Pandan, the Asian plant that brightens up your dishes and takes care of your bones

It is common to resort to supplements to improve the health of your bones. For example, it is known that vitamin D is very good for that and that is why food with that nutrient is insisted on. And this is where the pandan option comes in. Its fruit and its pointed and fragrant leaves are widely consumed and used in numerous dishes, giving them a distinctive color and floral notes similar to vanilla.

Pandan (Pandanus) is an aromatic plant prized for its sweet floral fragrance and versatility. It is used a lot in l to oriental cuisine And now Western interest is growing because of its purported health benefits and culinary properties. The leaves are often boiled, squeezed, or used to wrap and flavor the meats.

Source of vitamin A and iron

Pandan pasta is a rich source of beta carotene, a precursor to vitamin A. A serving of 100 grams can make up to 80% of the recommended daily value of a very important nutrient for eye health and immune system. It is also high in iron, which helps prevent conditions such as anemia due to iron deficiency and provides adequate blood and oxygen circulation.

May reduce arthritis pain

Arthritis affects millions of people around the world and is characterized by joint pain or stiffness. In Ayurvedic medicine, coconut oil infused with pandan leaves is applied topically to relieve arthritis pain. Its effects are believed to come from the oil found in its leaves, which may have anti-inflammatory effectss.

May help control blood sugar

Pandan can help control your blood sugar levels, according to research. For one study, healthy adults were given hot tea made from pandanus amaryllifolius leaves and these recovered better from the sugar test in blood than those who drank just hot water.

On the other hand, chewing pandan leaves can freshen your breath due to its pleasant aroma. Some non-Western medicinal practices also use this technique to stop bleeding gums.

How to use the pandan

Its leaf extract is often mixed with steamed rice and coconut milk to make a tasty Malay dish called nasi lemak. It is also used to give flavor of soups, stews and curries. In addition, the whole leaves are used to wrap meats before steaming or roasting them, giving them a unique flavoror. It has a wide range of uses in sweet and savory dishes. Its unique flavor and aroma are not easy to replicate, although many compare it to the vanilla.

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