5 Wonderful Health Benefits of Banga Soup
Banga soup, also known as palm nut soup, is made from palm fruit (Elaeis guineensis) and is popular among Africans. It is originally from the Urhobo tribe of Delta State, Nigeria. Banga soup has become a popular soup throughout the landmass, and it has different names and methods of preparing it.

To prepare banga soup, palm nut is extracted from palm oil, which is the main ingredient. Leafy vegetables and animal proteins such as meat, fish, chicken are also used to prepare this delicious meal to make it proteinous.

Since the major ingredient used in preparing banga soup is palm nut, the health benefits of banga soup are based on the nutritional profile of palm nut fruit and palm oil.

Palm oil is high in fat; the breakdown is 50% saturated fatty acids, 40% monounsaturated fatty acids, and 10% polyunsaturated fatty acids. It is rich in vitamin E (tocopherols and tocotrienols). It also contains high amounts of palmitic and oleic acid.

Furthermore, palm oil contains phenolic acids and flavonoids. It has antioxidants known as carotenoids, including beta-carotene, that your body can convert into vitamin A. The carotenoids are responsible for palm oil’s reddish-orange pigment.

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