| Product: Cinnamon (Cinnamomum verum) | |
| Basic Information: The cinnamon tree is an evergreen tree, 10 to 15 meters high. Its inner bark, which is obtained by peeling and rubbing the branches, is used as a spice. It requires a warm and humid climate, with an average annual temperature between 24 and 30 ° C. | |
| Origin: East | Region: Sri Lanka |
| Seasonality: Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
|
|
| Certifications: Kosher | Available presentations: Whole, powder. |
| Suggested industrial applications: Food industry: children's food, baking, confectionery, pastry, cereals, desserts, dairy products, ice cream, nutrition, fitness, dietary supplements, healthy snacks, beverages. | |
| Uses: Excellent option to satisfy the anxiety of consuming sugar. Aromatic spice, food additive, seasoning in baking and cooking. | |
| Properties: Its aroma is due to the aromatic essential oil that constitutes 0.5-2.5% of its composition. The majority component is cinnamic aldehyde, also eugenol and cinnamic alcohol. | |
| Main functionality: Increased insulin sensitivity. | |
| Secondary functionality: Carminative properties are attributed to it (facilitates digestion and stomach problems). It has antiseptic, bactericidal, antiparasitic and antifungal capacity. | |
Nutritional table:
| Componentes / Components | Por 100g / Per 100g |
| Calorías / Calories | 312 kcal |
| Agua / Water | 8 g |
| Carbohidratos / Carbohydrates | 67.14 g |
| Proteínas / Proteins | 9.68 g |
| Grasa / Total fat | 3.25 g |
| Fibra / Fiber | 22.7 g |
| Ceniza / Ash | - |
| Calcio / Calcium | 168 g |
| Fósforo / Phosphorus | 2080 mg |
| Hierro / Iron | 55 mg |
| Tiamina / Thiamine | 0.058 mg |
| Riboflavina / Rivoflavin | 0.150 mg |
| Niacina / Niacin | 1.350 mg |
| Ácido ascórbico / Ascorbic acid | 0.7 mg |