Amla – Benefits, Nutrition, Uses and Recipes – HealthifyMe

It has eight times more vitamin C than an orange, twice as much antioxidants as an acai berry and about 17 times greater than a pomegranate.

The humble Indian gooseberry, commonly generally known as amla, truly deserves to be called a superfood.

The translucent green fruit, whose name is derived from the Sanskrit word “Amlaki” meaning “nectar of life”, can protect us from countless ailments, be it colds, cancer or infertility.

Ayurvedic doctors claim that amla fruit will help balance the three doshas (Kapha/vista/pitta) within the body and eliminate the foundation explanation for many diseases.

Amla (Indian gooseberry) Nutritional value

For adults, the really useful every day intake of amla is 75-90 mg per day.

Nutritional value (100 g) Amla

• Energy 58 kilos of calories
• fiber 3.4%
• Proteins 0.5%
• Fat 0.1%
• Carbohydrates 13.7 grams
• Calcium 50%
• Iron 1.2 mg
• Carotene 9 micrograms
• Thiamine 0.03 mg
• Riboflavin 0.01 mg
• Nice 0.2 mg
• Vitamin 600 mg

If you are not convinced yet, read this long list of amla health advantages and you may know why it’s price savoring this sour treat on daily basis.

8 Promising Amla (Indian Gooseberry) Benefits

1. Helps fight colds

The vitamin C contained in amla is more easily absorbed by the body in comparison with store-bought supplements.

Mix two teaspoons of amla powder with two teaspoons of honey and eat three to 4 times a day for immediate relief when you may have a chilly or cough, or eat once a day for ongoing protection.

2. Amla improves eyesight

Studies have shown that the carotene in amla improves vision. Daily consumption has also been linked to improved overall eye health, as amla can reduce cataract problems, intraocular tension (the pressure you are feeling), and forestall red, itchy, and watery eyes. Indian gooseberry can be wealthy in vitamin A, which reduces the danger of age-related macular degeneration

3. Burns fat

This is the least talked about but most fun advantage of amla. The protein present in amla helps prevent cravings. Amla can be very low in carbohydrates and fat.

One serving (150 g) of amla incorporates 66 calories, 1 gram of protein, lower than 1 g of fat and 15 g of carbohydrates. Regular consumers say that drinking a glass of amla juice before a meal fills them up and makes them eat less.

Nutritionists claim that amla also hurries up metabolism, so you’ll be able to drop some weight faster. Amla is high in fiber and acids like tannins that help relieve constipation and make you look less bloated.

4. Amla builds immunity

The antibacterial and astringent properties of amla strengthen the immune system. A major variety of health problems, including cancer, are attributable to oxidative damage – when the body’s cells use oxygen, they leave behind harmful by-products called free radicals. Given that amla is a strong antioxidant, it may prevent oxidation and help protect the cell.

5. Amla beautifies hair

Amla, like curry leaves, is a proven hair tonic. It has loads of essential fatty acids that penetrate deep into the hair folliclesand decelerate greying, prevent dandruff and strengthen hair bulbs.

This spicy fruit is high in iron and carotene, which boosts hair growth. Amla also acts as a natural conditioner for soft, shiny curls. You can apply amla oil or mix amla powder with henna on a bundle of hair.

6. Amla improves the looks of the skin

Amla is the final word anti-aging fruit. Vitamin C and antioxidants present in amla reduce tremendous lines, wrinkles and supply radiant skin. Drinking amla juice with honey every morning can provide you with healthy and glowing flawless skin.

7. Amla helps to address chronic diseases

Amla is loaded with chromium, which helps in lowering bad cholesterol and in addition helps to stimulate insulin production, thus reducing blood glucose levels in diabetics.

Drinking amla juice early within the morning or when blood pressure is elevated also helps to manage blood pressure levels.

8. Relieves pain

Whether it’s arthritis-related joint pain or painful mouth ulcers, amla can provide relief because of its anti-inflammatory properties.

Amla is used as a painkiller to heal wounds and tests says its extracts are useful in relieving postoperative and neuropathic pain. In the case of ulcers, it is sufficient to dilute amla juice in half a glass of water and gargle with it.

How to make use of amla (Indian gooseberry)

Drinking fresh amla juice is one of the best strategy to enjoy the advantages of this fruit. Amla is quickly available from December to April. However, for those who cannot handle a sour shot, try these tasty options:

Dried:

Remove the seeds and chop the amla into small pieces. Mix it with a little bit salt and let it dry within the sun for a couple of days. Once fully dehydrated, store in a dry jar for the proper on-the-go snack.

Canned:

Make spicy amla achaar or candy murabba soaking amla in water with sugar.

Healthy amla recipes

1. Chutney with amla

Ingredients:

• amla 4
• Coriander leaves 2 tsp
• cool green 2
• A small piece of ginger
• A pinch of jeera
• A pinch of hinge
• Rai (mustard) seeds ¼ tsp
• Salt for taste
• Oil, 1 tsp

method

• Soak the gooseberries in hot water for five minutes and peel them. Remove the seeds.
• Add coriander leaves, green chilli, ginger, jeera, salt. Put in a blender and make a paste without water.
• Heat the oil, add hing-rai. Temper the paste with this and blend.

Nutritional value (100g serving)

• Carbohydrates 75.40%
• Protein 0.40%
• Fat 0

2. Amla Sabji

Ingredients:

• Amla ¼ kg
• Onion finely chopped 1
• Ginger-garlic paste 1 tsp
• Green chilli paste 2 tsp
• Rai (mustard) seeds ½ tsp
• a couple of curry leaves (kadipatta)
• Haldi (turmeric powder) ¼ tsp
• Red chilli powder 1 tsp
• Methi (fenugreek) powder 3 tsp
• Dhania (coriander) powder 1 tsp
• Jeera (cumin) powder ¼ tsp
• pinch of hing
• Salt for taste
• Oil as required

method

1. Amla pressure cooker with a cup of water in a double whistle pressure cooker. When the pressure drops, open the pressure cooker, remove the amla seeds.
2. Heat the oil within the pan. Add hing, rai and kadipatta and let it bubble.
3. Add the ginger-garlic paste, green chilli paste, onion and fry for a couple of minutes.
4. Add dry masalas and stir over medium heat.
5. Add amla, salt and blend well. When the contents are dry, turn off the stove.

Frequently Asked Questions (FAQ)