Fennel (Foeniculum vulgare) , also known as Anethum piperitum, Ligusticum foeniculum, is scientifically classified as Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae (Umbelliferae) Genus: Foeniculum Species: F. vulgare.
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. Fennel is recognized by its white bulb and long green stalks. It is related to other stalk vegetables such as celery and parsnips. The entire fennel bulb, including seeds, stalk, and leaves are edible.
Vitamin C, the most active vitamin in fennel (17% of the daily value), has the strength to zap free radicals looking for a place to cause damage in the body, usually in the form of inflammation, which could lead to joint degeneration and arthritis. Other prominent vitamins and minerals in fennel include potassium, an electrolyte that fights high blood pressure, and folate, which helps convert potentially dangerous molecules called homocysteine into a benign form. The dietary fiber in fennel limits cholesterol build-up, absorbs water in the digestive system, and helps eliminate carcinogens from the colon, possibly preventing colon cancer. Several other nutrients play supportive roles, namely manganese, calcium, iron, magnesium, phosphorus, and copper.
|Vitamin A IU||%||134mg|
|Vitamin A equivalent||0%||0mg|
|B1 - Thiamine||36%||0.41mg|
|B2 - Riboflavin||29%||0.35mg|
|B3 - Niacin||41%||6.1mg|
|B5 - Pantothenic acid||0%||0mg|
|B6 - Vitamin||36%||0.47mg|
|B9 - Folate||7%||27mg|
|Cycles per Year||17.38|
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