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Cardamom Improves Digestive Health

Posted by Manuela Boyle on 11 November 2021
Cardamom Improves Digestive Health

Cardamon also called Cardamom or Cardamomum.

 There are two main types or subspecies of cardamom. Their scientific names are Elettaria cardamomum, which is called green or true cardamom, and Amomum, which stands for black, white, or red cardamom.

The Spices Board of India recognises three varieties of cardamom, which include the Malabar, Mysore and Vazhukka varieties.

Cardamom is a spice with an intense, slightly sweet flavour. So, some people compare to mint.

It originated in India but is available worldwide today. It is also used in both sweet and savory recipes.

The seeds, oils, and extracts of cardamom have impressive medicinal properties and have been used in traditional medicine for centuries.

Due to its strong aroma, it helps in activating our taste and sensory elements, helping digestion.

The aroma enables the secretion of enzymes effective for digestion. 

The floral and sweet aroma of cardamoms makes it a natural breath freshener.

A major component of cardamom oil called cineole, known for its antimicrobial properties. This promotes oral hygiene. It also fights bacteria that cause bad breath.

Cardamom is known to increase blood circulation in your body. In Ayurvedic medicine, cardamon is often used as a natural remedy for respiratory disorders. It maintains vitality.

Cardamom is rich in manganese. This helps in controlling blood sugar levels in the body.

Cardamom also boosts energy metabolism.

What Is The Nutritional Profile Of Cardamom?
Energy    311 Kcal    
Carbohydrates    68.47 g   
Protein    10.76 g    
Total Fat    6.7 g    
Cholesterol    0 mg    
Dietary Fibre    28 g    

Niacin    1.102 mg   
Pyridoxine    0.230 mg    
Riboflavin    0.182 mg    
Thiamin    0.198 mg    1
Vitamin A    0 IU   
Vitamin C    21 mg    
Sodium    18 mg    
Potassium    1119 mg    
Calcium    383 mg    
Copper    0.383 mg    
Iron    13.97 mg    
Magnesium    229 mg    
Manganese    28 mg    
Phosphorus    178 mg    
Zinc    7.47 mg    


Author:Manuela Boyle
Tags:NewsCancerFood as Medicine


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