Lucknow. Makhana is as light in weight as it is. Its benefits are equally weighty. Makhana is cold in nature, but it is eaten in both winter and summer seasons. It is low in cholesterol, fat and sodium, while magnesium, calcium, carbs and good proteins are found in abundance. Apart from this, Makhana is gluten free.
Ayurveda experts believe that if 4 to 5 Makhanas are eaten daily on an empty stomach, the body gets many benefits. The demand for dry fruits automatically increases in the cold season. But the demand for Makhana is decreasing day by day, the main reason for which is the lack of knowledge about the beneficial aspects of Makhana. The species of Makhana is exactly similar to lotus. The difference is that Makhana plants are very thorny. It is so thorny that no animal even goes to that reservoir to drink water. It can also be produced by filling water in ponds, rivers and fields.
It is mainly cultivated in Mithila region. It is said about the identity of Bihar Mithilanchal that ‘Pag Pag Pokhri Mach Makhan’ i.e. the identity of this region is linked to ponds, fish and makhana. Makhana is cultivated in 10 districts of Bihar including Darbhanga, Madhubani, Purnia, Kishanganj, Araria. Apart from Bihar, Makhana is also produced in Assam, West Bengal and Manipur in the country, but Bihar’s share in the total production of Makhana in the country is 80 percent. Makhana is traditionally cultivated in ponds, but in recent times the scientists of the research center have developed a new species ‘Swarna Vaidehi’, which is also being cultivated in the fields.
Makhana has been called the food of the gods. Be it birth or death, marriage or baby shower, fasting or Yagya, Havan, Makhana has special significance everywhere. It is also called organic herbal, because it is grown without the use of any chemical fertilizer or pesticide. Most of the strength medicines are made with the addition of makhana. Arrowroot is also made from Makhana. To make Makhana, its seeds are separated from the fruit and dried in the sun. The seeds are baked in big iron pans. The seeds being roasted in the pan are picked by hand in numbers of 5-7, placed on a solid place and beaten with wooden hammers. In this way, the hard shell of the hot seeds bursts rapidly and the seeds burst and become makhana. Only one third of the seeds that are baked become makhana.
Medicinal uses strengthen the kidneys
Consumption of Makhana is beneficial for kidney and heart health. Diabetic patients can get benefits by consuming it. Makhana is rich in calcium. Therefore, its consumption is very beneficial for patients suffering from joint pain, especially arthritis. Consuming Makhana reduces stress and improves sleep. Consuming Makhana with milk before sleeping at night solves the problem of insomnia. Regular consumption of Makhanas removes weakness from the body and keeps our body healthy. Makhana prevents body parts from becoming numb and prevents pain in knees and waist. Pregnant women and women who feel weak after delivery should eat Makhana. Eating Makhana mixed with milk provides relief from burning sensation. Impotence Makhana contains nutritious elements like protein, carbohydrate, fat, mineral and phosphorus etc. They work to increase sexual arousal and also help in improving the quality of sperms as well as increasing their number.
