ANN/THE NATION – This aquatic plant, abundant in swamps across northern and northeastern Thailand, is prized for its nutritional value and ease of cultivation.
Locals often incorporate it into traditional dishes like Kaeng Om and Kaeng Kua curries, as well as steamed and fried eggs.
Studies reveal that watermeal is a powerhouse of protein, carbohydrates, fats, amino acids, and antioxidants, contributing to enhanced immunity and overall health.
Watermeal is considered an alternative for people who dislike vegetables, as they can be included in savouries and desserts, such as salads, pizza, bread, cookies, ice-cream and smoothies.
This alternative protein resource can also be processed as meatballs, sausages, noodles and instant drinks.
Recently, the Agriculture and Cooperatives Ministry and Federation of Thai Industries included watermeal among superfoods in a bid to boost farmers’ income and the country’s competitiveness.
Watermeal cultivation consumes less resources than soybean, and also reduces greenhouse gas emissions. Moreover, watermeal contains amino acids similar to chicken eggs, while its antioxidants can relieve constipation and anaemia.
