Makhanas are derived from lotus seeds. Lotus develops seed pods, and each pod contains approximately 20 seeds that mature within 40 days. The seeds are then dried and roasted on high flames. The outer black shell breaks and the white puffs pop out. These seeds are what we call makhanas. In India, the state of Bihar is the largest producer of makhanas.
Makhanas are rich in nutrients and are a highly potent source of manganese, potassium, magnesium, thiamine, protein, and phosphorus. In addition, both raw and fried Makhana is rich in essential amino acids. Slightly roasted makhanas are an excellent teatime snack and a perfect tiffin option for kids.
Makhana has been widely used in traditional oriental medicine to cure various diseases, including kidney problems, chronic diarrhoea, excessive leucorrhea, and hypofunction of the spleen.
Makhanas are a powerhouse of nutrients Low in saturated fats, cholesterol, and sodium, it is a great option for munching and maintaining an ideal weight.
100 grams of Makhana contains:
Total Lipids (Fats): 0.1gm
Good for Heart
Good for Diabetes
Helps in Weight Loss
Good for Digestion