Foods that can be eaten in Iftar to stay healthy during fasting
In order to keep oneself and one’s family healthy during Iftar, one should keep some food in Iftar which will keep the body cool and will keep the body active by eliminating the fatigue of the whole day. At the same time, it will fill the water shortage for the whole day. That is why healthy fruits should be kept in Iftar. Here are the foods that can be eaten during Iftar to stay healthy during fasting:
Drinks: Water, fruit juice, smoothie, and milk are included in these drinks. Milk and fruit drinks such as banana shakes and mango shakes are naturally good sources of sugar and calories. It is better not to drink extra sugary drinks or artificial fruit juices.
Raw gram: Raw gram has more nutritional value than a cooked gram. Chola contains vitamins, minerals, magnesium, phosphorus, and high protein. There is no substitute for providing energy to the body.
Dates: Dates are a good source of sugars and minerals such as potassium, copper, manganese, and fiber. So two dates can be eaten in Iftar.
Cucumber: Cucumber is available in the market for about twelve months. Cucumber is an important ingredient in Iftar during Ramadan. It contains 95% water, minerals, and vitamins. So playing cucumber cools the body from the inside. In addition, the amount of calories and fiber is very helpful to lose weight.
Watermelon: Watermelon contains 92% water and meets the water requirement of the body. It contains Vitamin A, Vitamin C, Vitamin B6, Anti-oxidants, and amino acids. Iftar especially water-rich fruits like pineapple, melon, orange, malt, and pear eliminate dehydration.
Soup: It is better to keep soup made with vegetables and chicken. At Iftar, we can occasionally have soup instead of gram, onion, and purple.
Yogurt: Yogurt contains protein, calcium, iodine, and vitamin D. It is easy to digest food. Yogurt, Chira-Muri can be eaten in Iftar.
In addition, it is necessary to drink plenty of water to eliminate the lack of water in the body to fast throughout the day.
