That of an orange, acai fruit, and pomegranate combined. The modest Indian gooseberry, or amla, is a true superfood.
From the common cold to cancer and infertility, this transparent green fruit can protect us from various maladies. Ayurvedic experts think amla can help balance the body’s three doshas (Kapha/vista/pitta) and cure numerous ailments.
Amla Nutritional Value
Adults should consume 75-90 mg of amla daily.
- Nutrient content (100 g)
- 58 kilocalories
- 3.4 percent fiber
- 0.5 percent proteins
- 0.1 percent fat
- 13.7 g Carbohydrates
- 1.2 mg iron
- 9 micrograms beta-carotene
If you’re still not convinced, read this long list of amla’s health advantages to understand why you should consume this tart fruit on a daily basis.
Benefits of Amla
It fights common colds.
As compared to store-bought vitamin C pills, amla’s vitamin C is more absorbed by the body.
For immediate relief from a cold or a cough, take two teaspoons of amla powder mixed with two teaspoons of honey three to four times a day, or take it once a day for long-term prevention. Assists in the battle against a cold.
Amla boosts vision
Amla’s carotene, according to research, improves vision. To improve general eye health, amla can minimize cataracts and intraocular tension (the pressure you feel), as well as prevent redness, itching, or watery eyes. Vitamin A found in the Indian gooseberry helps to prevent age-related macular degeneration.
It burns fat.
Most people don’t know about this benefit of amla. Amla contains a protein that reduces hunger pangs. Amla is also low in carbohydrates and lipids.
Amla has 66 calories, a gram of protein, less than a gram of fat, and 15 grams of carbs in a single meal (150 grams). Those who drink amla juice before a meal claim that it helps them feel full and eat less.
Amla, according to nutritionists, can speed up weight loss by boosting metabolism. Constipation can be alleviated by the high fiber content of amla, as well as the acidity of tannic.
Amla boosts immunity.
A healthy immune system is enhanced by the antibacterial and astringent qualities of amla. Oxidative damage – the toxic byproducts called free radicals that are produced when cells consume oxygen – is responsible for a considerable variety of health disorders, including cancer. This oxidation can be prevented and the cell protected by amla’s powerful antioxidant properties.
Amla enhances hair.
Hair tonics like amla and curry leaves are well-documented. Contains several necessary fatty acids that enter deep into the follicles and slow down greying, as well as preventing dandruff and strengthening hair follicles
Having a high iron and carotene content, this tart fruit aids in the formation of healthy hair. Amla is also a natural conditioner, resulting in shiny, lustrous hair. Amla oil or powder mixed with henna for a hair pack could be used.
Amla helps the skin.
The anti-aging benefits of amla are unsurpassed. As a result of the antioxidants and Vitamin C in amla, you’ll have smoother, younger-looking skin. Every morning, drink amla juice with honey to get blemish-free, beautiful skin.
Amla treats chronic illnesses.
Amla has a lot of chromium, which helps lower bad cholesterol and boosts insulin production in diabetics, therefore lowering their blood sugar levels. To keep blood pressure in check, drink amla juice early in the morning or whenever your blood pressure is up.
It eases discomfort.
Amla’s anti-inflammatory qualities can help alleviate pain caused by arthritis-related joint aches or severe mouth ulcers.
Post-surgical and neuropathic pain can be alleviated by using amla extracts, according to the study. Gargle with half a cup of diluted amla juice if you have ulcers.
Amla Sabji Recipe
¼ kilogram amla
- 1 onion, peeled and coarsely chopped
- 1 teaspoon ginger-garlic paste
- 2 tsp green chili paste
- ½ teaspoon rai seeds (mustard)
- A couple of curry leaves (Kadi Patta)
- ¼ teaspoon Haldi (turmeric powder)
- Powdered red chili 1 teaspoon
- 3 teaspoon methi (fenugreek) powder
- 1 teaspoon Dhania (coriander) powder
- ¼ teaspoon jeera (cumin) powder
- A smidgeon of hing
- Season with salt to taste
- Oil as required
- Cook amla in a pressure cooker with a cup of water for two whistles, or until it is soft.
- After the pressure has subsided, open the cooker and remove the amla seeds.
- In a frying pan, heat the oil. Allow the hing, rai, and kadipatta to sputter before adding the rest of the ingredients.
- Fry for a few minutes after adding the ginger-garlic mixture, green chili paste, and onion.
- At a medium temperature, add the dry masalas and stir constantly.
- Stir in the amla and salt until fully combined. When the contents are completely dry, turn off the stove.