Phool Makhana, also known as fox nuts or lotus seeds, is an edible seed harvested from the water lily plant Euryale ferox, predominantly grown in the ponds of Bihar, India. Renowned as 'Mithila Makhana' and protected by a GI tag, this nutrient-rich super-snack is naturally gluten-free and low in calories. Each 100-gram portion of raw Phool Makhana is packed with 7–11 grams of protein, 11–25 grams of dietary fiber, and vital minerals such as calcium, magnesium, potassium, phosphorus, and iron, promoting heart health, digestion, bone strength, and skin wellness. Its light, crunchy texture emerges from a special popping roasting process akin to popcorn, making it an ideal wholesome alternative to processed snacks. Suitable for clean eating, fasting, and various traditional and modern recipes, Phool Makhana is versatile for use as a dry or pan-roasted snack, a topping for soups and curries, a base for sweet dishes like kheer, and even as gluten-free flour for baked goods and ladoos. This product provides significant health benefits while supporting the livelihoods of producers in Bihar, making it a relevant and profitable choice for the global health food market.
Key Features
| Features | Description |
|---|---|
| Botanical Origin | Edible seeds from water lily plant Euryale ferox |
| Geographical Origin | Mainly produced in Bihar, India; GI-tagged as Mithila Makhana |
| Calories (per 100g raw) | Approximately 350 kcal |
| Protein Content | 7–11 grams per 100 grams raw |
| Dietary Fiber | 11–25 grams of soluble and insoluble fiber |
| Key Minerals | Calcium (up to 70 mg), Magnesium (68–90 mg), Potassium (438–500 mg), Phosphorus, Iron |
| Gluten-Free | Naturally gluten-free, suitable for clean eating and gluten-intolerant consumers |
| Culinary Uses | Roasted snack, added to salads, curries, sweet dishes, and gluten-free flour |
| Health Benefits | Supports weight management, heart, bone, digestive, and skin health |
| Processing | Popped and roasted like mini popcorn for a crunchy texture |
| Attributes | Description |
|---|---|
| Product Type | Raw Edible Seeds (Phool Makhana) |
| Packaging Options | Bulk and consumer-ready packs available |
| Shelf Life | 6 to 12 months under proper storage conditions |
| Storage Recommendations | Keep in a cool, dry place, away from moisture |
| Origin Certification | GI tag certified (Mithila Makhana) |
| Processing Method | Hand-popped or machine-roasted in traditional or industrial settings |
| Protein Concentration | Approx. 3 grams per cup |
| Nutrition Certification | Typically meets food safety standards for exports |
| Product Form | Raw seeds or roasted snack format |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Phool Makhana from Bihar, particularly the Mithila region, is renowned for its superior quality and is GI-tagged, signifying its unique geographical identity. The traditional harvesting and processing methods preserve the nutritional integrity and texture, making it preferred in global health markets.
Yes, Phool Makhana can be ground into gluten-free flour and used to prepare baked goods and traditional ladoos, providing a nutritious and allergen-friendly option for baking industries and health-conscious consumers.
The popping or roasting process enhances texture and taste but does not significantly reduce the core nutrients such as protein, fiber, and minerals, thereby maintaining its superfood status while making it more palatable.
To maintain freshness and prevent moisture absorption, Phool Makhana should be stored in airtight containers in cool, dry places. Proper storage extends shelf life up to 12 months.
Yes, Phool Makhana is rich in fiber, antioxidants, and essential minerals, making it an excellent ingredient for heart-healthy products and functional food lines targeting cardiovascular wellness.
Brand: kishaan
Country Of Origin: India
🌾 What is Makhana?
Botanical origin: Edible seeds from the water lily plant Euryale ferox, mainly grown in ponds across Asia; popped roasted like mini popcorn
Primary producer: Bihar, India—accounts for ~90% of global production; also labeled as “Mithila Makhana” and now GI‑tagged
Nutritional Profile (per 100 g raw)
Calories: ~350 kcal
Protein: 7–11 g (≈3 g per cup)
Fiber: 11–25 g; rich in both soluble and insoluble fibre
Minerals: Calcium (up to 70 mg), magnesium (~68–90 mg), potassium (~438–500 mg), phosphorus, and iron
Summary
Makhana is a lightweight, nutrient-packed, low‑calorie super-snack that supports weight management, heart, bone, digestive, and skin health. Its antioxidant-rich, gluten-free profile makes it ideal for clean eating, fasting, and healthy snacking. When consumed in moderation (around 30–50 g/day), makhana offers a wholesome alternative to processed snacks—while respecting traditional roots and benefiting global producers. Just mind digestive tolerance and seasoning levels.
Usage & Culinary Versatility
Roasted snack: Dry-roasted or pan-roasted in ghee/oil with spices (salt, turmeric, chili, black pepper)
Salads & curries: Crushed atop soups, curries, chutneys for crunch.
Sweet dishes: Makhana kheer or figs layered with nuts/dates
Gluten-free flour: Ground into flour for ladoos or baked goods
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Nalanda , India
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