Poha, 500g

Poha is made by parboiling rice and then flattening it into light, dry flakes. It's a popular base for quick meals like kanda poha, chivda, and lemon poha. While poha is less processed than white rice and easier to digest, it is still a refined carbohydrate that offers limited fibre and protein. It digests quickly, often leading to short-term satiety and blood sugar spikes when eaten alone.

While poha can be part of a balanced diet, we recommend using it mindfully and in combination with more nutrient-dense ingredients. Here's how:

• Upgrade your poha base by mixing in vegetables, lentils, or sprouts to add fibre and protein
• Try red rice poha or brown rice poha for better fibre retention and a lower glycemic impact
• For chivda or snacks, consider roasting with nuts, seeds, curry leaves, and spices for better nutrient balance
• Combine poha with curd, peanut chutney, or tempered dals to improve protein and fat content
• Use soaked poha in idli/dosa batter only in small amounts - pair with whole grains or millets to improve nutritional quality