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Cinnamon bark
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Cinnamon bark is available in two forms: as dried bark or as powder. Irrespective of its form, it exhibits a nutty hue, a robust, sharp, and spicy flavor, along with a distinctive aroma. The most premium variety is Ceylon cinnamon bark, which naturally thrives on the island of Ceylon. Other types include Chinese cinnamon bark and cassia.
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Properties of cinnamon vitamins and minerals
Cinnamon has long been used as a spice in Ayurvedic medicine. It has been used to relieve menstrual and tooth pain, to treat impotence, acne, rheumatism, and urinary tract infections. Added to food improves appetite in malnourished people and cancer patients. Cinnamone oil added to baths is tested for muscle relaxation and regeneration after physical training. It also has antibacterial and antioxidant properties.
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Nutritional values and caloric content of cinnamon bark
In 100 g of dried cinnamon bark, there are approximately 247 kcal, primarily consisting of carbohydrates (around 81 g, of which over 53 g is dietary fiber), 4 g of protein, and 1.2 g of fat. In culinary practice, a standard serving of one teaspoon (approx. 2.6 g) contributes only about 6 kcal and 1.4 g of fiber, making it a virtually calorie-free addition that enhances satiety and digestion.
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Cinnamon is used
Cinnamon combines well with foods containing apples and carrots. It is suitable for giving a roots flavor to homemade cakes and cookies. Cabbage, potatoes, or carrots cut into thin slices of olive oil can be flavored with cinnamon and baked in an oven to soften the vegetables. Cinnabon is also an interesting spice for eggplants, lambs, or onions, yogurt with fruits or shells, to make a cheesecake or fruitcake for pies or pies. It's also worth adding to warm beverages such as coffee, herring, or granola in a saucepan or pie.
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Scientifically reviewed by a clinical dietitian
• 24.09.2026
mgr Tomasz Jankowski
Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
USDA FoodData Central
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PubMed Clinical Guidelines
