The eye-catching saffron is far more than an “additional” ingredient in one’s dishes. Yes, it is noteworthy for its ability to convert a little bit of rice into a dish full of flavour. And yes, it is eye-catching and is used to richly colour many recipes a bright orange colour. But, in addition to that, saffron is a very interesting ingredient as far as its nutritional value is concerned. Let’s take a look.
The properties of saffron
The amount of saffron which is used in any dish is just that of a few milligrams, so that a small amount may contribute the 350 Kcal which there is in 100 g of this ingredient. What is indeed is of great interest to us are the properties of certain substances of the saffron, which are therefore important despite its weight.
For example, saffron is rich in magnesium, iron and potassium, that is why it’s good for fighting anaemia and the circulation; and Vitamins C, A and those of the group B vitamins, beneficial for the sight, hearing, circulatory and respiratory systems, and to keep one’s skin healthy. It is known that saffron is good for relieving menstrual pain (or period pain) and to regular irregular menstrual flow.
Saffron is good for the digestion by increasing salivation and gastric secretion, which is quite interesting for stimulating the appetite in persons with little or no appetite. One of its colouring components is the crocetin (a provitamin A), which helps to prevent gall stones. The safranal, incidentally, is known for its sedative properties. In fact, saffron can be taken as a tisane or infusion for calming nerves and to decrease blood pressure and heart rate, and it is thanks to the analgesic and sedating ability of this pigment.
These and other healthy properties make saffron a very valuable condiment. Do you like saffron? Well then you now have more reasons to use it.