5 Diet Tips for Boosting Hair Growth

Diet Tips for Boosting Hair Growth

Hair is an important part of our appearance, and for many of us, maintaining a healthy head of hair is a top priority. While there are many external factors that can affect hair growth, such as genetics and stress, what we eat also plays a crucial role in keeping our hair healthy and strong. Here are 5 diet tips for boosting hair growth:

Load up on Protein

Protein is the building block of hair, and it’s essential for healthy hair growth. Foods rich in protein include chicken, fish, eggs, nuts, and beans. If you’re vegetarian, consider incorporating more soy-based products, such as tofu, into your diet.

Get Enough Iron

Iron is essential for hair growth, and a lack of iron can cause hair loss. Good sources of iron include red meat, poultry, seafood, leafy greens, and beans. If you’re not getting enough iron from your diet, consider taking an iron supplement.

Eat Foods Rich in Vitamin B

Vitamin B is important for hair health, and a deficiency in B vitamins can cause hair loss. Foods rich in B vitamins include eggs, dairy products, leafy greens, and whole grains.

Add Zinc to Your Diet

Zinc is a mineral that is essential for hair growth, and a deficiency in zinc can cause hair loss. Foods rich in zinc include oysters, beef, poultry, beans, and nuts.

Stay Hydrated

Drinking enough water is essential for overall health, including hair health. Dehydration can cause dry, brittle hair, so be sure to drink plenty of water throughout the day.


Maintaining a healthy diet is key to keeping your hair healthy and strong. By incorporating more protein, iron, B vitamins, zinc, and hydration into your diet, you’ll be on your way to boosting hair growth and achieving a healthy head of hair. Remember to be patient and consistent with your diet and hair care routine, and you’ll see the results in no time. Try these tips for boosting hair growth and let us know in comments.

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.