Fennel (Phoenix dactylifera L.), Arecaceae or Palmae family. Fruits containing sugars (fructose, glucose, sucrose, fats (0.2-0.5%), 15 salts and minerals (copper, iron, magnesium, zinc, manganese, potassium, phosphorus, sodium, aluminum, cadmium, cobalt, sulfur, boron and etc.), oil (0.2-0.5%), 23 different kinds of amino acids, vitamins A, A1, C, B1, B2, B6, niacin, riboflamin, as well as pantothenic acid, pectin (0.5-3.9%), dietary fiber (6.4-11.5%), are used. It improves motor function of gastrointestinal tract. It is included into composition of “Regula”. For “Healthy Nutrition” line. Fennel spice is much loved in Europe, as well as in the kitchens of China and India. Fennel is good in many dishes, and is most often used with fish, meat, poultry, for baking, for beverage production, is added to teas, for salting and pickling vegetables. Fennel can be found in rice, sausages, cheeses, marinades, sauces, candies.
Constipation, diarrhea, intestinal atony, chronic gastrointestinal diseases, liver diseases, biliary dyskinesia, chronic enterocolitis, chronic gastritis, gastroduodenitis, dysbacteriosis, as appetite stimulant . For “Healthy Nutrition” line. It has a light sweet and spicy taste with dill and anise aroma.