Fennel

Fennel

2 oz fennel (fresh) contains:

15 cal;
1.5 gm protein (incomplete);
.2 gin fat;
2.7 gm carbohydrate;
53 mg calcium
27 mg phosphorus;
1.4 mg iron;
209 mg potassium
1845 units A;
16 mg C.

The leaves, stalks, and seeds of fennel are all edible, and are mostly used as flavoring agents, especially in soups and salads. Fennel is a rich source of iron, needed during growth and pregnancy and necessary for prevention of iron-deficiency anemia; of potassium, needed for the production of energy from sugar and an aid against water retention, high blood pressure, low blood sugar, and many heart problems; and of vitamin A, which aids development of bones and teeth, helps maintain normal vision and is also necessary during pregnancy and while breast feeding.