Singhada is not even a nut, it’s a root vegetable that grows in water. They have a hard shell and white soft sweet flesh which can be enjoyed either raw or cooked. Not just they taste great but also the benefits of singhada are amazing.
They are high in potassium, fibre, and low in fat and calories. Besides this, they also have riboflavin, manganese, copper, and vitamin B6. They are also a good source of antioxidants like epicatechin gallate, gallocatechin gallate, ferulic acid, and catechin gallate.
These are vital antioxidants that prevent the oxidative stress and damage of the cells. As as result, the chronic disease progression is low in those who eat singhada.
Due to these nutrients and antioxidants, the benefits of singhada gets doubled.
Benefits Of Singhada For Your Health
Fibre Make You Feel Full
Eating fibre-rich foods make you full and thus you feel satisfied. Thus, it prevents you from overeating and gaining weight. Fibre not only keeps you full but also support healthy digestion.
Keeps Your Heart Healthy
The leading cause of death around the world is heart disease that occurs due to high cholesterol and blood pressure. Eating foods that help in controlling blood pressure and cholesterol level is thus necessary for a healthy heart.
Singhada is very good food for the heart as it contains potassium that can reduce blood pressure levels. Few studies revealed that eating potassium-rich foods can maintain both systolic and diastolic blood pressure and reduce the risk of stroke by 21 per cent.
So for a healthy heart must add singhada to your diet.
Singhada For Weight Loss
High fibre, low-calorie foods are great for weight loss. Singhada has both of these. Moreover, they are 74 per cent water so they keep you full. It means you won’t feel the need for eating more. Thus, it helps you stick to your diet plan easily.
Ferulic acid is high in Singhada. This particular antioxidant can lower the risk of cancer. As per a test-tube study, ferulic acid can prevent the growth of cancer cells in the body. The study revealed that it is effective against breast cancer.
But other studies revealed that it can even reduce the risk of bone cancer, lung, thyroid, and skin cancer. Moreover, cancer cells need free radicals for their growth.
Antioxidants suppress their growth thus it also prevents the growth of cancer cells. However, this anti-cancer effect of singhada needs proper human research.
Undoubtedly, this aquatic root vegetable is nutritious and healthy but how to eat them. A simple way is to eat them boiled but you can also use singhada flour to prepare a variety of recipes.
It is a popular ingredient used during the fast as it provides energy to sustain throughout the day without much eating. You can use the flour to make rotis, cheelas, or halwa.
Singhada flour is a great alternative for those having gluten sensitivity. The low sodium and fat add extra benefits to singhada. It is a multipurpose flour that you can use to make any delicious recipes.
Here is a quick recipe of Singhada atta for the readers.
Take 6 tbsp of ghee to the pan and add 1 cup of singhada flour. Keep the flame low otherwise the flour will stick to the pan. Let it roast for a while.
To a different pan add water and one cup sugar. Add this sugar water to the flour and stir well. Cook for 5 to 7 minutes. Then garnish with almonds and cardamom powder, serve hot.
You can even add singhada to the different recipes and reap all the benefits.