Fennel head, a vegetable with a thick petiole, emits a faint fragrance, and is rich in protein, fat, crude fiber, vitamins, calcium, phosphorus, iron, carotene, etc. It is crisp, tender and tender, appetizing and stimulating appetite. It can be used as a cold salad, fried with eggs and sliced meat, and can also be used to remove fishy smell when cooking fish.

Every 100g of fresh food contains protein 1. 1 g, 0.4g of fat, 3.2g of sugar, 0.3g of cellulose, 0.2mg of vitamin C/kloc-0, 654.8mg of potassium, 70.7mg of calcium, and 90mg/kg of anethole (c/kg. Corm fennel is sweet and pungent, containing high potassium and low sodium salt, and flavonoid glycosides and anisidine. Fruit is rich in aromatic volatile oil, and its main components are anisole, dextrocuminone, dextro-and levo-limonene, pinene, dipentene, anisaldehyde and other components, which can strengthen the stomach and dispel cold.