In today’s fast-paced world and lifestyle, snacking has become an integral part of the daily diet. But most snacks consumed today skew toward prepackaged and processed foods, that only add calories, but very little of anything else hence it is important to provide healthy yet tasty alternatives that is changing the quick snack culture in India.
Rishab Jain, founder of Mr. Makhana from Mehak Group of Industries and Anubhav Gupta, founder of Wonderland Foods list reason on how to make evening snack delicious as well as healthy. Opt for Makhana (Fox nut).
1. Makhana is easy on the body and provides a wholesome alternative to unhealthy binging. They also known as a great guilt free snack around the world.
2. With properties such as low in cholesterol, fat and sodium, they make for an ideal snack to satiate those in-between meal hunger pangs.
3. They are beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content. Besides this, makhana acts as an antioxidant, very light and good for digestion.
4. While it is roasted in Olive oil, its mild flavour makes them a perfect everyday snack for all age groups. For the older audience, it is the perfect choice as an anti-ageing enzyme in these seeds are said to help repair damaged proteins.
One can also try other variants of snacks.
Nuts: Nuts are nature’s way of showing us that good things come in small packages. These bite-size nutritional powerhouses are packed with hearthealthy fats, protein, vitamins, and minerals.
Almonds: These are highly nutritional nuts rich in Vitamin E, Calcium, Iron amongst many others. Besides being great in taste, eating almonds boosts brain health, greatly effects weight loss, lowers your cholesterol and reduces you hunger, hence, lowering your overall calorie intake.
Walnuts: Walnuts are most often eaten on their own as a snack. However, they can be added to salads, pastas, desserts, breakfast cereals, soups and baked goods as well. They’re often referred to as “brain food”.
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