Caigua has the ability to lessen the cholesterol absorbed by the body. Thanks to higher concentrations of sitosterol-3-beta-D-glucoside, which your body mistakes for cholesterol, the amounts of cholesterol from the blood decrease the more you eat caigua. This benefits the cardiovascular process and decreases heart health conditions.More nutrients i

I've used 2 tablespoons oil for tempering, since it makes upma tasty and likewise the Unwanted fat helps prevent upma from becoming sticky.But upma is usually designed more healthy with addition of vegetables and nuts. And use of total wheat bulgur, in place of rava or aspect substitution with grated cauliflower, as we do while in the recipe listed