Health benefits of Singhara

(Source: Bimbim)

Water caltrop, water chestnut or Singhara (Trapa bispinosa Roxb.) is very nutritional and beneficial for health. Singhara is a fruits so in Vrat or fasting its flour is used for preparing dishes. It can be eaten raw, boiled and as flour (after drying and grinding).

Singhara is used for treating diarrhoea, dysentery, thyroid problem, swelling and bronchitis. Singhara is rich in proteins, carbohydrates, vitamin B, C, iron, calcium, magnesium, phosphorus, iodine and contains no fat. It is natural antioxidant, prevents wrinkles, protects from UV rays and helps to cure weakness.

Good for overall health

It is rich in protein, carbohydrate and minerals. Ayurveda says it contain 22 percent more mineral compared to buffalo milk. Singhara is indigenous to India and used in Ayurveda to cure various diseases. It helps to prevent sugar, ulcer, gout and heart diseases.

Good source of energy

Singhara is very rich in carbohydrate and 100 gm of it gives 115 calories.

Helpful in thyroid

It contains iodine, manganese and other minerals that help in proper functioning of thyroid.

Reduces cough

It is anti oxidant and help to cure cough.

Relief in pain and swelling

Singhara peel can be grind and applied on swelling to get relief.

Helps to heal cracked heel

Singhara contains minerals and vitamins which are helpful in curing cracked heels.

Helps to gain weight

Regular eating of its flour helps to gain weight.

Eczema

For eczema cure, dried singhara should be mixed with lemon juice and applied regularly on affected area.

Please note:

A healthy person can eat 10- 15 gm of singhara daily. This also varies depending on digestive strength.

Do not eat singhara in excess as it may cause bloating and stomach pain.

Do not drink water after eating singhara.

If suffering from constipation then better to avoid this fruit.

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18 Jan, 2013

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