5 Surprising Health Benefits of Bael

Bael, also known as Wood Apple, is a fruit native to India, Sri Lanka, and Bangladesh. It is widely used in Ayurvedic medicine and has been traditionally used for various medicinal purposes for centuries. Bael is a powerhouse of nutrients and contains several vitamins and minerals that offer numerous health benefits. In this article, we will explore five surprising health benefits of bael.

Promotes Digestive Health

Bael is a rich source of fiber and contains both soluble and insoluble fiber, which helps to promote digestive health. The fiber present in bael helps to add bulk to the stool and promotes regular bowel movements, preventing constipation. Bael also helps to relieve diarrhea, dysentery, and other digestive issues.

Boosts Immunity

Bael is rich in vitamin C, which is a powerful antioxidant that helps to boost the immune system. Vitamin C also helps to fight off free radicals in the body, which can cause damage to cells and tissues. Consuming bael regularly can help to protect the body from infections and diseases.

Reduces Inflammation

Bael contains several anti-inflammatory compounds that help to reduce inflammation in the body. Inflammation is a natural response of the body to injury or infection, but chronic inflammation can lead to various health issues, including arthritis, heart disease, and cancer. The anti-inflammatory compounds in bael help to reduce inflammation and prevent these health issues.

Supports Heart Health

Bael contains potassium, which is an essential mineral that helps to regulate blood pressure and promote heart health. Potassium helps to relax the blood vessels, which reduces the strain on the heart and lowers blood pressure. Consuming bael regularly can help to reduce the risk of heart disease and stroke.

Improves Skin Health

Bael is rich in vitamin A, which is essential for healthy skin. Vitamin A helps to promote the production of collagen, which is a protein that helps to keep the skin firm and elastic. Consuming bael regularly can help to improve skin health and prevent premature aging.

Also Read: https://www.masalabox.com/the-health-benefits-of-eating-turnips-during-the-winter-season

Bael is a nutritious fruit that offers numerous health benefits. It promotes digestive health, boosts immunity, reduces inflammation, supports heart health, and improves skin health. Incorporating bael into your diet is a great way to improve your overall health and well-being.

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Besan Ladoo

Besan ladoo

Let’s learn to make some super tasty and simple no-cook besan ladoo with this recipe.

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Ingredients required

Roasted Chana – 1 cup

Desiccated Coconut – 2 tbsp

Clarified Butter (Ghee) – 2 tbsp (melted)

Condensed Milk – 1/3 cup

Milk – as required (to knead)

Cashews – to garnish

How to make no-cook besan ladoo:

1. In a blender, add roasted chana, and blend into a smooth powder.

2. Transfer it to a bowl. Then add in the coconut along with ghee and condensed milk. Mix well.

3. Add in the milk and knead into a dough.

4. Make ladoo and garnish with cashew nuts.

Mysore Bonda 

Mysore bonda or Mysore Bajji is a popular and yummy South Indian snack prepared with only a few simple ingredients.
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Ingredients required
Maida / plain flour – 2 cups
Curd – 1 cup
Salt – ¾ tsp
Baking soda – 1 tsp
Chilli – 2 (finely chopped)
Ginger (finely chopped) – 1-inch
Few curry leaves (chopped)
Coconut (shredded) – 2 tbsp
Coriander (finely chopped) – 2 tbsp
Cumin – 1 tsp
Oil (for frying)

How to make Mysore Bonda:
1. Firstly, in a large bowl, take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
2. Mix well until the curd turns frothy.
3. Now add 2 cups maida and start to mix gently.
4. Add more curd if required. Beat it well.
5. Add 2 chilli, 1-inch ginger, a few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
6. Mix and combine everything well. Cover and let it rest for 4 hours.
7. After 4 hours, the batter will turn airy.
8. Beat it further for a minute.
9. Dip your hand in the water and pinch a ball-sized batter.
10. Drop in hot oil and fry in medium hot oil till the bonda are crisp and golden, turning them over as needed.
11. Remove with a slotted spoon and place them on kitchen paper towels to absorb excess oil.
12. Fry the remaining batches of bonda similarly.
13. Serve Mysore bonda with coconut chutney.

Kaju Katli

Ingredients required:
Cashew nuts – 1 cup
Sugar – ½ cup
Water – ¼ cup
Ghee melted – 1 tsp
Edible silver foil – optional

How to make kaju katli:
1. Grind the cashews into a fine powder.
2. Sieve the cashew powder to ensure there are no lumps.
3. In a broad non-stick pan, mix water and sugar on medium heat.
4. You will see tiny bubbles appear on the surface, stir gently, and let it come to a rolling boil. Lower the heat.
5. Bring it to a boil for about 4 minutes and let it come to 1 thread consistency
6. Turn the heat on low.
7. Add cashew powder and stir using a spatula to avoid lumping.
8. In a minute or so, you’ll see that the cashew mixture is getting thicker.
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10. Keep cooking; turn off the heat as the dough starts leaving the pan.
11. To check the right consistency, take a tiny pinch of the mixture in your hand and see if you can shape a little ball with your fingers.
12. Remove the dough from the pan on a greased plate or parchment paper and knead the dough to make it less grainy, glossy, and smooth (roughly 5-6 minutes)
13. On the rolling board, place a greaseproof paper and the kneaded cashew dough on it. Place another paper, sandwiching the mixture between two papers
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Rava Dosa is a thin, lacy, and crisp dosa, perfect for breakfast.

Ingredients required:
Rava or sooji (fine semolina) – ½ cup
Rice flour -½ cup
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Curd – 3 tbsp
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Ginger (chopped)- 2 inch
Green chillies – 2
Chopped Onion – ½ cup
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Cooking oil/ghee – 4 tbsp

How to make rava dosa:
1. Add rava, rice flour, and all-purpose flour to a bowl.
2. Add finely chopped onion, ginger, green chillies, and curry leaves.
3. Add curd, cumin seeds, and salt as per taste.
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5. Mix it properly, cover the bowl and leave the batter for 10 minutes to ferment.
6. After 10 minutes, the batter will become thick add ½ cup of water to make the batter thin.
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8. Heat a pan and grease some oil on it.
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