A person with a gluten intolerance should try this light, low-calorie, gluten-free flour called singhara powder or singhara flour.
“Yes, we are talking about the water Chestnut (singhara), also called Trapa natans or Trapa bispinosa Roxb. A very well-known aquatic plant.
It contains many natural constituents such as fiber, potassium, zinc, vitamin B6, vitamin C, carbohydrate, protein, magnesium, copper and more.
Pharmacological activities are:
Antioxidants (anticancer), refrigerant, hypotensive, hypoglycemic, antibacterial, antiviral, aphrodisiac, antitussive, astringent, appetizer, diuretic, anti-inflammatory, blood purifier etc.
Benefits:
Singhara flour is good for people with celiac disease because it is gluten-free, low-fat and high in fiber.
- Singhara prevents constipation and bloating like symptoms because it contains those types of constituents which support healthy gut flora.
- A well-known newspaper published an article in September 2025 on the dietary effects of singhara flour.
According to this, singhara flour has a refrigerant effect, so it’s used is good in the summer season. The presence of complex carbohydrates acts as an energy booster, and its alkaline nature helps to reduce acidity.
Conclusion:
Eating singhara in any form is safe and beneficial. However, overeating may cause gas, bloating, nausea and vomiting.
Hypotensive and hypoglycemic persons should avoid it.
Some studies show that it may be safe during pregnancy (for fetal growth) and for lactating mothers (to enhance milk production). It is also sometimes given after miscarriage to help control excessive bleeding. However, further research is needed.
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