Seasoning a high carb food with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.
In a 100 gram reference amount, ground cinnamon is a rich source of calcium (100% of the Daily Value DV), iron (64% DV), and vitamin K (30% DV).
There are actually two main types of this spice : Ceylon and Cassia.
Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It is tan-brown in color and contains lots of tight sticks with soft layers. It is relatively expensive.
Cassia originated in Southern China. It tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon. It is considered of lower quality. It is very cheap, thus, it is the type most commonly consumed. However, it contains a lot of coumarin, so it can be toxic in large quantities.
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