6 Healthy Reasons to Eat More Real Cinnamon (Not its Cousin)

Written By:
Margie King, Health Coach
This article is copyrighted by GreenMedInfo LLC, 2012
This work is reproduced and distributed with the permission of GreenMedInfo LLC.
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If you live in Australia, North America or Europe that jar of “cinnamon” in your cupboard is probably not truly cinnamon at all, but a very similar spice known as cassia or “bastard cinnamon.”

True cinnamon is usually labeled “Ceylon cinnamon” and comes principally from Sri Lanka, India, Madagascar, Brazil and the Caribbean.  Cassia, on the other hand, is often designated as “Chinese cinnamon” or “Saigon cinnamon” and comes principally from Indonesia, China, Vietnam, Japan and Korea.

Cinnamon is one of the oldest spices and most popular spices, and has been used for millennia both for its flavouring and medicinal qualities. In ancient Egypt, it was used to fill body cavities of corpses as an embalming agent. In ancient Rome it was considered so valuable that the Emperor Nero burned a year’s supply on his wife’s funeral pyre as proof of his devotion to her.
Ceylon cinnamon is more expensive and more difficult to find in North American where most spices labeled cinnamon are actually the cheaper cassia. Sweeter, lighter and more refined than cassia, true cinnamon is most suitable to flavouring desserts rather than more robust, savoury dishes which can handle the heavier cassia.

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Besides flavour, the most important distinction between the two spices, however, is in their levels of coumarin, natural compound that acts as a blood thinner when ingested.

Cassia has much higher levels of coumarin than true cinnamon.  Patients on blood thinners such as warfarin (trade name Coumadin) are often advised to limit their intake of cinnamon, but this generally applies to cassia more so than to real cinnamon.

Both types of cinnamon are excellent sources of the trace mineral manganese which is an important activator of enzymes essential to building healthy bones as well as other physiological processes, including carbohydrate and fat metabolism.

They are also both very good sources of dietary fibre, iron and calcium. The combination of calcium and fibre is thought to be helpful in reducing the risk of colon cancer and lowering cholesterol levels, and relieving constipation or diarrhoea.

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Here are six reasons to make sure you’re getting your cinnamon every day:

1. Lowers blood sugar levels

Cinnamon has been shown to normalise blood sugar levels in type 2 diabetics by improving the ability to respond to insulin. It does so in part by slowing the rate at which the stomach empties after eating as evidenced by a study in which people ate about a cup of rice pudding with and without about a teaspoon of cinnamon. Adding the cinnamon slowed the rate the stomach emptied from 37% to 34.5% and significantly slowed the rise in blood sugar levels. Even less than a half of a teaspoon a day reduces blood sugar levels in type 2 diabetics.

2. Lowers cholesterol

Diabetics can also reduce their risk factors associated with cardiovascular disease by consuming even one daily gram (about 1/3 teaspoon) of cinnamon. One 2003 USDA study found that after 40 days of eating between just 1 and 6 grams of cinnamon (about 2 teaspoons), type 2 diabetics were not only able to reduce their blood sugar levels by 18-29%, but also lowered their triglycerides by 23-30%, their LDL (bad) cholesterol by 7 to 27% and total cholesterol by 12-26%.

3. Supports healthy blood clotting

Much research has been devoted to cinnamon’s effect on blood platelets which contribute to clotting. It helps thin the blood and prevent unwanted clumping of platelets. It is so effective as an anti-coagulant that patients taking prescription blood thinners are warned not to take cinnamon in concentrated form such as supplements or extracts.

4. Fights bacteria and fungus

Ayurvedic medicine has long used cinnamon for it anti-microbial qualities to support the immune system and prevent colds and flu. It has been proven to help stop the growth of bacteria, fungus and the common yeast Candida.  One study showed that it is an effective alternative to chemical food preservatives and just a few drops of essential oil of cinnamon added to refrigerated carrot broth prevented the growth of food-borne pathogens for up to 60 days.

5. Boosts memory and protects the brain.

Chewing cinnamon flavoured gum or just smelling the sweet spice has been found to improve brain activity. Research led by Dr. P. Zoladz and presented at the 2004 meeting of the Association for Chemoreception Sciences, in Sarasota, Florida concluded that cinnamon enhances cognitive processing and was found to improve test subjects scores related to attention, memory and visual-motor speed when working at a computer.

A 2011 study suggested that it may have a role in reducing the kind of chronic inflammation that leads to various neurodegenerative diseases, such as Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumour, and meningitis.

6. Improves digestion

In traditional Chinese medicine, cinnamon has been used for flatulence, nausea and diarrhoea. It is also believed to improve the body’s ability to digest fruit, milk and other dairy products.
Both cassia and real cinnamon are often labeled the same in North America.  The true Ceylon version will be more expensive, and it will be a lighter shade of brown, a finer powder and have a sweeter scent. When buying the sticks, known as “quills,” keep in mind that, generally, cassia will be thicker and the two ends will be rolled toward each other rather than being rolled in one direction only.

Margie King is a graduate of the Institute for Integrative Nutrition®. A Wharton M.B.A. and corporate attorney for 20 years, she left the world of business to pursue her passion for all things nutritious. Margie is the author of Nourishing Menopause: The Whole Food Guide to Balancing Your Hormones Naturally. She is also a professional copywriter and natural health, beauty and nutrition writer. To contact Margie, visit http://www.IntegrativeMenopause.com.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

Source: http://www.greenmedinfo.com/blog/6-healthy-reasons-eat-more-real-cinnamon-not-its-cousin

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Curcumin Benefits: How Supplements Fight Cancer, Joint Pain & Obesity

Nearly every day, a patient or two asks me which supplements I consider most important. The answer really depends on the individual’s overall health and lifestyle, things such as diet, exercise, medications, sleep habits, and similar considerations. But as a rule, I most often recommend the following:

4 Basic Dietary Supplements

  • A good multivitamin
  • An omega-3, good-fat supplement
  • Vitamin D3
  • Curcumin
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Curcumin is an extract of Turmeric

I’ve written about omega-3s and vitamin D3 in earlier newsletters, so today I’d like to explain why I think curcumin is so essential. Supported by findings from literally thousands of studies, here is a brief summary of why curcumin is shaping up as the supplement of the decade. Curcumin can do the following:

