Cinnamon is very popular for baked goods and it’s also known as ceylon and cassia. The differences and nutritional benefits are that Ceylon cinnamon is lighter in color and better suited for eating, Cassia cinnamon is darker less expensive but it contains more coumarin, which is harmful to the liver.
Ceylon vs. Cassia Cinnamon: A Flavorful Comparison
Ceylon Cinnamon
Often considered the “true” cinnamon, Ceylon cinnamon is prized for its delicate, sweet flavor and lighter color. It’s derived from the inner bark of the Cinnamomum zeylanicum tree. Ceylon cinnamon is generally considered safer for regular consumption due to lower levels of coumarin, a compound that can be harmful in large quantities.
Cassia Cinnamon
Cassia cinnamon, on the other hand, is more widely available and typically less expensive. It has a stronger, spicier flavor and a darker color. While it’s a popular choice for cooking, it contains higher levels of coumarin, which can be harmful in excessive amounts, especially for individuals with liver issues.
Nutritional Benefits of Cinnamon
Both Ceylon and Cassia cinnamon offer various health benefits, including:
- Antioxidant Properties: Cinnamon is rich in antioxidants, which help protect cells from damage caused by harmful free radicals.
- Blood Sugar Regulation: Studies suggest that cinnamon may help regulate blood sugar levels, making it beneficial for individuals with diabetes.
- Reduced Inflammation: Cinnamon has anti-inflammatory properties that can help alleviate inflammation in the body.
- Improved Brain Function: Some studies indicate that cinnamon may enhance cognitive function and memory.
- Heart Health: Cinnamon may help reduce cholesterol levels and lower the risk of heart disease.
When choosing cinnamon, opt for Ceylon cinnamon for its milder flavor and potential health benefits. However, it’s important to consume cinnamon in moderation, especially Cassia cinnamon, to avoid potential side effects.
Gemini AI, a digital mind and language model, offered this explanation.
