Tall cool glasses of sherbets with falooda and tukmaria were a part of traditional Indian summer drinks. According to Ayurveda, sabja has a cooling effect and this is why it was added to sherbets in the summers.
Thanks to the popularity of chia seeds, sabja too is getting recognition. Sabja looks like black sesame seeds and swells up in water with a gelatinous coating around it.
Sabja or Basil seeds is also known as Tukmaria in India, and has been used by Ayurveda for it’s medicinal properties, long before it was rediscovered as the cousin of the well marketed chia seeds which has a very similar nutritional profile.
Ayurveda has used sabja to treat conditions such as depression, high blood pressure, high cholesterol, and metabolic imbalances.
Benefits:
High in protein, low in calories [70 calories per tbsp]
A rich plant source of the heart healthy Omega 3 fat [ALA]
A good source of calcium, iron, magnesium, vitamin K and zinc.
High in fiber especially pectin which is a prebiotic.
Helps in relieving acidity, bloating and constipation.
Studies have shown that it helps in lowering blood sugar and cholesterol if taken after meals.
It’s easy to use and can be mixed in water or any drink of your choice.
CAUTION:
Vitamin K aids blood clotting and is present in sabja seeds. Therefore, eating sabja seeds could interfere with warfarin and similar blood-thinning drugs. treatments.
Do not eat it dry as it could cause choking due to it’s rapid water absorbing quality.
Always mix in water / liquid and drink.
Disclaimer:
The material on this site is for information only and is not advice.
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