Fennel is a herbaceous plant widespread throughout the Mediterranean region. It belongs to the Apiaceae family and has been known since antiquity for its aroma, which is why the first evidence of its cultivation dates back to 1500.
The first feature that jumps out at you about fennel, as about many other vegetables, is its high water content of 93%. Even more interesting is the fibre content: 2.2 grams per 100 of product. “In addition, the intake of minerals and vitamins is remarkable,” Dr Cambia points out, “starting with calcium (45 mg), but also phosphorus, iron, potassium, zinc and selenium.” Also very valuable are vitamins A and C, ‘important antioxidants’ that therefore help the body fight free radicals and slow down cellular ageing.