  • Combat cancer stem cells (where cancer begins) as well as multidrug-resistant cancer
  • Reduce out-of-control inflammation & joint pain
  • Help maintain healthy cells and neutralize damaging free radicals
  • Protect against the ravages of aging
  • Enhance heart health and inhibit the formation of LDL (bad) cholesterol
  • Prevent blood platelets from sticking together, which improves circulation and minimizes the likelihood of blood clots
  • Counteract damage caused by radiation
  • Protect against Alzheimer’s disease and related conditions
  • Help maintain healthy, pain-free joints
  • Support healthy kidneys and liver
  • Encourage the body’s own detoxification efforts and help eliminate such health-damaging contaminants as heavy metals

A Closer Look at Curcumin and Turmeric

The name curcumin may not be a household word — yet. But turmeric, the bright yellow spice from which it’s derived, has been used for centuries as both a medicine and a spice in Indian cooking, especially dishes known as curry.

curcumin-for-depression

Curcumin can even be used to treat depression

Curcumin is the most active ingredient in turmeric, a plant related to ginger. A few years ago, I learned that some of our most devastating chronic health conditions, including arthritis and Alzheimer’s, are far less common in India and Asia. Upon reflection, I realized that our traditional diets could play a role. Americans tend to consume processed, prepared, low-nutrition food and beverages that spur inflammation, while people in India and Asia often eat fresh foods seasoned with spices that appear to protect them from some of our worst diseases. Now scientists have verified the role curcumin plays in providing that protection. Here are some examples:

Curcumin and Cancer

Research shows curcumin is powerful and versatile when it comes to health (and cancer, in particular). Very promising research results are verified and updated continually, so expect to hear more about curcumin and cancer in the near future.

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Curcumin has many medical benefits

Curcumin vs. drugs

A recent review study of more than 700 clinical trials involving curcumin and cancer found curcumin to be as effective as pharmaceutical drugs in treating cancers of the prostate, colon, breast, liver, esophagus, and mouth.

Skin cancer

Recent research shows that curcumin seems to inhibit skin-cancer formation and delay the development of associated tumors.

Curcumin and Joint Pain

Cancer is not the only health issue that may benefit from curcumin. If you suffer from painful joints, whether caused by osteoarthritis or rheumatoid arthritis, curcumin could help.

Buy-Curcumin

Curcumin capsules and curcumin powder

Joint pain relief

Studies repeatedly show that curcumin’s anti-inflammatory abilities work as well as nonsteroidal anti-inflammatory drugs (NSAIDs) and the costly, dangerous injectable drugs carrying the FDA’s “black label” warnings. Not only is curcumin effective, but it also comes without the worrisome side effects experienced by more than half of those who take pharmaceutical painkillers.

Richard’s story

A patient I’ll call Richard discovered that curcumin supplements provide better pain relief for his arthritic knees than prescription-grade pain relievers do. After a long career in nursing, Richard was very savvy about conventional medicine. But when the prescription pain medicine his doctor was prescribing caused stomach bleeding, Richard came to me for what he described as “something different.” “I know a traditional doctor is just going to give me another drug that will work for a while,” he said. “Then the side effects will kick in, and I’ll have to switch to something else. It really is like rearranging the deck chairs on the Titanic, and I don’t want to do that anymore. I need to find a pain remedy that doesn’t knock me out, make me sick, or cause bleeding problems. My knees have been hurting so badly, I’ve had to take a medical leave from my job. But I’d really like to get back to work.”

Since he was already taking an omega-3 essential fatty acid supplement, I recommended Richard start with 500 mg of curcumin three times daily. Before the week was over, Richard called to say that the curcumin provided such outstanding pain relief that he was able to return to work. “I have to admit that after years in conventional medicine, I was skeptical about trying something a traditional MD might not recommend,” Richard summed up. “But this experience really showed me that we shouldn’t be so quick to dismiss remedies just because they’re considered ‘alternative.’”

Today, Richard is back at work, and he has even resumed jogging, thanks to curcumin. Richard’s story is just one of many examples of the power of curcumin to relieve aching joints. Arthritis is not the only inflammatory disease that may be eased by curcumin. Even the pain of simple injuries responds to curcumin.

Jenny’s story

When my friend Jenny slipped, fell, and bruised her tailbone, she experienced ongoing pain and soreness for months afterward even though nothing was broken. “I was taking over-the-counter pain relievers, but they were causing stomach problems,” she explained. “Then one day I decided to experiment with curcumin and took three one morning before leaving for work. By mid-morning, I realized all my pain was gone, both tailbone and stomach!”

Within a few weeks, Jenny’s sore tailbone was pain-free, and her stomach problems were gone as well. “I really didn’t expect it to work as well as it did,” Jenny confessed. “But now I’ll never go back to over-the-counter pain relievers.”

Curcumin and Diabetes

Individuals with diabetes, prediabetes, or metabolic syndrome (Syndrome X) may benefit from taking curcumin, too.

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Turmeric root and powder

Research and clinical trials

In one study, a group of nearly 250 adults with prediabetes was divided in half. One portion received curcumin supplements, while the other was given a placebo (a dummy pill with no medical ingredients). Nine months later, none of the participants taking curcumin had developed diabetes, but nearly 20 percent of those taking a placebo were diagnosed with the disease.

Brain dysfunction

Patients who already have diabetes may find that curcumin supplements ease the mental and physical dysfunctions, such as difficulty focusing, caused by the disease. A recent study at Harvard University found that curcumin restored areas of the brain stem damaged by the disease in diabetic lab animals.

Curcumin and Heart Health

As I mentioned earlier, curcumin can manage inflammation. That’s important to anyone interested in maintaining a healthy heart because inflammation is a key factor in heart disease and a long list of other ailments.

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Curcumin helps to manage inflammation which is a key factor in Heart Disease

Clinical studies

Recent research shows that curcumin’s heart-health benefits extend beyond reducing inflammation. One recent animal study, for example, found that curcumin protected heart functions and strengthened the body’s own internal repair system following a heart attack.

