Nutrition
Benefits of Tamarind Juice
Tamarind juice is particularly abundant in vitamin C, which is important for a strong immune system, healthy skin and wound healing.
Additionally, tamarind provides significant amounts of B vitamins like thiamin, riboflavin and niacin, as well as essential minerals like potassium, magnesium, and iron.
– Antioxidant properties
Tamarind contains potent antioxidants, such as polyphenols and flavonoids, which combat harmful free radicals in the body. This oxidative stress reduction can help prevent cell damage and lower the risk of chronic diseases, including cancer.
-Digestive health
Tamarind contains dietary fibre and natural laxatives that promote regular bowel movements, alleviate constipation and improve overall gastrointestinal health.”
– Heart health
Regular consumption of tamarind juice may have a positive impact on cardiovascular health. It can help lower cholesterol levels due to its high fibre content and antioxidants, reducing the risk of heart disease.
– Anti-inflammatory properties
Tamarind juice does a great job in curbing inflammation in the body. High in anti-inflammatory compounds such as polyphenols and bioflavonoids, this property makes it potentially beneficial for individuals suffering from conditions like arthritis or chronic inflammatory diseases.
– High magnesium content
Tamarind is rich in magnesium- 110 mg per 120 g of pulp. This simply concludes that drinking tamarind is a convenient way to meet your daily magnesium requirements. It plays an important role in the formation of bones, regulates heart rhythm, and contraction of muscles, and keeps blood sugar levels under check.
Source; Healthshots.com
Nutrition
Benefits of fresh cow milk
COW milk is a nutrient-rich milk produced by cows that has been a dietary staple for
humans for centuries. It is known for its rich source of essential nutrients such as calcium, protein, vitamins (B12 and D), and minerals. Cow milk is considered healthy for many individuals, providing benefits for bone health, muscle repair, and overall growth.
– Promotes strong bones
Cow milk is an excellent source of calcium and vitamin D, both of which are essential for maintaining bone density and strength. Regular consumption of milk helps prevent bone disorders like osteoporosis, especially in older adults, as it supports healthy bone development and repair.
– Boosts muscle growth and repair
Cow milk is rich in high-quality protein, containing all nine essential amino acids. This makes it an ideal post-exercise drink to help with muscle repair and growth. The protein in milk also helps sustain muscle mass, which is important as we age.
– Supports heart health
Cow milk contains potassium, a mineral that helps maintain healthy blood pressure by balancing sodium levels in the body. Drinking milk may reduce the risk of cardiovascular diseases by promoting optimal heart function and regulating blood pressure.
-Aids in weight management
The protein and fat content in cow milk can promote satiety and reduce overall calorie intake by keeping you full for longer. Additionally, studies have shown that the conjugated linoleic acid (CLA) found in milk may help reduce body fat in some individuals.
– Improves hydration
Cow milk is composed of approximately 90 per cent water, making it a hydrating beverage. Along with providing essential nutrients, milk helps to maintain fluid balance in the body, which is important for overall cellular functions and metabolism.
Source: www.ndtv.com/ health
Nutrition
Waagashi
Waagashi is a type of West African cheese made from cow milk. It is commonly made by the Fulani people, especially those from Northern Benin.
Ingredients
-1 bottle of fresh cow milk
-2 cups of apple cider vinegar
-Sorghum leaves for skin colouring (optional)
Preparation
-Mix fresh cow milk with apple cider vinegar and leave it for sometime.
-Put the mixture on fire at low to medium heat until the milk forms completely.
-Then strain in a colander to remove all the water and your cheese is obtained.
-Soak cheese obtained in cold water for a few minutes (5-10 minutes).
-After removing the cheese you can optionally dip it in boiled red leaves.
-Boil the cheese in the red solution for 10-15 minutes. (Depending on how one wants the red to look).
Serve the fried Wagashi with the West African Suya spice.
