Why Foxnut ?

Why Foxnut ?

Makhana, also known as fox nuts or lotus seeds, offers several health benefits that make it a great addition to a balanced diet:

1. Rich in Nutrients: Makhana is packed with essential nutrients like protein, magnesium, potassium, and phosphorus, making it a nutritious snack option.
2. Low in Calories: It's low in calories and fat, which makes it a suitable snack for weight management. It's also low in cholesterol and sodium.
3. High in Protein: Makhana is a good source of plant-based protein, which is beneficial for vegetarians and vegans looking to increase their protein intake.
4. Good for Digestion: The fiber content in makhana helps with digestion and prevents constipation, promoting overall gut health.
5. Antioxidant Properties: Makhana contains antioxidants, which can help fight free radicals in the body, reducing oxidative stress and potentially lowering the risk of chronic diseases.
6. Supports Heart Health: The low sodium and high potassium content in makhana can help regulate blood pressure and support cardiovascular health.
7. Anti-Inflammatory: The anti-inflammatory properties of makhana can help reduce inflammation in the body, which is beneficial for conditions like arthritis.
8. Helps in Detoxification: Makhana is believed to aid in detoxifying the spleen and improving its function, which plays a role in removing dead blood cells and other waste from the body.
9. Gluten-Free: It's naturally gluten-free, making it a suitable snack for people with gluten intolerance or celiac disease.
10. Low Glycemic Index: Makhana has a low glycemic index, making it a good snack option for those managing blood sugar levels, including people with diabetes.

Incorporating makhana into your diet can provide these health benefits while adding a crunchy, tasty snack to your routine.

 
How are Makhana Produced?

Makhana, or fox nuts, are produced from the seeds of the Euryale ferox plant, commonly found in India and parts of East Asia. The production process is labor-intensive and involves several steps:

1. Cultivation:

• Aquatic Farming: Makhana plants are grown in shallow ponds or wetlands. These plants thrive in stagnant water and have large, broad leaves that float on the water surface.
• Seed Development: The plant produces flowers that eventually form seed pods. Each pod contains numerous seeds, which are harvested when the pod matures and bursts open.

2. Harvesting:

• Collecting Seeds: The mature seeds sink to the bottom of the pond and are collected by hand. Farmers dive into the water to collect these seeds using nets or by hand.
• Cleaning:The harvested seeds are cleaned to remove any dirt or debris.

3. Sun Drying:

• Initial Drying: The collected seeds are spread out in the sun to dry. This process helps in reducing the moisture content of the seeds, making them easier to handle.

4. Roasting:

• Roasting in Pans: The dried seeds are then roasted in large pans over a low flame. This step requires careful temperature control to ensure even roasting without burning the seeds.
• Cracking the Shell: After roasting, the seeds are transferred to a different surface where they are gently pressed to crack the hard outer shell without crushing the seed inside.

 5. Popping:

• Second Roasting:The seeds are roasted again at a higher temperature. This causes the inner seed to puff up and pop, similar to how popcorn is made. The puffed seed is what we know as makhana.
• Separation:The popped makhana is separated from any unpopped seeds and broken shells.

6. Polishing and Grading:

• Polishing: The popped makhana is polished to remove any remaining husk or shell fragments.
• Grading: The makhana is sorted based on size and quality, with the larger and more uniformly popped seeds being graded higher.

7. Packaging:

• Packing:The final product is packed into airtight containers or bags to preserve freshness and protect it from moisture.

8. Distribution:

The packaged makhana is then distributed to markets or used to make various products like flavored makhana snacks.

This labor-intensive process contributes to the relatively high cost of makhana compared to other snacks. However, its nutritional benefits and unique texture make it a popular choice.

 
How to Make Makhana in Your Diet ?

Makhana or fox nuts, are produced from the seeds of the Euryale ferox plant, commonly found in India and parts of East Asia. The production process is labor-intensive and involves several steps:

1. Cultivation:

• Aquatic Farming: Makhana plants are grown in shallow ponds or wetlands. These plants thrive in stagnant water and have large, broad leaves that float on the water surface.
• Seed Development: The plant produces flowers that eventually form seed pods. Each pod contains numerous seeds, which are harvested when the pod matures and bursts open.

2. Harvesting:

• Collecting Seeds: The mature seeds sink to the bottom of the pond and are collected by hand. Farmers dive into the water to collect these seeds using nets or by hand.
• Cleaning:The harvested seeds are cleaned to remove any dirt or debris.

3. Sun Drying:

• Initial Drying: The collected seeds are spread out in the sun to dry. This process helps in reducing the moisture content of the seeds, making them easier to handle.

4. Roasting:

• Roasting in Pans: The dried seeds are then roasted in large pans over a low flame. This step requires careful temperature control to ensure even roasting without burning the seeds.
• Cracking the Shell: After roasting, the seeds are transferred to a different surface where they are gently pressed to crack the hard outer shell without crushing the seed inside.

5. Popping:

• Second Roasting:The seeds are roasted again at a higher temperature. This causes the inner seed to puff up and pop, similar to how popcorn is made. The puffed seed is what we know as makhana.
• Separation:The popped makhana is separated from any unpopped seeds and broken shells.

6. Polishing and Grading:

• Polishing: The popped makhana is polished to remove any remaining husk or shell fragments.
• Grading: The makhana is sorted based on size and quality, with the larger and more uniformly popped seeds being graded higher.

7. Packaging:

• Packing:The final product is packed into airtight containers or bags to preserve freshness and protect it from moisture.

8. Distribution:

The packaged makhana is then distributed to markets or used to make various products like flavored makhana snacks.

This labor-intensive process contributes to the relatively high cost of makhana compared to other snacks. However, its nutritional benefits and unique texture make it a popular choice.