You asked: Is Ground Saigon cinnamon good for you?

Like other varieties of cinnamon, Saigon cinnamon is a good source of vitamin C and manganese. It also contains other vitamins and minerals such as: Vitamin A.

Why is Saigon cinnamon bad for you?

Taking large amounts of Saigon cinnamon may cause liver injury or worsen liver disease due to the chemical coumarin. This might be especially true in people who are sensitive to coumarin. Coumarin may cause liver injury at doses as low as 50 mg/day.

Which ground cinnamon is best?

There are two main types of cinnamon: Ceylon and cassia. Cassia cinnamon is the kind that you find on most grocery store shelves (if it doesn’t specify, it’s likely cassia), but Ceylon cinnamon is often regarded as higher quality and better-tasting.

Which is healthier Saigon or Ceylon cinnamon?

Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, is a type of cassia cinnamon. It may lower blood sugar levels and has anti-inflammatory, antimicrobial, and antibacterial properties. … Ceylon cinnamon is much lower in coumarin and poses a lower risk of toxicity.

What is the difference between Saigon cinnamon and regular cinnamon?

All varieties of cinnamon have unique differences. Sri Lankan cinnamon has the most delicate and complex flavor. Saigon cinnamon, on the other hand, has a higher cinnamaldehyde content, and therefore the strongest flavor.

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Is Ceylon cinnamon bad for your kidneys?

Herbs such as garlic, turmeric, and cinnamon are healthy in normal amounts consumed in food. However, in pill form these herbs can alter liver enzymes, thin the blood, and change kidney functions. Poison control centers are full case reports of this happening.

Why is Ceylon cinnamon so expensive?

And why is it so expensive? Ceylon cinnamon is made from the dried inner bark of a tree native to Sri Lanka. One pound of these quills can cost $27. That’s because it’s difficult and costly to produce.

How can you tell Ceylon cinnamon?

As far as the texture or the feel is concerned, Ceylon Cinnamon is thin and papery and forms multiple layers when rolled up. In contrast, Cassia Cinnamon has a rougher thick bark which forms just a few layers when rolled up.

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