As you may have read, I recently received fennel in my organic produce box that I have delivered. I was excited because I have heard of fennel, but never cooked with it. I think I might not have even realized that I have had some before. As I am thinking about it, I bet I had it put on my plate at a restaurant and assumed it was onion and didn’t eat it. It looks like onion to me although it does not have an onion flavor at all. The information I am seeing is that it is compared to anise. Fennel is an herb that is used both as a flavor and a vegetable. The bottom portion, the bulb is eaten as a vegetable. It is related to carrots, parsley, dill, and coriander as it is a member of the family Apiaceae (formerly the Umbelliferae). Its fronds remind me of the greenery on carrots, so it doesn’t surprise me that they are related. Fennel is vegetation of which all of it can be eaten, the bulb, stalk, leaves, and seeds (I know I’ve had the seeds). According to the World’s Healthiest Foods, this plant contains a unique combination of phytonutrients.
There is one, anethole, that has shown in animal studies to help with the reduction of inflammation and help prevent cancer. Now, I have stated over and over that chronic inflammation is the body is not good. Inflammation is an immune response in the body so having the body be in battle mode all the time is not a good thing. The American lifestyle with its high stress and the average Western Diet which is full of food stuffs have been shown to CAUSE inflammation. Having herbs and vegetables that can be easily added to the diet and might help with a chronic condition sounds good to me. Anethole has also been found to have anti-fungal and anti-bacterial properties according to Nutrition You Can.
Fennel also has vitamin C, potassium, and fiber. Vitamin C is the antioxidant that helps fight against free radicals, the things, that in excess, can cause damage in the body. Potassium is the electrolyte that is essential for the proper functioning of the heart, kidneys, muscles, nerves, and digestive system. And dietary fiber is necessary to help with digestion and elimination, which when both are properly working systems tend to signify health.
USDA National Nutrient database states the Nutrient value 1 cup of sliced fennel is as follows:
Energy kcal 27
Protein 1.08 g
Total lipid (fat) 0.17 g
Carbohydrate 6.35 g
Fiber, total dietary 2.7 g
Calcium, Ca mg 43 mg
Iron, Fe 0.64 mg
Magnesium 15 mg
Phosphorus, P 44 mg
Potassium, K 360 mg
Sodium, Na 45 mg
Vitamin C 10.4 mg
Vitamin A 117 AU
I am interested in foods that can help with chronic inflammation, I would like to have more of them in my diet. At the same time I am interested in reducing the foods in my diet that cause inflammation. How about you? Are you interested in foods that might help with chronic inflammation? Do you think you could add fennel to your diet?
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