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South West Dish Ekwang, more than just a Meal


Many savour Ekwang based on its wonderful taste, but little consider its nutritional values. Probably one of the reasons out ancestors and grand and great grand parents lived longer with ever kicking healths. Here are some  5 qualities gotten from Ekwang.


1. Reduces cholesterol

Since the soup is made of cocoyam, it increases HDL (good) cholesterol, unlike other types of fiber. It improves HDL function in the body by increasing its transport rate to tissues, where it is then used by cells for energy production and carried back into the bloodstream again after use. It also reduces LDL-cholesterol levels by improving cell membrane fluidity.

2. Helps control blood sugar levels

Cocoyam has a moderate glycemic index, which means it won’t cause a rapid rise in blood sugar or insulin levels. And because it’s made up of carbohydrates that are slowly digested and absorbed, your body gets steady energy. The glycemic index of boiled cocoyam is 81, which means it should be combined with low glycaemic index food for it to be suitable for diabetic subjects.

3. Improves heart health

Cocoyam has a moderate glycemic index and it’s high in potassium, a mineral that helps keep blood pressure stable. That’s why people with hypertension or heart disease can benefit from this vegetable. It is equally loaded with vitamin B6, which makes it good for controlling high blood pressure and protects the heart.

4. Reduces inflammation

Cocoyam is very nutritious, so it’s good for those suffering from arthritis and rheumatism. Its manganese content is an antioxidant and prevents oxidative damage that can lead to inflammation of joints and muscles.


5. Great source of carbohydrate 

Ekwang is a good source of carbohydrate, which is essential to the body. Carbohydrates are the body’s major source of energy. They serve as fuel your brain, intestines, kidneys, heart, muscles, and brain. The soup is rich in fiber, and fiber is a carbohydrate that aids in digestion, helps you feel full, and regulates blood cholesterol levels.



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