Makhana (Foxnuts) is the king of Indian snacks. It is rich in calcium and protein. But are you eating it correctly? Most people make a big mistake. They eat it raw or in powder form without roasting. Science says this might be harming you. Let’s look at the evidence. 1. The Problem: Phytic Acid (The Nutrient Blocker) Raw makhana contains Phytic Acid. Scientists call it an "anti-nutrient." It binds with minerals like Calcium, Iron, and Zinc. It creates "insoluble salts" in your gut. Result: Your body cannot absorb these minerals. You eat calcium, but your bones don't get it. 2. Why Roasting is Mandatory? Roasting is not just for taste. It is a chemical process. Heat breaks down Phytic Acid. * When you roast makhana, the anti-nutrients decrease. This makes the minerals "Bio-available." Bio-available means your blood can finally absorb the nutrition. 3. Starch Gelatinization Makhana is high in starch. Raw starch is hard to digest. Roasting causes "St...
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