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Shakshuka is a popular Middle Eastern and North African dish that consists of poached eggs in a sauce of tomatoes, peppers, onions, and various spices. It's not only delicious but also packed with ingredients that offer numerous medicinal benefits. Here's a breakdown of some key ingredients typically used in shakshuka and their health benefits: 1. Tomatoes: The base of shakshuka sauce is rich in tomatoes, which are high in vitamin C, potassium, folate, and vitamin K. They are also a great source of antioxidants, including lycopene, which has been linked to reduced risk of heart disease and cancer. Lycopene is more bioavailable when tomatoes are cooked, making shakshuka an excellent way to consume it. 2. Eggs: Eggs are a cornerstone of shakshuka, providing high-quality protein and a wide range of essential nutrients, including B vitamins, choline, selenium, and vitamin D. The yolks are particularly nutrient-dense, containing antioxidants like lutein and zeaxanthin, which are important for eye health. 3. Onions: Onions add flavour and are also highly nutritious. They are a good source of vitamins C and B6, iron, folate, and potassium. Onions contain antioxidants and compounds that have anti-inflammatory, anti-cholesterol, antiviral, and anticancer properties. 4. Garlic: Often used in the sauce, garlic has been recognised for its medicinal properties, which include boosting the immune system, reducing blood pressure, improving cholesterol levels, and possessing antibacterial and antiviral effects. 5. Bell Peppers: Frequently found in shakshuka, bell peppers are high in vitamins A, C, and K, and also contain fibre, folate, and antioxidants. Vitamin C, for example, is vital for the health of skin and connective tissues, as well as immune function. 6. Chilli Peppers: Used to add heat, peppers contain capsaicin, which is known for its pain-relieving properties, ability to reduce inflammation, and potential to boost metabolism. 7. Cumin: A spice often used in shakshuka, cumin is known for its digestive benefits. It may stimulate the production of pancreatic enzymes, aiding in digestion and nutrient absorption. Cumin also has anti-inflammatory and antioxidant properties. 8. Paprika: Another spice commonly used, paprika is rich in antioxidants, including vitamin A, capsaicin, and carotenoids, which can help reduce inflammation and improve cholesterol levels. 9. Olive Oil: Often used for cooking the vegetables, olive oil is high in monounsaturated fats and antioxidants, particularly oleocanthal, which has anti-inflammatory properties, and oleuropein, which supports heart health. #mediterraneanfood #guthealth #eggs #fibre #breakfastideas
Duration: 74 sPosted : Thu, 21 Mar 2024 08:56:44Views
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