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Mint (scientific name Mentha spicata, Mintha the grapefruit) is a type of mint that is native to Europe and Southwest Asia. Mint, in addition to being used as an antispasmodic, tonic and digestive herb, is used to flavor various foods. They are also found under the name eudosmos, where 13 species and 9 variants are recorded.

The calories of mint are few (44 kcal / 100gr). It contains several micronutrients, essential for the body such as potassium, calcium, manganese, iron and magnesium. Of particular importance is its content of many antioxidant vitamins, including vitamin A, β-carotene, vitamin C, vitamin B6, riboflavin and thiamine.

Mint is characterized by strong antioxidant activity, thanks to the phenolic compounds it contains, the main of which are carbon (67%), limonene (14.3%) and myxen (2.1%). This is one of the reasons why it is considered to have a degree of anti-cancer effect.

The ancient Greeks believed that mint rejuvenated the mind and used it for medicinal purposes. They also made myrrh from mint and rubbed their table with it, before having lunch, obviously, to have a good appetite and good digestion.

In ancient Athens, mint was rubbed on the body, using it as a fragrance. Dioscorides, Hippocrates and Pliny often mentioned it as a plant with great medicinal value and a very nice aroma.

The Chinese and Arabs attributed many healing properties to it and perfumed their bath water with it. In the East, since ancient times, mint tea has been very popular.