The festival of Navratri dedicated to the worship of Goddess is going on. Many people keep fast on the first day, i.e. Pratipada and Ashtami or Chadti-Utarti, while many people worship the Mother Goddess by keeping fast for the entire 9 days. Food and drink are very important during fasting, because it is important for health. In such a situation, Ayurveda tells that Makhana is the best food for fasting, which gives energy and does not allow weakness.
In such a situation, Makhana is considered to be the best and satvik food for fasting. It is light, easily digestible and rich in nutrients. Makhana is a symbol of satvik diet. During fasting, it keeps the body light, gives peace to the mind and maintains energy. It counts for a disciplined lifestyle and pure food.
According to the Uttar Pradesh Cultural Department, the real essence of the fast is to balance discipline and health with faith. In such a situation, consumption of Makhana during fasting is beneficial.
Makhana is rich in nutrients, in which calories, protein, carbohydrates, fiber, calcium, magnesium, potassium, phosphorus and iron are found in abundance. There is very little fat in it.
Consuming Makhana provides energy and removes weakness. During fasting, proteins and carbohydrates provide energy for a long time. There is fatigue, weakness and loss of appetite. Stomach gets filled quickly. It is good for digestion. High fiber is found in it, which improves digestion, prevents constipation and keeps the stomach clean. Due to low glycemic index in Makhana, it is beneficial in diabetes and the sugar level remains stable during fasting.
Makhana is also beneficial for heart and bones. Potassium and magnesium are found in it, which controls blood pressure. Calcium strengthens bones. Antioxidants increase immunity, reduce inflammation and keep the skin healthy. Makhana is also effective in weight control. Low calories and high fiber does not allow weight gain, fitness is maintained even during fasting.
Makhana makes the fast balanced, nutritious and healthy. Makhana can be fried in ghee, added to milk to make kheer or eaten as a plain snack.
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