This month’s vegetable is native to the mediterannean region and is one of Italy’s most popular vegetables. Fennel can be eaten raw or cooked, and is often used to give unique flavor to other dishes. Since every part of this vegetable is edible, including the bulb, stalks, and leaves, fennel is very versatile food. Wondering why fennel is good for you? Learn why you should eat more of this special veggie, and some ways to add fennel to your diet.
Fennel Health Benefits:
Promote Bone Health
Fennel contains several vitamins and minerals that promote bone health, including phosphate, calcium, iron, and zinc. These compounds work together to maintain bone structure and produce and mature collagen, which is present in the bones and connective tissues.
Support Eye Health
Fennel contains vitamin A, which supports immune function, cell growth, and, most well-known, vision. Vitamin A interacts with the proteins responsible for color and low-light vision. This vitamin also helps maintain the cornea (the thin membrane that covers your eye) and protects it from damage.
Help Reduce Stress Levels
In a 2013 lab study, daily administration of fennel extract significantly decreased markers of stress in rats. Although more research should be completed on the antistress properties of fennel for humans, consuming it may provide antioxidants to reduce your body’s stress on a chemical level.
What Is The Best Way To Eat Fennel?
The entire fennel plant is edible, from the bulb and stalks to the leaves. When eaten raw, the vegetable has a mild black licorice flavor. If you love licorice, try thinly slicing fennel and serving it raw in a salad. If you hate black licorice, don’t run from fennel - cooking this vegetable almost completely removes the licorice taste. Get the best of both worlds with this Raw & Roasted Carrots and Fennel Salad or whip up the perfect side dish with this simple roasted fennel recipe.
*A health-promoting diet focuses on a variety of nutrient-dense foods, including vegetables, fruits, whole grains, lean proteins, and healthy fats from nuts and plant oils. Limit intake of both saturated fat and added sugars to less than 10% of your daily calories, and sodium to less than 2,300 mg per day. 2,000 calories a day is used for general nutrition advice, but your calorie and other nutrient needs may vary. For dietary guidance specific to you, consult a healthcare provider.