Blood lipids (fats)

Curcumin can reduce triglycerides and cholesterol, further benefiting the heart and circulatory system.

Curcumin and Alzheimer’s

I would love to be able to say that curcumin can have a positive effect on this dreaded, memory-robbing condition, and maybe in a few years that will be true.

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Scientists are researching the possible use of Curcumin to fight the onset of age-related brain diseases such as Alzheimer’s

 

Current research

Scientists are demonstrating curcumin’s ability to enhance memory and reduce other age-related brain malfunctions in lab animals. The research is preliminary, and we need human clinical trials to verify these results.

Promising future research

Curcumin is shaping up as a rising star in the field of neurological diseases. As a result, I would encourage anyone who is concerned about memory loss to give curcumin a try.

Curcumin and Obesity

With no sign that the obesity epidemic is losing steam, scientists all over the world are searching for the magic bullet to help desperate dieters lose weight.

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Is Curcumin a magic bullet for weight loss?

Recent research

While there’s no substitute for a nutritious, whole-foods diet and regular, moderate exercise, several recent studies show that curcumin supplements can help suppress the development of fatty tissue.

Rebecca’s story

A patient I’ll call Rebecca recently used curcumin to help her lose 60 pounds. After struggling with one fad diet after another, Rebecca finally followed my advice. She focused on a diet of vegetables and lean protein, and started a walking program, which resulted in a 20-pound weight drop in just two months. Then, like many weight-loss patients, Rebecca hit a plateau. Although she was still losing pounds, her progress became frustratingly slow. I suggested she give curcumin a try.A few weeks later, Rebecca called to tell me that curcumin seemed to be doing the trick. “Even on days when I eat something I shouldn’t, I’m still losing weight or at the very least maintaining earlier weight loss,” she explained. “That makes it easier to stick with my eating plan. I don’t feel like a complete failure if I have a cookie.” Even better, at the end of the year, Rebecca had achieved her goal of a 60-pound weight loss, and she was healthier than ever.

Until recently, curcumin supplements were not well absorbed. Fortunately, scientists have developed a form known as BCM-95®, which is absorbed 8 times better than conventional products. I use this revolutionary form of curcumin in both my Curcumin EX and Joint Renewal supplements.

As I tell my patients, herbal remedies are milder than pharmaceuticals, so it may take a few weeks to reach therapeutic levels in the bloodstream and for you to notice a difference in some symptoms. But please don’t make the mistake of taking these supplements for a day or two and quitting because nothing is happening. Be patient and wait a bit — they do pay off.

One caution: If you’re taking any blood-thinning prescription medications, including warfarin (the brand name for this drug is Coumadin) or Plavix, talk with your physician before adding curcumin to your daily regimen. Pregnant or lactating women should consult a health-care professional before taking any supplements.

Source: Newport Natural Health

Can turmeric prevent or treat cancer?

This page is about turmeric and cancer. There is information about

  • What turmeric is
  • Research into preventing cancer
  • Research into treating cancer
  • Side effects of turmeric
  • Risks of turmeric supplements
  • Related information

What turmeric is

Turmeric is a spice that is often used as a food flavouring in Asian dishes. It belongs to the ginger family. It is also known as Indian saffron, jiang huang, haridra, haldi, as the major ingredient of curry powder 2, and as a bright yellow orange food colouring agent (E100).

Turmeric grows in many Asian countries such as India. It has been used for many years in some herbal remedies. The main active ingredient is curcumin or diferuloyl methane.

Currently there is no research evidence to show that turmeric or curcumin can prevent or treat cancer but early trials have shown some promising results.

Research into preventing cancer

A phase I clinical trial looked at giving curcumin to 25 patients with pre cancerous changes in different organs. This study seemed to show that curcumin could stop the precancerous changes becoming cancer.

Research has also shown that there are low rates of certain types of cancer in countries where people eat curcumin at levels of about 100 to 200 mg a day over long periods of time.

Research into treating cancer

A number of laboratory studies on cancer cells have shown that curcumin does have anticancer effects. It seems to be able to kill cancer cells and prevent more from growing. It has the best effects on breast cancer, bowel cancer, stomach cancer and skin cancer cells.

A 2013 international laboratory study looked at the effects of a combined treatment with curcumin and chemotherapy on bowel cancer cells. The researchers concluded that the combined treatment might be better than chemotherapy alone.

A 2007 American study in mice seemed to show that curcumin helped to stop the spread of breast cancer cells to other parts of the body.

Doctors think that curcumin stays in the digestive system and is absorbed by the cells in the bowel. To find out more, a small study in the UK looked at how curcumin is absorbed from the human gut into liver cells. This study looked at how much of the curcumin is absorbed into both cancer cells and normal cells. This was a very small study of people with bowel cancer that had spread to the liver. They were given curcumin for 7 days before surgery.

During the surgery doctors removed liver tissue and they then then measured the levels of curcumin in the tissue. The results showed that the level of curcumin absorbed into the liver was not high enough to have any anticancer effect. The researchers suggested that future clinical trials of curcumin should focus on preventing bowel tumours. Several studies have shown that curcumin taken as capsules does get absorbed by the gut and is present in the blood. But the amount in the blood is small.

An American phase 2 study reported in 2008. 25 patients had curcumin treatment and 21 had tumours that could be measured. In 2 patients their tumours shrank or remained stable. In some patients their levels of particular immune system chemicals that destroy cancer cells went up. But the researchers found that blood levels of curcumin were very low because it is not well absorbed from the gut. Scientists have since developed injectable, fat soluble forms of curcumin which may improve the results.

These studies look promising but we need to do more clinical trials in humans before we will know if curcumin has any potential to treat cancer in people.

A trial is currently under way in Puerto Rico to find out whether curcumin can shrink precancerous growths in patients with a genetic disorder that greatly increases their risk of bowel cancer.

Side effects of turmeric

It is important to remember that turmeric used in cooking is very safe. But we don’t know how safe curcumin is when used for medical reasons. So far, research studies seem to show that it causes few or no side effects. But we don’t know much about the side effects of taking it in large amounts to treat or prevent cancer.

There have been some reports of stomach pain if too much turmeric is swallowed and skin problems if it is taken for a long time. For these reasons we recommend that if you use curcumin for reasons other than in cooking, you should talk to your doctor first.

