SOUL.AG
TCBT Channa Dal
TCBT Channa Dal
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- Nutrition benefitsof using the low RPM method for grinding Chana dal in today’s lifestyle:
- Energy Boost:
- Chana dal (split Bengal gram) is rich in B-complex vitamins (B1, B2, B3, and B9). These vitamins play a crucial role in glucose metabolism, extracting energy from our food, and converting it into ATP (adenosine triphosphate), which is the biochemical form our body uses for energy.
- The low RPM method helps retain these essential nutrients during grinding.
- Vegetarian Protein Source:
- Chana dal provides an excellent source of vegetarian protein. One cup of cooked chana dal offers 33% of your daily protein requirement.
- Protein is essential for cell formation, strong bones, hemoglobin production, and repairing body tissues.
- Heart Health:
- Chana dal is rich in antioxidants, which help reduce damage caused by free radicals to blood vessels and lower inflammation.
- The folic acid content in chana dal helps lower homocysteine levels, reducing the risk of blood clots and hardening of arteries.
- Magnesium in chana dal relaxes blood vessels, promoting heart health.
- Diabetic-Friendly:
- Chana dal has a low glycemic index (around 8), making it an excellent choice for diabetics. The glycemic load (carbohydrate content) per serving is only 1.4 grams.
- Its high fiber content ensures slow glucose release into the bloodstream, helping manage blood sugar levels.
- Chana dal is also low in fats, contributing to better cholesterol levels and blood pressure management
- Improved Insulin Response:
- The magnesium content in chana dal improves insulin response by lowering insulin resistance
- Blood Pressure Regulation:
- The fiber and potassium in chana dal helps lower blood pressure.
- High Fiber Content:
- Chana dal is a good source of dietary fiber, aiding digestion and promoting gut health.
- Weight Loss Support:
- The combination of protein and fiber in chana dal helps control appetite and manage weight.
- Skin Health:
- Nutrients in chana dal contribute to healthy skin.
