Native to the Mediterranean region, southern Asia, and the Horn of Africa, Fenugreek has been employed medicinally and as a food source since ancient times. The ancient Egyptians used the seeds to make incense and embalm mummies, and Rome imported it from Greece as a food source for their animals. Cultivated today mostly in Asia and the Middle East, Fenugreek remains a very important part of traditional Ayurvedic medicine and is also used commonly in Indian food as a spice.
Fenugreek, technically a legume, is full of antioxidants and rich in vitamin C, iron, potassium, fiber and protein. It is known to provide relief for those living with diabetes, because it stimulates the production of insulin in the body to counteract high blood sugar. In addition, Fenugreek is believed to increase weight loss, assist digestion, relieve PMS and menopause symptoms, improve breast health in women, and strengthen cardiovascular fitness.
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