Risks of turmeric supplements

The Medicines and Healthcare products Regulatory Agency (MHRA) has issued a warning about the turmeric based food supplement Fortodol (also sold as Miradin). Fortodol has been found to contain the strong anti inflammatory drug nimesulide. Nimesulide can cause serious damage to the liver and is not licensed as a medicine in the UK. The Food Standards Agency in the USA states that taking products that contain unknown amounts of nimesulide could be very harmful.

Fortodol and Miradin are sold in the UK and on the internet as food supplements. The FSA advises anyone taking these products to stop doing so immediately, and contact their doctor if they have any signs of liver disease. The signs include jaundice, dark urine, nausea, vomiting, unusual tiredness, stomach or abdominal pain, or loss of appetite.

Source: Cancer Research UK

 

Honey and Cinnamon: A Powerful Cure or a Big, Fat Lie?

Honey and cinnamon are two natural ingredients with multiple health benefits.

Some people claim that when these two ingredients are combined, they can cure almost any disease.

While there is some evidence that each has some medicinal uses, some claims about the mixture of honey and cinnamon seem too good to be true.

This article reviews the benefits of honey and cinnamon, separating fact from fiction.

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Honey and Cinnamon: Natural Ingredients for Better Health

Honey is a sweet liquid produced by bees. It has been used for centuries as both a food and a medicine.

Today it is most commonly used in cooking and baking, or as a sweetener in beverages.

Cinnamon is a spice that comes from the bark of the Cinnamomum tree.

People harvest and dry its bark, which curls into what are commonly known as cinnamon sticks. You can purchase cinnamon as whole sticks, ground into a powder or as an extract.

Both honey and cinnamon have multiple health benefits on their own. However, some people assume that combining the two is even more beneficial.

In 1995, a Canadian tabloid published an article that provided a long list of ailments that could be cured by a mixture of honey and cinnamon.

Since then, bold claims about the honey and cinnamon combo have multiplied.

These two ingredients do have plenty of health applications, but not all the claims about the combination are backed by science.

Bottom Line: Honey and cinnamon are ingredients that can be used as both food and medicine. However, not all of the claims about honey and cinnamon are supported by research.

Science-Backed Benefits of Cinnamon

Ceylon Cinnamon Sticks

Cinnamon is a popular spice in cooking and baking that can also be taken as a supplement.

There are two major types:

  • Cassia: This variety, also known as Chinese cinnamon, is the most popular type in supermarkets. It is less expensive, but of a much lower quality than Ceylon cinnamon and does not provide the same medical benefits.
  • Ceylon cinnamon: This type is also known as “true cinnamon.” It is much harder to find than Cassia cinnamon and it has a slightly sweeter flavor. We recommend using ONLY Ceylon Cinnamon

Cinnamon’s health benefits are linked to active compounds in its essential oil.

The most well-studied cinnamon compound is cinnamaldehyde. This is also what gives cinnamon its spicy flavor and aroma.

Here are some of cinnamon’s most impressive benefits:

  • May reduce inflammation: Long-term inflammation increases the risk of chronic disease. Studies show cinnamon may help reduce inflammation.
  • May help treat neurodegenerative diseases: A few test-tube studies suggest that cinnamon might help slow the progression of Parkinson’s and Alzheimer’s. These results need to be confirmed in human studies.
  • May help protect against cancer: A few animal and test-tube studies found that cinnamon helps prevent the growth and reproduction of cancer cells. However, these results need to be confirmed with human studies.

Some have also suggested that cinnamon may be a natural treatment for attention-deficit hyperactivity disorder (ADHD), irritable bowel syndrome (IBS), premenstrual syndrome (PMS), polycystic ovary syndrome (PCOS) and food poisoning.

However, there is not sufficient evidence to support these claims.

Bottom Line: Cinnamon is one of the healthiest spices in the world. Both types of cinnamon have health benefits, but Ceylon cinnamon is the better choice if you are going to consume it on a regular basis.

Science-Backed Benefits of Honey

Open Jar of Honey

In addition to being a healthier alternative to table sugar, honey has several medicinal uses.

However, it’s important to note that not all types are equal.

Most of the benefits of honey are associated with active compounds that are most concentrated in high-quality, unfiltered honey.

Here are some of honey’s health benefits that have been supported by science:

  • May be an effective cough suppressant: One study found that honey was more effective at suppressing nighttime coughs than dextromethorphan, the active ingredient in most cough syrups. Yet more research is needed.
  • A powerful treatment for wounds and burns: A review of six studies found that applying honey to the skin is a powerful treatment for wounds.

Honey is also thought to be a sleep aid, a memory booster, a natural aphrodisiac, a treatment for yeast infections and a natural way to reduce plaque on your teeth, but these claims aren’t supported by science.

Bottom Line: Honey has several health benefits connected to its antioxidant capacity and antibacterial properties.

Both Honey and Cinnamon May Benefit Certain Health Conditions

The theory is that if both honey and cinnamon can help on their own, then combining the two can have an even stronger effect.

What is known is that there are several similarities between the health benefits of honey and cinnamon. Both are beneficial in the following areas:

Honey and Cinnamon May Reduce the Risk of Heart Disease

Honey Dripping onto Cinnamon

A mixture of honey and cinnamon has the potential to lower your risk of heart disease.

That’s because it may help reverse several health signs that significantly raise that risk.

These include elevated levels of “bad” low-density lipoprotein (LDL) cholesterol and high triglyceride levels.

High blood pressure and low levels of “good” high-density lipoprotein (HDL) cholesterol are additional factors that can increase your risk of the disease.

Interestingly, honey and cinnamon may positively affect all of these.

Studies have shown that consuming honey lowers “bad” LDL cholesterol by 6–11% and lowers triglyceride levels by as much as 11%. Honey may also increase “good” HDL cholesterol by about 2%.

A meta-analysis found that a daily dose of cinnamon lowered total cholesterol by an average of 16 mg/dl, LDL “bad” cholesterol by 9 mg/dl and triglycerides by 30 mg/dl. There was also a slight increase in “good” HDL cholesterol levels.

