Chawli - India’s Gift To The World
Chawli, which also goes by rongi, lobia, alsande kalu, karamani, alasandalu, first made its way into Indian gastronomy in 200 BC and has taken a place in Indian cuisine ever since. From then on, it has journeyed its way into cuisines of Africa, South America, the Carribbean, amongst other parts of the world. Additionally, Chawli’s numerous health benefits are what leads the legume to feature in Indian soups, curries, vadas and salads.
It soaks up the flavours easily and is easy to digest. Lobia is chock-full of protein, fibre and antioxidants, making it a healthy staple on many plates. It is, as any legume, an integral source of protein in a country, such as India, where most people are proud vegetarians.
It is a rich source of manganese, phosphorus, zinc, selenium, potassium, and calcium. Chawli’s health benefits surpass other dals due to the presence of Biochanin-A, a plant oestrogen that plays an essential role in anti-cancer diet modules.
The Tata Sampann Advantage
Tata Sampann Chawli retains its nutritional value by avoiding the harmful oil, water, and leather-based polishing procedures that scrub the nutrition off the husk of the legumes. This ensures that the protein in Chawli is preserved. It also ensures there is low moisture content as these have not been subjected to harsh water polishing. This means you get “more dal per dal” and therefore, the best value for your money.
Tata Sampann products are AGMARK-certified. The unpolished Chawli is hand-picked from some of the most reputable farms in India, and SORTEXed to ensure a uniform, reliable standard that is free from stones, dirt, debris and discolouration.
Health Benefits of Chawli
- Chawli has high-fibre content that improves blood sugar regulation.
- It has cardioprotective properties due to bioactive components.
- It is high in antioxidants.
- It allows good bacteria in the stomach to thrive.
- It aids in glycaemic control.
Black Beans, Fiber, and Antioxidant Capacity Pilot Study: Examination of Whole Foods vs. Functional Components on Postprandial Metabolic, Oxidative Stress, and Inflammation in Adults with Metabolic Syndrome [NCBI]
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