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Why Kanji is considered as natural Probiotic Drink and Why Kanji is better than Kombucha?
Have you ever consumed Kanji? If yes, you might have asked yourself why it’s favored over Kombucha and Why Kanji is considered as natural Probiotic Drink . Kanji’s fermentation process fosters the growth of good bacteria, that’s why it’s considered a natural probiotic drink. This is a traditional Indian beverage made with just a few basic, natural ingredients, i.e., water, mustard seeds, and black carrots. These ingredients are rich in nutrients and antioxidants, which play a major role in Kanji‘s health benefits & that’s the reason why Kanji is better than Kombucha but not only this…
Why Kanji is a Natural Probiotic Drink?
Kanji is a natural probiotic drink because of the good bacteria produced during its fermentation process. This process results in the following health benefits:
- Gut health: The probiotics in kanji help in maintaining a healthy gut. This improves digestion and overall general health.
- Nutrient absorption: The probiotics in kanji can help improve nutrient absorption.
- Digestive issues: The dietary fiber in kanji can help prevent constipation, bloating, gas, heartburn, acidity, acid reflux, and nausea.
- Immune system: Your immune system can be strengthened thanks to the probiotics found in kanji.
- Mental health: An improved gut can lead to better mental health.
Kanji is a traditional Indian fermented drink that’s commonly made with black carrots. It’s also known as Kanjika and is sometimes called an Indian Kombucha. Nowadays, people make different flavors of Kanji which include Watermelon Kanji, Beetroot Kanji, Red Rice Kanji, and Kanji Vada.
Why Kanji is Better than Kombucha?
Kanji and the widely consumed Kombucha both have distinct advantages. However, Kanji is a better option for many people due to several factors. Here is a side-by-side comparison that demonstrates the main variations: Kanji’s fermentation process, which encourages the growth of lactic acid bacteria, gives it value as a natural probiotic. These good bacteria are essential for preserving gut flora, facilitating better digestion, and promoting general health.
| Aspect | Kanji | Kombucha |
|---|---|---|
| Cultural Relevance | Rooted in Indian traditions, often consumed during festivals | Originated in Northeast China, now consumed widely across the globe |
| Ingredients | Black carrots, mustard seeds, and water | Tea, sugar, and SCOBY (symbiotic culture of bacteria and yeast) |
| Flavor | Spicy, tangy, with a unique kick from mustard seeds | Tangy and effervescent, with a variety of flavor options |
| Probiotic Content | High probiotic content due to lactic acid bacteria | Rich in probiotics, but requires SCOBY for fermentation |
| Antioxidant Properties | High in antioxidants from black carrots | Antioxidants come from the tea base |
| Ease of Preparation | Easy to make at home | More complicated; needs a controlled atmosphere and a SCOBY |
Conclusion
Even though Kanji and Kombucha both offer considerable probiotic benefits, Kanji is preferable because of its unique flavor, significant cultural importance, and other health benefits. Kanji is a great natural probiotic option due to its easy preparation and rich elements that improve health, like mustard seeds and black carrots. If you’re searching for a fermented drink that’s easy to make and nutritious, Kanji is an excellent alternative to Kombucha.
