Fennel seeds (Foeniculum vulgare) are naturally nutrient-rich and contain several beneficial nutrients and compounds. Fennel has been traditionally used as part of human and animal diets across various cultures.

As a rule, horses enjoy the taste of fennel and it is used as a flavouring in many horse treats. Fennel seeds naturally contain essential oils, which give the seeds their characteristic taste and aroma. Fennel seeds complement the diet with their flavour and composition as part of a horse's varied and balanced diet. Horses' good appetite and interest in aromatic ingredients make fennel seeds a natural part of a varied diet.

The essential oils contained in fennel are compounds produced by plants and belong to the plants' natural bioactive phytochemicals. Plant essential oils consist of various combinations, such as terpenes, alcohols, aldehydes, esters and ketones. These compounds are part of the plant's natural chemical structure.

Several dozen volatile compounds have been identified in fennel essential oil. Fennel seeds also naturally contain polyphenolic compounds, such as rosmarinic acid, chlorogenic acid, quercetin and apigenin, which are natural antioxidants found in plants.

The total essential oil content of fennel seed is typically around 2–6 % of dry weight. The composition of the essential oil varies depending on the raw material, but the relative proportions of the main compounds are generally:

• Anethole: approx. 60–80 % of the essential oil

• Fenchone: approx. 5–20 %

• Estragole: approx. 1–10 %

Fennel seeds also naturally contain polyphenolic compounds, such as rosmarinic acid, chlorogenic acid, quercetin and apigenin, which are natural plant antioxidants. Polyphenolic compounds and vitamins are part of the body's normal antioxidant system and part of a balanced and varied diet.

Fennel is recommended for use as part of a varied diet, not continuously.
Not recommended for use with pregnant mares.

Dosage:

Horses (approx. 500 kg):
1–3 tbsp per day as part of the diet.

Measurement information:
1 tbsp = approx. 6 g

Composition. 100 % fennel seed (Foeniculum vulgare).

Nutritional content (average)

Moisture: approx. 6,3 %, Protein: approx. 9,5 %, Fat: approx. 10 %, Minerals (ash): approx. 13,4 %, Fibre: approx. 18,5 %, Carbohydrates: approx. 42,3 %

Vitamins and minerals (naturally occurring, average / 100 g)

Calcium: approx. 1196 mg, Iron: approx. 18,5 mg, Magnesium: approx. 385 mg, Phosphorus: approx. 487 mg, Potassium: approx. 1694 mg, Thiamine (B1): approx. 0,41 mg, Riboflavin (B2): approx. 0,35 mg, Niacin (B3): approx. 6,05 mg, Vitamin B6: approx. 0,47 mg, Folate: approx. 27 µg, Vitamin C: approx. 21 mg, Vitamin A: approx. 135 IU, Vitamin E: approx. 0,58 mg, Vitamin K: approx. 62,8 µg

(Natural variation in content typical of natural products, depending on the raw material and harvest.)

Additional information (background material)

The publications below discuss the chemistry and aromatic compounds of the Foeniculum vulgare (fennel) species as well as the plant's essential oils. They provide scientific background on the phytochemical profile of fennel and the diversity of its essential oil components.

Ethnoremedies Used for Horses in British Columbia and Trinidad and Tobago

Foeniculum vulgare Mill: A Review of Its Botany, Phytochemistry, Pharmacology, Contemporary Application and Toxicology

Tunisian fennel (Foeniculum vulgare Mill.) – chemical composition and antioxidant/antibacterial properties

ScienceDirect: Fennel

Ravintolisawiki.fi – Fennel

Yrttitarha - fennel