cinnamon

Also known as Cinnammon, True Cinnamon

thumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum

OverviewAI-generated

Cinnamon is a spice categorized under "Cinnamon spice" in the Commons category. It has been in use since 2000 BCE. The substance is classified as category cinnamon in Openfoodfacts and is assigned a Nova classification of 1.

Nutritional data for cinnamon indicates an energy content of 206 kcal per serving. It contains 4.8 grams of fat, including 1.4 grams of saturated fat. The carbohydrate content is 37.6 grams, with 12.4 grams of sugars and 16.4 grams of fiber. Protein levels are 2.8 grams, and salt content is 0.45 grams.

The water footprint for cinnamon is 15526. There are 21 products listed in the Openfoodfacts database. Additionally, the subject is referenced by 3,060 other encyclopedia articles in the Vinony graph.

Synthesized by Vinony from 15 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 21 products

1NOVA · Unprocessed / minimally processed

Energy: 206 kcal
Fat: 4.8 g
— of which saturates: 1.4 g
Carbohydrates: 37.6 g
— of which sugars: 12.4 g
Fibre: 16.4 g
Protein: 2.8 g
Salt: 0.45 g

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via Open Food Facts · ODbL

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Encyclopedic overview

27 sections

Contents

Etymology
History
Middle Ages
Early modern period
Cultivation
Species
Grading, of quills
Production
Counterfeit
Food uses
Nutrient composition
Characteristics
Texture
Flavour, aroma and taste
Alcohol flavourant
Health-related research
Blood sugar and diabetes
Blood lipid levels
Toxicity
Coumarin
Lead adulteration
Gallery
See also
Notes
References
Further reading
External links

thumb|Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

Excerpted from Wikipedia’s “cinnamon” article, available under the CC BY-SA 4.0 licence.