Mankai, a tiny plant that floats on pond water, is gaining buzz as a “vegetarian meatball.” The word comes from its protein content—about 45 % of its dry weight, comparable to eggs—and from its many other nutrients.
A brain‑boosting superfood
Research shows that foods rich in polyphenols, the natural antioxidants in mankai, can slow cognitive decline. A 2022 study found that people who ate less red meat and more polyphenol‑dense foods—like green tea and mankai—had lower rates of memory loss. Polyphenols help the brain by reducing inflammation, improving memory, and keeping neurons healthy.
Protein that feeds the planet
Mankai supplies all nine essential amino acids, making it a complete plant protein. It also contains vitamin B12, a nutrient that vegans often miss. The B12 in mankai is highly absorbable, so it can help swing levels up in people on plant‑based diets. In addition, studies in rats show that mankai can reverse anemia by boosting iron stores.
Weight control and metabolic health
When paired with regular exercise, a high‑protein plant diet that includes mankai may assist weight loss and help control type 2 diabetes. A 2021 paper suggests that the protein and low‑carb profile of mankai work well for these goals.
Heart‑friendly fats and eye health
Beyond protein, mankai contains omega‑3 fatty acids that support heart health. It also supplies vitamin A, which strengthens vision and boosts immunity. Including mankai in a “green” Mediterranean diet—low in carbs, rich in healthy fats, vegetables, walnuts, and green tea—can amplify these benefits.
Sustainable and fast‑growing
Mankai grows in standing water and can double its mass in just a few days. It needs less water and land than many conventional crops, making it a sustainable food option for the future.
Take care of the source
Because mankai is harvested from freshwater, it can pick up trace metals or contaminants depending on where it grows. Choosing products from reputable suppliers can help keep those risks low.
Mankai’s combination of high protein, brain‑boosting polyphenols, essential vitamins, and low environmental impact is turning it into a hot topic for health‑savvy consumers and the food‑sustainability community alike.
Source: New York Post
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