Jaipur, December 04, 2024.
Jaggery is more than just a medicinal thing or a sweet. This is the essence of the Indian food system that has been prevalent for centuries. American chemist Albert C. Barnes writes in his book ‘Agriculture of the Sugarcane’ that sugarcane came to the Indian subcontinent from the Malay Peninsula and Burma around 600 BC. Jaggery is being produced here almost since then. At present, 70% of the world’s jaggery is produced in India.
Eating jaggery increases energy level. Along with many essential vitamins, it also contains important minerals like iron, magnesium and calcium. It prevents the risk of anemia and is extremely beneficial for joint pain.
It contains sugar in the form of sucrose and fructose. Therefore, its taste is sweet and eating it gives instant energy. Jaggery contains vitamins A, C and E essential for the body. It also contains many essential minerals including iron.
Eating a piece of jaggery after a meal has been a tradition in the Indian diet. Now it has become so ingrained among us that even those who do not eat sweets do not refuse to eat jaggery.
This helps in digestion of food. It also helps in detoxifying the liver and blood. Its special thing is that it protects from lung and bronchial infections. Therefore, if you are eating jaggery daily then the risk of respiratory diseases is reduced.