While they have not been studied together, cinnamon and honey have individually been shown to cause modest decreases in blood pressure. However, this research was in animals.

Additionally, both foods are rich in antioxidants, which have multiple benefits for the heart. Polyphenol antioxidants improve blood flow to the heart and prevent blood clots, lowering your risk of heart attack and stroke.

Honey and cinnamon might also help prevent heart disease because they both reduce inflammation. Chronic inflammation is a major factor in the development of heart disease.

The Honey and Cinnamon Combo Is Useful for Healing Wounds

Both honey and cinnamon have well-documented healing properties that could be useful for treating skin infections when the mixture is applied to the skin.

Honey and cinnamon both have the ability to fight bacteria and decrease inflammation. These are two factors that are very important when it comes to healing the skin.

Applied to the skin, honey has been used successfully to treat burns. It can also treat diabetic foot ulcers, which are a very serious complication of diabetes.

Cinnamon may provide some additional benefit for healing wounds, due to its strong antibacterial properties.

Diabetic foot ulcers have a high risk of becoming infected with antibiotic-resistant bacteria. A test-tube study found that cinnamon oil helps protect against antibiotic-resistant bacteria.

However, this study used cinnamon oil, which is much more concentrated than the powdered cinnamon you can find at the grocery store. There is no evidence that powdered cinnamon would have the same effect.

Honey and Cinnamon May Be Good for Diabetics

A Pot of Honey and Cinnamon

It is well documented that consuming cinnamon on a regular basis is good for diabetics. It may also help prevent diabetes.

Numerous studies have shown that cinnamon decreases fasting blood sugar levels in diabetics.

One of the ways cinnamon lowers blood sugar is by increasing insulin sensitivity. Cinnamon makes the cells more sensitive to the hormone insulin and helps sugar move from the blood into the cells.

Honey also has some potential benefits for diabetics. Studies have shown that honey has less impact on blood sugar levels than sugar.

Additionally, honey may lower “bad” LDL cholesterol and triglycerides in diabetics, while raising “good” HDL cholesterol levels.

Honey and cinnamon may be relatively healthier than table sugar for sweetening your tea. However, honey is still high in carbs, so diabetics should use it in moderation.

Honey and Cinnamon Are Packed With Antioxidants

Both honey and cinnamon are excellent sources of antioxidants, which have multiple benefits for your health.

Antioxidants are substances that protect you from unstable molecules called free radicals, which can damage your cells.

Honey is rich in phenol antioxidants, which have been associated with a decreased risk of heart disease.

Cinnamon is also an antioxidant powerhouse. When compared to other spices, cinnamon ranks at the very top for antioxidant content.

Consuming honey and cinnamon together can give you a powerful dose of antioxidants.

Bottom Line: There are some health conditions that the combo of honey and cinnamon may help. The combo might improve your heart health, treat wounds and may be useful for diabetics.

Unproven Claims About Honey and Cinnamon

Pile of Cinnamon Sticks and a Jar of Honey

The concept of combining two powerful ingredients to create an even more powerful remedy makes sense.

However, there are no direct studies showing that the combination of honey and cinnamon creates a miracle substance that cures multiple ailments.

Additionally, many of the proposed uses for honey and cinnamon have not been backed by science.

Here are some of the popular but unproven claims about honey and cinnamon:

  • They can fight allergy symptoms: Some studies have been done on honey’s ability to reduce allergy symptoms, but the evidence is weak.
  • Honey and cinnamon can cure the common cold: Honey and cinnamon have strong antibacterial properties, but most colds are caused by viruses.
  • Honey and cinnamon can treat acne: While the antibacterial properties of both ingredients can be beneficial for acne-prone skin, studies have not explored the mixture’s effectiveness for treating acne.
  • They are a natural weight loss tool: A few studies suggest that replacing sugar with honey contributes to less weight gain, but there is no evidence that honey and cinnamon will help you lose weight.
  • Rubbing the mixture on your joints can relieve arthritis pain: Honey and cinnamon do reduce inflammation, but there is no proof that applying these foods to your skin can reduce inflammation in the joints.
  • Honey and cinnamon can calm digestive issues: There are claims that honey can coat your stomach and both ingredients will fight bacterial infections in the gut. However, this isn’t backed by research.

Bottom Line: Honey and cinnamon are both beneficial for your health, but there is no evidence that combining them will multiply their effects.

How to Use Honey and Cinnamon to Improve Your Health

The best way to use honey in your diet is as a replacement for sugar.

Make sure you purchase unfiltered honey, since most of the highly processed honey on supermarket shelves doesn’t have any health benefits.

Use honey with caution though, since it is still high in sugar — just “less bad” than regular sugar.

You should also be aware that cinnamon contains a compound called coumarin, which can be toxic in large doses. Coumarin content is much higher in Cassia cinnamon than in Ceylon cinnamon.

It is best to purchase Ceylon cinnamon, but if you are going to consume the Cassia variety, limit your daily intake to 1/2 teaspoon (0.5–2 grams). You can safely consume up to 1 teaspoon (about 5 grams) of Ceylon cinnamon per day. We do not recommend using Cassia.

To use honey and cinnamon to treat a skin infection, mix honey with a small amount of cinnamon oil and apply it directly to the infected skin.

Bottom Line: Honey and cinnamon can be eaten or applied to the skin. Purchase high-quality unfiltered honey and Ceylon cinnamon if you want to get the most benefits.

Take Home Message

Honey and cinnamon both have multiple health benefits individually, many of which are backed by science.

Both of these ingredients are especially useful for improving your heart health and healing infections.

However, there is no scientific evidence to show that combining honey and cinnamon creates a miracle cure.

Source: Authority Nutrition

What’s New and Beneficial About Turmeric

Despite its use in cooking for several thousand years, turmeric continues to surprise researchers in terms of its wide-ranging health benefits. While once focused on anti-inflammatory benefits, decreased cancer risk, and support of detoxification, studies on turmeric intake now include its potential for improving cognitive function, blood sugar balance, and kidney function, as well as lessening the degree of severity associated with certain forms of arthritis and certain digestive disorders.

Use of turmeric in recipes can help retain the beta-carotene in certain foods. For example, one study has shown that the beta-carotene in carrots and pumpkins is better retained when those vegetables are cooked using recipes that include turmeric.

