Category: Nigerian food

It is a common misconception that beans are solely a protein source, but in fact, Nigerian beans are a dual-nutrient food, offering a powerful combination of complex carbohydrates, protein, and essential fiber. This versatile legume provides both sustained energy and vital muscle-building blocks.

Despite common assumptions, boiled and properly prepared ponmo contains a very low amount of fat, with some analyses showing as little as 1.09g of fat per 100g serving. For years, there has been a debate regarding the nutritional value of this popular cowhide delicacy, particularly concerning its fat and protein content.

According to nutritionists, the process and ingredients used to prepare a Nigerian swallow are more important than the swallow itself for determining its healthiness. Choosing the right ingredients and practicing portion control are crucial to enjoying these staples, which raises the question: which Nigerian swallow is the healthiest?

According to nutritional data, raw Nigerian brown beans contain approximately 56.57g of carbohydrates per 100g, confirming that Nigerian beans have carbs. These versatile and delicious legumes are a staple in the Nigerian diet, but their high carbohydrate content is often a topic of discussion for those monitoring their intake, especially with conditions like diabetes.

According to the 2017 Nigerian food composition table, 100g of dry, roasted white garri contains approximately 363.19 kcal, primarily from carbohydrates. This versatile and affordable Nigerian staple raises questions for many about its calorie count and nutritional impact, especially when prepared differently.

According to Nigerian food vendors, Ijebu garri is left to ferment for a longer period compared to other types, giving it a distinctive sour taste and making it a top choice for drinking. But beyond personal preference, is Ijebu garri good for drinking from a nutritional and preparation standpoint? This guide explores everything you need to know about preparing and enjoying this staple Nigerian food.

According to nutritional experts, traditional Eba, made from fermented and processed cassava (garri), is often cited as a healthier alternative to Semo (Semovita), which is derived from highly refined wheat flour. This preference stems from Eba's lower processing, higher fiber content, and potentially lower glycemic impact compared to Semo.

According to nutritionists, the rising consumption of fast foods like shawarma is contributing to health issues like hypertension and fatty liver disease in Nigeria. This makes the question, 'Is shawarma healthy in Nigeria?', highly relevant, with the answer depending heavily on preparation and ingredients.

Reports indicate that the glycemic index (GI) of Nigerian swallow meals, like eba and pounded yam, can vary significantly depending on their type and preparation method. The question of whether Nigerian swallow is healthy is nuanced and requires understanding the ingredients, portion sizes, and accompanying soups.

Depending on the recipe and serving size, the carbohydrate content of puff puff can vary dramatically, from approximately 34g to over 75g per serving. This is because the classic Nigerian snack, which is a deep-fried dough, primarily consists of high-carb ingredients like flour and sugar.