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Singhada

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Singhada, also known as Black Water Chestnut, has a unique, dark outer shell and a crunchy, mildly sweet, and starchy interior. Popular in Asian and Indian cuisines, they are often used in savory dishes like curries, stir-fries, or soups, where their firm texture adds contrast. They can also be sliced and incorporated into salads or ground into flour to make cakes, pancakes, or other traditional sweets.

Rich in antioxidants, singhada help combat oxidative stress and reduce inflammation. They are also a good source of fiber, which promotes digestion, aids in regulating blood sugar levels, and supports heart health. Packed with essential minerals like potassium and magnesium, they contribute to better hydration, blood pressure regulation, and muscle function. Low in calories and high in nutrients, singhada offer a healthful and versatile addition to a variety of dishes.

Singhada

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