Studies on satay—the very popular grilled meat dish that is often marinated in a spice mixture containing turmeric—have demonstrated a unique role for turmeric in providing health benefits. The grilling of meats is well-known for its potential to produce heterocyclic amines (HCAs) from protein substances in the meats. These HCAs are also well-known for posing potential health risks. Researchers now know that turmeric helps prevent formation of HCAs in grilled meat, including satay that has been marinated in a turmeric-containing spice mixture. About 1-2 teaspoons of turmeric per 3.5 ounces of meat was used to produce this helpful outcome in one study.

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Pure Turmeric Powder in Bowl

Whole turmeric is likely to provide you with a different set of benefits than its best-studied constituent—namely, curcumin. That’s because turmeric includes three different curcuminoids: curcumin, bisdemethoxycurcumin, and demethoxycurcumin. It also contains volatile oils like tumerone, atlantone, and zingiberone. These different substances are all associated with their own unique health benefits.

The amount of turmeric that you need to receive health benefits is not a lot. While researchers are accustomed to looking at countries like India where intake of turmeric often reaches a level of 1-2 grams every day (2.2 grams of the turmeric powder that we profile on our website equates to one teaspoon), studies show potential health benefits at much lower amounts. In some situations, as little as 50 milligrams of turmeric over a period of several months have been linked with health benefits. This small amount would be the equivalent of approximately 1/50th of a teaspoon.

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This chart graphically details the %DV that a serving of Turmeric provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Turmeric can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Turmeric, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits

It’s important to know that the vast majority of studies on turmeric have not examined the spice itself, but rather one of its constituents called curcumin. When you hear about the benefits of turmeric on a website or on a health news report on television, you are mostly likely hearing about the benefits of curcumin. This aspect of the health research can be very confusing!

On the one hand, curcumin is a polyphenol in turmeric with a quite remarkable set of potential health benefits. These potential benefits include better regulation of inflammation, oxidation, cell signaling, blood sugar levels, blood fat levels, and brain levels of the omega-3 fatty acid called DHA (docosahexaenoic acid), among its many benefits. But at the same time, there are many other health-supportive substances in turmeric, and the amount of curcumin in turmeric root can be fairly small. The actual amount of curcumin in turmeric varies from species to species, growing conditions, and timing of growth and harvest. But it typically accounts for only 2-5% of the root weight and can drop even lower under some conditions. In short, we are delighted to see great studies on the health benefits of curcumin, yet since we are most interested in the spice itself (turmeric) and the potential benefits of this spice in recipes, we also realize that some of the research on curcumin doesn’t easily translate into these more practical kitchen and recipe applications. In the remainder of this Health Benefits section, we want to tell you about practical health benefits of turmeric in cooking based on our confidence in research about the spice itself.

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Turmeric powder and roots

Overall Decreased Cancer Risk

The vast majority of studies on turmeric and cancer risk have been conducted on rats and mice. In addition, the research interventions have involved curcumin rather than turmeric. Normally, we would not try to draw any conclusions about food and your health from animal studies on isolated food constituents! But in this case, we feel justified in making an exception due to the large number of animal studies, the consistency of the findings, and the diverse number of mechanisms that allow curcumin to lower cancer risk in rats and mice. These mechanisms include: antioxidant mechanisms, anti-inflammatory mechanisms, immuno-regulatory mechanisms, enzyme-related mechanisms, cell signaling mechanisms, and cell cycle mechanisms. As you can surmise, we’re talking about a remarkable range of potential anti-cancer impacts with respect to curcumin intake.

In addition, animal studies on curcumin have looked at a wide variety of cancer forms, including cancer of the prostate, pancreas, lung, colon, cervix, breast, mouth, tongue, and stomach. At WHFoods, our research presentation policy is to avoid extrapolating from animal studies to human diets. We like to see large-scale studies on humans eating everyday foods before we post information on our website about the health benefits of particular foods. However, in this case we would like to make an exception. Even though we do not have large-scale studies on humans consuming turmeric, the repeatedly positive findings in these animal studies on curcumin convince us that you can lower your overall cancer risk through regular consumption of turmeric.

Of special interest in the cancer research on curcumin has been its well-documented role in detoxification. In animal studies, curcurmin has consistently been shown to stimulate Phase II detox activity. This phase of detoxification allows our cells to bind potential toxins together with other molecules so that they can be excreted from the body. As more and more potentially toxic substances get bound together with other molecules during Phase II processing, our risk of cancer development decreases. Research interest in curcumin and turmeric also extends into other components of detoxification, and we look forward to future studies that will help to clarify the unique role of this spice in cellular detoxification.

It’s been especially interesting to follow research on curcumin and cancers of the digestive tract. This component of turmeric has a relatively low level of absorption from the digestive tract. Less absorption might logically sound like an unwanted event that would provide fewer health benefits. However, less absorption from the gut up into the body might also mean more curcumin remaining inside the digestive tract, allowing it to provide health benefits in that location. Studies have shown that curcumin is relatively stable at stomach pH (the unit of measurement for acidity) and this stability means that curcumin might be able to pass through the stomach and onward through our intestines intact. Several animal studies actually show this result to occur, and they also show curcumin’s ability to influence cell signaling in our intestines. In animal studies, this influence on cell signaling in the lower digestive tract has been linked to improvement in inflammatory conditions like colitis. This same set of events is under active study with respect to other chronic bowel problems as well as colorectal cancer.

Cardiovascular Benefits

Inclusion of turmeric as a spice in a recipe can help regulate blood fat levels after a meal. Studies show that the activity of certain enzymes (including pancreatic lipase and phospholipase A2) can be inhibited by incorporation of turmeric into recipes, with a result of lower blood triglycerides following meal intake. In the studies that we have reviewed, turmeric was not used by itself, but together with other spices including ginger, garlic, black pepper, cinnamon, and clove. One particular interesting result in one study was the role of stress in altering turmeric benefits. In this study, lowered levels of blood triglycerides were only seen when study participants stayed relaxed following their turmeric-containing meals. However, if the participants became engaged in stressful activities after their meals, blood triglyceride levels were not reduced by the turmeric-containing meals.

