New Delhi, March 19: The festival of Navratri, dedicated to the worship of the goddess, is currently being celebrated. Many individuals observe fasts on the first day, known as Pratipada, and on Ashtami, while others maintain a fast for all nine days to honor the goddess. Diet plays a crucial role during fasting, as it significantly impacts health. According to Ayurveda, fox nuts, or makhana, are considered the best food for fasting, providing energy and preventing weakness.
Fox nuts are regarded as an ideal and sattvic food during fasting. They are light, easily digestible, and rich in nutrients. Makhana symbolizes a sattvic diet. During fasting, it keeps the body light, calms the mind, and maintains energy levels. It is associated with a disciplined lifestyle and pure food.
According to the Uttar Pradesh Cultural Department, the essence of fasting lies in balancing faith with discipline and health. Consuming fox nuts during fasting is beneficial.
Fox nuts are packed with nutrients, including calories, protein, carbohydrates, fiber, calcium, magnesium, potassium, phosphorus, and iron, while being low in fat.
Eating fox nuts provides energy and combats weakness. They offer prolonged energy through protein and carbohydrates, preventing fatigue, weakness, and hunger. They also promote a feeling of fullness quickly, aiding digestion. With their high fiber content, fox nuts improve digestion, prevent constipation, and keep the digestive system clear. Their low glycemic index makes them beneficial for diabetes, helping to stabilize blood sugar levels during fasting.
Fox nuts also support heart and bone health. They contain potassium and magnesium, which help regulate blood pressure. Calcium strengthens bones. Antioxidants boost immunity, reduce inflammation, and promote healthy skin. Additionally, fox nuts are effective for weight management. Their low calorie and high fiber content help prevent weight gain, ensuring fitness during fasting.
Incorporating fox nuts into fasting makes the diet balanced, nutritious, and health-promoting. They can be enjoyed roasted in ghee, added to milk for kheer, or eaten as a plain snack.
Arpit Soni has had a passion for journalism since the beginning. Now he has turned this hobby into his profession. Arpit, who is a resident of Udaipur, enjoys editing and writing news related to journalism. He has worked as a Senior Content Producer in several important roles at Bhaskar, Patrika, Pratahkal, Punjab Kesari, and Times. Arpit completed his schooling in Udaipur and Jaipur. He has been working in the media industry for more than 10 years, and his journey is still continuing. ✍️📚
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