Health Benifits of Poha and why you should have it as your breakfast

Because it is rice-based, it is a good source of rapid energy and vitamin B, according to the expert. "Poha is lactose-free, gluten-free, and almost fat-free," she says, adding that it is also easy to digest and light on the stomach.

Digital Desk: Poha is a popular and nutritious breakfast option. The light and delectable snack is a staple breakfast option in many Indian households because it is quick and easy to prepare. While many individuals consume poha on a regular basis, they may be unaware of the numerous health benefits it provides. Poha, according to Ruchika Jain, Chief Dietitian at Fortis Hospital, is highly nutritious and offers various health benefits.

Because it is rice-based, it is a good source of rapid energy and vitamin B, according to the expert. "Poha is lactose-free, gluten-free, and almost fat-free," she says, adding that it is also easy to digest and light on the stomach.

"It can easily be consumed as part of a soft diet recommended for various health issues such as typhoid, hepatitis, Irritable bowel syndrome (IBS)," the nutritionist continued.

Poha contains about 4.6% iron since the rice is passed through iron rollers during the manufacturing process. Flattened rice retains some of the iron from the process and is hence termed iron-rich. "You can squeeze lemon juice into your poha to help your body absorb the iron better," she advised. Chef Sanjeev Kapoor also promoted the health advantages of poha on his Instagram page. "Poha is a rich source of healthy carbohydrates (70%) and has a very low fat content (30%)," according to the chef's article. He also said that poha is a good probiotic and may help keep the intestines healthy.

Poha can be prepared in the traditional manner with peanuts, curry leaves, onions, potatoes, and vegetables, or as chivda, which can be served as an evening snack. "Peanuts, soya granules, and sprouted legumes can be added to make it more protein-rich and filling." "More vegetables should be added to make it more nutritious, tasty, and filling," Ruchika suggested.