The anti-inflammatory and antioxidant effects of curcumin have been associated with improved regulation of blood pressure and decreased risk of several types of cardiovascular disease in animals. There are also cholesterol-lowering studies in animals given supplemental curcumin, but the amounts of curcumin required to see results in these studies raise questions for us about the applicability of these studies to turmeric as a spice in recipes. That’s because 500 milligrams of curcumin is a representative dose in these cholesterol studies as a whole, and that amount would require the intake of about 7 teaspoons of turmeric per day if the plant root used to produce the powdered and dried spice contained 5% curcumin by weight.

Other Benefits

In animal studies, increased interest has been shown in the potential for turmeric to improve chronic digestive health problems including Crohn’s disease, ulcerative colitis, and inflammatory bowel disease. Most of the proposed mechanisms of actions in these studies involve changes in cell signaling and decreased production of pro-inflammatory cytokines.

Rheumatoid and other types of arthritis have also been active areas of animal study on curcumin. Once again, most of the science interest here has been in decreased production of pro-inflammatory messaging molecules.

Improved cognitive function has also been an area of increased research interest. Here one fascinating focus has been on the ability of curcumin to stimulate production of DHA (docosahexaenoic acid) from ALA (alpha-linolenic acid). Both ALA and DHA are omega-3 fatty acids with a wide range of proven health benefits, but DHA has been shown to be especially important in nervous system function both in the brain and throughout the body. (There is more DHA in the brain than any other single type of fatty acid, and when DHA circulates around our body, the brain receives a higher percentage of this fatty acid than any other single organ.)

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Turmeric powder, leaf and root

A fairly large number of foods contain small to moderate amounts of ALA. However, it is more difficult to get significant amounts of pre-formed DHA from food. (The best sources of pre-formed DHA on our website are fish, especially salmon and sardines.) Fortunately, under the right circumstances, our bodies can make DHA from ALA using enzymes called desaturases and elongases. It’s precisely these enzymes that curcumin can stimulate in their activity, increasing the likelihood of more DHA production—and along with it, improved brain function in areas especially reliant on DHA. Given this set of events, it has not been surprising to see more animal studies focusing on the ability of curcumin and turmeric to potentially improve chronic neurodegenerative problems including Alzheimer’s disease.

Finally, as mentioned in our What’s New and Beneficial section, use of turmeric as a recipe spice has been shown to lower loss of beta-carotene in certain cooked foods. The best study that we have seen in this area involved the use of turmeric in the cooking of carrots and pumpkin. Also studied were amaranth and the leaves of a vegetable commonly called drumstick (Moringa oleifera). It was the antioxidant properties of numerous compounds in turmeric that researchers pointed to as the mostly likely cause of better beta-carotene preservation.

Before leaving this Health Benefits section, it is worth noting that recent studies show the breakdown products of curcumin to be as potentially helpful as curcumin itself. These breakdown products include vanillin and ferulic acid—two well-studied antioxidant and anti-inflammatory compounds. The role of curcumin breakdown products puts even further emphasis on the unique potential for turmeric health benefits inside the digestive tract where this breakdown process would initially occur.

Description

The dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family. You’ll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron. You’ll also sometimes hear it being referred to as curcuma, after it’s best-studied polyphenolic component, namely, curcumin. Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye.

Turmeric root has a very interesting taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger.

Consumers in the U.S. are mostly familiar with the dried, powdered form of turmeric and its unique and unforgettable color. When purchased in fresh root form, however, turmeric looks quite similar to ginger root, even though when cut open, its flesh is vibrant orange and dramatically different from the color of cut ginger root.

History

Turmeric is native to India and Southeast Asia, where it has been popular in cuisines for several thousand years. In addition to its culinary use, turmeric has remained a mainstay herb in botanical medicine, with medical usage going back thousands of years in the Ayurvedic tradition. In the U.S., turmeric is a substance that is included on the GRAS List (Generally Recognized As Safe) by the U.S. Food and Drug Administration where it is considered as a natural food coloring agent.

On a worldwide basis, about 800,000 tons of turmeric are produced each year, with over 75% of this total amount coming from India, which is also the world’s largest consumer and exporter of turmeric; in terms of exports, over 50% of all global exports come from this country. After India, the greatest turmeric production currently occurs in Bangladesh, Pakistan, Sri Lanka, Taiwan, China, Myanmar, and Indonesia. Turmeric is also grown commercially in many Central and South American countries.

How to Select and Store

Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the dried, powdered herb has not been irradiated. Since the color of turmeric varies among varieties, it is not a strict criterion for quality.

We would also note that fresh turmeric root is also becoming more widely available to consumers. You’ll usually find this form of turmeric in the produce section, sometimes near the ginger root. Many people report enjoying this form of turmeric in soups, salads, and dressings or marinades. If you bring this form of turmeric home from the grocery, it should be stored in the refrigerator.

Be sure not to confuse turmeric with curry. “Curry” is a very generalized name for spice combinations that typically contain turmeric alongside of numerous other spices. For example, a dried powdered curry powder may often contain turmeric, coriander, cumin, ginger, cardamom, cinnamon, and clove, along with other spices like nutmeg or fenugreek.

Dried turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. And as mentioned earlier, fresh turmeric rhizome (root) should be kept in the refrigerator.

Tips for Preparing and Cooking

Tips for Preparing Turmeric

Be careful when using turmeric since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.

If you are able to find turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency.

How to Enjoy

A Few Quick Serving Ideas
  • Add turmeric to egg salad to give it an even bolder yellow color.
  • Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
  • Although turmeric is generally a staple ingredient in curry powder, some people like to add a little extra of this spice when preparing curries. And turmeric doesn’t have to only be used in curries. This spice is delicious on healthy sautéed apples, and healthy steamed cauliflower and/or green beans and onions. Or, for a creamy, flavor-rich, low-calorie dip, try mixing some turmeric and dried onion with a little omega-3-rich mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets.
  • Turmeric is a great spice to complement recipes that feature lentils.
  • Give salad dressings an orange-yellow hue by adding some turmeric powder to them.
  • For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.

For some of our favorite recipes, click Recipes.

