Cinnamon bark is the bark of Cinnamomum cassia, whose scientific name is Chai Gui, also known as Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia. It is the general name of Lauraceae, Cinnamomum cassia, Cinnamomum cassia or bark of Cinnamomum cassia. This product is a commonly used Chinese medicine, and it is also a food spice or cooking seasoning.

The nutritional value of cinnamon is:

(1) Cinnamon has a strong aroma, which can remove the fishy smell of meat dishes and greatly increase people's appetite.

(2) Appropriate addition of cinnamon to dishes is helpful to prevent or delay type II diabetes caused by old age.

(3) Cinnamon bark contains phenylacrylic acid compounds, which have therapeutic effects on prostatic hyperplasia.

(4) Cinnamon bark can be eaten by the general population, especially for patients with anorexia, cold pain in waist and knees, rheumatoid arthritis and bradycardia.

(5) Cinnamon is not suitable for patients with constipation and hemorrhoids and pregnant women.