Here's how Makhana is made, not less its benefits

Here's how Makhana is made, not less its benefitsयहां जानिए कैसे बनता है मखाना, कम नहीं है इसके फायदे
new Delhi. The Makhana is a light snack that we add to dry fruits. If it is properly incorporated in your diet, then its advanced health benefits can be found. It is eaten in almost every part of India, but most people probably do not know how the Makhana becomes. Mithilanchal of Bihar is cultivating maize, which is approximately 80% of the country's total makhana cultivation.

Makhane is cultivated in shallow water ponds. Its seeds are white and small, between December and January, sowing of Makhana seeds is in ponds. Flowers begin to grow in plants in April.
Flowers are found floating on the surface of water for 24 to 48 hours in the month of July. Fruits are prickly because of which they are weighted. Later, they go under water and sit down. It takes one to two months to get the fruits of thorns. Farmers gather them from the lower surface of the water in the month of September-October.
After this, its next process is started. Its seeds are dried in the sun's strong sunlight. These are done according to the size of grading seeds. After this Makhan becomes ready.
The biggest advantage of the meshana is that it does not use manure or pesticide to grow it, hence it is also called organic food. Makhanee is also called foxnet or prickly lily. Makhana is cultivated in India except in China, Russia, Japan and Korea.
Elements such as proteins, antioxidants, vitamins, calcium, minerals, nutrients and phosphorus are found in the macheane. This element is very important for body nutrition. Due to the proteins present in the macheana, it helps in making muscles and keeping fit.
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