Nutritional Profile

Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, copper, and potassium. Phytonutrients in turmeric include curcumin, demethoxycurcumin, tumerones, and tumenorols.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food’s nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.”

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In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, here is an in-depth nutritional profile for Turmeric. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Turmeric, ground
(Note: “–” indicates data unavailable)
2.00 tsp
(4.40 g)
GI: very low
BASIC MACRONUTRIENTS AND CALORIES
nutrient amount DRI/DV
(%)
Protein 0.34 g 1
Carbohydrates 2.86 g 1
Fat – total 0.43 g
Dietary Fiber 0.93 g 4
Calories 15.58 1
MACRONUTRIENT AND CALORIE DETAIL
nutrient amount DRI/DV
(%)
Carbohydrate:
Starch — g
Total Sugars 0.14 g
Monosaccharides 0.04 g
Fructose 0.02 g
Glucose 0.02 g
Galactose 0.00 g
Disaccharides 0.10 g
Lactose 0.00 g
Maltose 0.00 g
Sucrose 0.10 g
Soluble Fiber — g
Insoluble Fiber — g
Other Carbohydrates 1.79 g
Fat:
Monounsaturated Fat 0.07 g
Polyunsaturated Fat 0.10 g
Saturated Fat 0.14 g
Trans Fat 0.00 g
Calories from Fat 3.91
Calories from Saturated Fat 1.24
Calories from Trans Fat 0.00
Cholesterol 0.00 mg
Water 0.50 g
MICRONUTRIENTS
nutrient amount DRI/DV
(%)
Vitamins
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B1 0.01 mg 1
Vitamin B2 0.01 mg 1
Vitamin B3 0.23 mg 1
Vitamin B3 (Niacin Equivalents) 0.23 mg
Vitamin B6 0.08 mg 5
Vitamin B12 0.00 mcg 0
Biotin — mcg
Choline 2.16 mg 1
Folate 1.72 mcg 0
Folate (DFE) 1.72 mcg
Folate (food) 1.72 mcg
Pantothenic Acid — mg
Vitamin C 1.14 mg 2
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU) 0.00 IU
Vitamin A mcg Retinol Activity Equivalents (RAE) 0.00 mcg (RAE) 0
Vitamin A mcg Retinol Equivalents (RE) 0.00 mcg (RE)
Retinol mcg Retinol Equivalents (RE) 0.00 mcg (RE)
Carotenoid mcg Retinol Equivalents (RE) 0.00 mcg (RE)
Alpha-Carotene 0.00 mcg
Beta-Carotene 0.00 mcg
Beta-Carotene Equivalents 0.00 mcg
Cryptoxanthin 0.00 mcg
Lutein and Zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Vitamin D
Vitamin D International Units (IU) 0.00 IU 0
Vitamin D mcg 0.00 mcg
Vitamin E
Vitamin E mg Alpha-Tocopherol Equivalents (ATE) 0.14 mg (ATE) 1
Vitamin E International Units (IU) 0.20 IU
Vitamin E mg 0.14 mg
Vitamin K 0.59 mcg 1
Minerals
nutrient amount DRI/DV
(%)
Boron — mcg
Calcium 8.05 mg 1
Chloride — mg
Chromium — mcg
Copper 0.03 mg 3
Fluoride — mg
Iodine — mcg
Iron 1.82 mg 10
Magnesium 8.49 mg 2
Manganese 0.34 mg 17
Molybdenum — mcg
Phosphorus 11.79 mg 2
Potassium 111.10 mg 3
Selenium 0.20 mcg 0
Sodium 1.67 mg 0
Zinc 0.19 mg 2
INDIVIDUAL FATTY ACIDS
nutrient amount DRI/DV
(%)
Omega-3 Fatty Acids 0.02 g 1
Omega-6 Fatty Acids 0.07 g
Monounsaturated Fats
14:1 Myristoleic 0.00 g
15:1 Pentadecenoic 0.00 g
16:1 Palmitol 0.00 g
17:1 Heptadecenoic 0.00 g
18:1 Oleic 0.07 g
20:1 Eicosenoic 0.00 g
22:1 Erucic 0.00 g
24:1 Nervonic 0.00 g
Polyunsaturated Fatty Acids
18:2 Linoleic 0.07 g
18:2 Conjugated Linoleic (CLA) — g
18:3 Linolenic 0.02 g
18:4 Stearidonic — g
20:3 Eicosatrienoic — g
20:4 Arachidonic — g
20:5 Eicosapentaenoic (EPA) — g
22:5 Docosapentaenoic (DPA) — g
22:6 Docosahexaenoic (DHA) — g
Saturated Fatty Acids
4:0 Butyric 0.00 g
6:0 Caproic 0.00 g
8:0 Caprylic 0.00 g
10:0 Capric 0.01 g
12:0 Lauric 0.02 g
14:0 Myristic 0.01 g
15:0 Pentadecanoic 0.00 g
16:0 Palmitic 0.07 g
17:0 Margaric 0.00 g
18:0 Stearic 0.01 g
20:0 Arachidic 0.00 g
22:0 Behenate 0.00 g
24:0 Lignoceric 0.00 g
INDIVIDUAL AMINO ACIDS
nutrient amount DRI/DV
(%)
Alanine — g
Arginine — g
Aspartic Acid — g
Cysteine — g
Glutamic Acid — g
Glycine — g
Histidine — g
Isoleucine — g
Leucine — g
Lysine — g
Methionine — g
Phenylalanine — g
Proline — g
Serine — g
Threonine — g
Tryptophan — g
Tyrosine — g
Valine — g
OTHER COMPONENTS
nutrient amount DRI/DV
(%)
Ash 0.26 g
Organic Acids (Total) — g
Acetic Acid — g
Citric Acid — g
Lactic Acid — g
Malic Acid — g
Taurine — g
Sugar Alcohols (Total) — g
Glycerol — g
Inositol — g
Mannitol — g
Sorbitol — g
Xylitol — g
Artificial Sweeteners (Total) — mg
Aspartame — mg
Saccharin — mg
Alcohol 0.00 g
Caffeine 0.00 mg

Note:

The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation “–” to represent those nutrients for which no value was included in this version of the database.

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78