Ultimate magazine theme for WordPress.

The Benefits Of Shito To The Human Body

Did you know shito has a lot of nutrients?

Shito is a famous Ghanaian sauce made with pepper, fish, garlic, ginger, onions, oil, spices and others. It’s a source of Omega-3 fatty acids, vitamin B-6, vitamin C and iron.

The Omega -3 fatty acid is found in fish, soybean, corn and sunflower oil. These fatty acid in the shito helps to lower the risk of depression, heart diseases, dementia and arthritis. These also help to get rid of excess cholesterol from your body.

The vitamin B6 which is important to protein, fat and carbohydrate metabolism is found in the shito. It is a water-soluble vitamin that triggers the growth of your body by turning food into energy.

It is also significant in the creation of red blood cells and neurotransmitters. Just like Omega-3 fatty acids, your body do not produce them.

The vitamin C helps in the prevention of cancer, common cold and diseases related to the eye.

It helps in the formation of blood vessels, cartilage, muscle and collagen in bones. Lack of vitamin C may lead to scurvy, which causes anaemia, bleeding gums, bruising and poor wound healing.
Iron is another nutrient found in shito.

It is essential in the production of blood in your body. It is vital in the proper functioning of haemoglobin, a protein needed to transport oxygen in the blood.

The body does not produce these nutrients, so you have to take supplements or obtain them from food, which is why you need to eat shito.

Shito is popular among students in the country because it is readily made and easy to come by. It can be served as a side meal and also it goes well with either meat or fish. It can be used for marinating, dipping, spreading and topping.

It is traditionally eaten with kenkey, waakye, banku and many other Ghanaian dishes. However if spread on bread, in a stir-fry or salad, stirred into pasta, fish or vegetables, it tastes amazingly.

This Ghanaian sauce is rich and aromatic, with intense flavour so a little of it goes a long way to enhance food.

By Eugenia Obeng

Leave A Reply

Your email address will not be published.