal, yogurt, or coffee.

8. Aromatherapy: Cinnamon's warm and comforting scent makes it a popular choice for candles,  diffusers, and potpourri, promoting relaxation and well-being.

Conclusion

Cinnamon, an aromatic spice with a rich history, is a versatile spice with a rich history of health benefits. It enhances flavor and promotes heart health, making it a valuable addition to any diet.