Whether it’s to lose weight or stay healthy with zero fat, water-rich broccoli has always been the first choice of every fitness enthusiast due to its antioxidant properties, but did you know that broccoli was introduced to India in 1990 by Jitendra Ladkat, who That first started planting. Before this, no one in India even knew its name.
Too often, we forget our native things under the glare of new things or things from outside. One such native vegetable is Ghiya or gourd, which has fewer calories and fat than broccoli, and much more fiber than broccoli. Even broccoli has twice as many carbohydrates as Ghia.
Know what is protein?
Broccoli contains more protein than ghee. But since gourd is usually made with gram dal, its protein content is comparable to that of broccoli.
Nutritionist Mack explains some of the biggest benefits of Ghia in his Insta post.
1) Improve digestion
Ghiya is rich in soluble and insoluble fiber. It makes food easier to digest.
2) Ghiya is also very effective for fat loss
Lauki is a very low-calorie vegetable, so it’s a perfect weight loss vegetable!
3) Reduce the weight of body water
100 grams of gourd contains 92-96% water. Additionally, cucurbits contain 150-170 mg of potassium, which is a good amount. Therefore, by consuming cucurbits, the weight of water is excreted from the body.
4) Treat urinary tract infections
Ghiya acts as a diuretic and therefore increases the amount of urine that can lead to urinary tract infections
5) Suitable for diabetics
Gourd or Ghiya has a glycemic index of only 15, so when eaten, the sugar is slowly released in the blood.
at last
Nutritionist McBurra does not state the nutritional value of broccoli. In his post, he says it’s a superfood that’s packed with vitamins, but if you’re relying solely on broccoli for all these health benefits, it can go wrong. It is a myth that complete nutrition can only be obtained by eating fine food. The truth is, you can easily get the same nutrients from the combination of foods we eat every day, also according to our pockets.
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