Lotus Seeds (Makhana) – Why these white puffs are gems for all mothers

Azra FaizanDiet & Nutrition, Postpartum Diet, Pregnancy Diet, Recipes

Lotus seeds makhana pregnancy

Whether you are expecting, have just recently delivered, are trying to lose weight after pregnancy, starting weaning foods for your little one, or pondering over what is the best finger food for your toddler. Look no further for Makhanas are here!!!

Also called as Fox nuts or lotus seeds, It is grown in water and is largely found in India, Also found in Korea, Japan and Russia and known as ‘Gorgon Nut’ there. You can eat these cooked or raw. Lotus seeds are valued for nutritional and healing properties in Chinese medicine and are used in many recipes as well as herbal formulas.

Lotus seeds are a good source of protein, magnesium, potassium, and phosphorus. They are also low in saturated fat, sodium, and cholesterol. Makhanas are even considered superior to dry fruits such as almonds, walnut, cashew nut and coconut in terms of sugar, protein, ascorbic acid and phenol content

Benefits of Lotus seeds for Pregnancy

  • Lotus seeds are considered one of the good sources of protein so it helps in stimulating the development of nervous system and brain of fetuses.
  • This snack is very healthy and expecting mothers can eat these at short intervals It helps in maintaining a healthy pregnancy.
  • It is high in fibre and so helps to avoid constipation. They help the body to flush out the waste and thus prevent the accumulation of toxins
  • Makhanas are easy to digest.it reduces weakness and helps in strengthening the body.
  • Even if you are suffering from gestational diabetes, lotus seeds have a low glycemic index and it helps in lowering down the blood sugar levels.
  • It can also help in preventing the risk of urine infections which is a common occurrence during pregnancy.
  • It can help in regulating blood pressure. Hence preventing an excessive rise in bp of the pregnant women, which is a common occurrence in the last trimester.
  • Makhanas are a natural painkiller, it relaxes muscles and relieves joint and back pain during pregnancy. 15 – 20 pieces are a good portion for a day.

Benefits of Lotus seeds Postpartum

  • Again it helps to regulate the bowel movements post delivery, as well are reduce accumulation of toxins.
  • Extra proteins are required for adequate breast milk, which can be obtained from makhanas.
  • Being high in proteins they also help is a better and healthier recovery, post delivery.
  • Apart from these makhanas are also considered as a lactation food, and helps in the production of breast milk.
  • For weight loss – Claimed as the best weight loss snack by various celebrities.it indeed keeps you full, and stops you craving for junk!!!

Weaning foods

When we start giving semi-solid foods to the baby, our main focus is on foods that are easy to digest. And makhana porridge, sweet or salty is a great option.

For toddlers

All kids love crunch and simple foods that they can eat on their own. Makhana is the best option here and can complete your Childs growing calcium needs too.

How to eat Lotus seeds / Makhana

My favorite recipe is just plain roasted makhanas, to pop in your mouth just like popcorn. Just heat half a teaspoon of ghee, add the makhanas and roast, you can season then with some light black salt or cumin powder if you like.

  1. Makahana kheer – some people like to make a sweet rice porridge with roasted and ground makhanas and milk.
  2. Makhana panjiri or laddus – If you remember an earlier lactation recipe I have shared, the semolina can be substituted with makhana powder to make it extra nutritious.A similar recipe can also be used to make makhana laddus.
  3. Makhana curry – roasted makhanas can also be added to your favourite curry, to have as a main course meal. Some people even use ground makhana paste to thicken their curries.

So find your favourite makhana recipe, and let’s get munching!!!

Lotus Seeds (Makhana) – Why these white puffs are gems for all mothers was last modified: October 4th, 2017 by Azra Faizan