Nieng has a sweet, refreshing taste, is non-toxic, and has the effects of thermogenic, diuretic, and relieve thirst. These properties help the body reduce heat, increase urine excretion, thereby supporting the liver in the process of eliminating toxins from the body.
When the liver is overloaded by absorbing many toxic substances from food, alcohol or medication, supplementing cooling foods such as niang roots helps soothe the liver, reduce damage and enhance the recovery process of liver cells.
Niang fruit is low in calories due to its main content of water and resistant starch. Compared to other tubers such as sweet potatoes or potatoes, niang fruit provides less energy per serving, helping to reduce total calorie intake while still creating a feeling of fullness. The amount of soluble fiber in niang fruit also contributes to slowing down digestion, prolonging the feeling of fullness and limiting snacking or overeating. This is an important factor in weight control.
Resistant starch in niang root is fermented in the large intestine, creating short-chain fatty acids that are beneficial for the intestinal microbiome. Many studies have shown that a healthy microbiome can improve metabolism, help stabilize blood sugar and reduce excess fat storage. Although this effect is not so strong as to directly "burn fat", it contributes to creating a favorable physiological environment for the weight loss process.
Another factor is that niang fruit contains B vitamins and mild minerals that help maintain energy in a reduced-calorie diet. Using niang fruit in boiled, steamed or soup also helps limit fat - a source of calories that easily leads to weight gain.
However, the weight loss effect of niang is only supportive. It cannot replace a scientific diet and physical activity. Abusing or eating too much starch from any root, including the niang, can be counterproductive.
