Best Foods to eat in Jaundice (Jaundice Diet Chart)

We will talk about the Best Foods to eat while undergoing Jaundice treatment (along with a Jaundice Diet Chart). Along with giving you a jaundice diet chart that you can follow to create delicious breakfast, lunch, and dinner meals, it is also important to know a few important aspects of jaundice and how the food we consume can aid during jaundice recovery. We will talk about the following:

• What is jaundice?
• What types of food to eat and avoid in jaundice?
• Jaundice Diet Chart (From Sunday to Monday)

What is jaundice?

Jaundice is a condition of the liver. A healthy liver processes a pigment called bilirubin. Bilirubin is a yellow colored pigment that is produced when red blood cells are broken down. A healthy liver is capable of processing bilirubin and later discards it through the body’s digestive system.

If a person has a condition of the liver, the liver is unable to process this yellow colored bilirubin pigment effectively, and it builds up in the body, thereby causing a person’s skin, eyes, nails, and other body parts to turn slightly yellow.

The general causes of jaundice include liver damage caused by alcohol consumption, hepatitis, gallstones, and other liver related diseases.

What types of food to eat and avoid in jaundice?

As jaundice is a condition of the liver, it is imperative that we do not overload the liver by consuming heavy, processed, and unhealthy foods. We need to give the liver time and opportunity to heal itself by nourishing it with liver healthy foods. These are some of the foods that we can eat and avoid in jaundice.

Foods to eat in jaundice

• Water (stay hydrated)
• Fruits and vegetables
• Nuts and legumes
• Lean proteins
• Coffee and tea

Foods to avoid in jaundice

• Deep-fried foods
• Ultra-processed foods
• Alcohol
• Sugar
• Sodium
• Unhealthy fats

Jaundice Diet Chart (Breakfast, Lunch, and Dinner)

Refer to this jaundice diet chat that gives you healthy and scrumptious breakfast, lunch, and dinner ideas for perfect jaundice recovery. Remember, always be sure to consult your doctor before beginning any diet program.

Monday:

• Breakfast: Quinoa porridge cooked with almond milk, topped with sliced fruits (such as apples and pomegranate) and a sprinkle of cinnamon.
• Lunch: Moong dal khichdi (rice and lentil dish) made with brown rice, moong dal, and a variety of vegetables like carrots, peas, and spinach.
• Dinner: Grilled chicken breast marinated in a blend of yogurt, turmeric, and ginger-garlic paste, served with sautéed broccoli and quinoa.

Tuesday:

• Breakfast: Masala omelette made with egg whites, filled with diced bell peppers, onions, and a hint of turmeric and chili powder. Served with whole wheat toast and a side of mixed sprouts salad.
• Lunch: Rajma (kidney bean) curry with brown rice and a side of mixed vegetable salad.
• Dinner: Vegetable curry prepared with a combination of cauliflower, bell peppers, green beans, and tomatoes, served with quinoa pulao and a side of cucumber raita.

Wednesday:

• Breakfast: Buckwheat pancakes topped with fresh berries (such as strawberries and blueberries) and a drizzle of honey, accompanied by a glass of freshly squeezed orange juice.
• Lunch: Lentil soup (dal) made with masoor dal (red lentils) and tempered with cumin seeds, served with a side of steamed asparagus and a small portion of quinoa.
• Dinner: Tandoori tofu skewers marinated in a blend of yogurt, turmeric, cumin, and paprika, accompanied by a side of roasted sweet potatoes and a mixed green salad.

Thursday:

• Breakfast: Ragi (finger millet) porridge cooked with coconut milk and flavored with cardamom and a pinch of jaggery. Served with a handful of mixed nuts.
• Lunch: Spinach (palak) soup made with fresh spinach leaves, seasoned with garlic and black pepper. Served with whole wheat bread and a side of cucumber-carrot salad.
• Dinner: Vegetable biryani (fragrant rice dish with mixed vegetables) with cucumber raita.

Friday:

• Breakfast: Vegetable uttapam (savory pancake) made with a batter of fermented rice and lentils, topped with finely chopped onions, tomatoes, and green chilies. Served with coconut chutney and a side of fresh fruit salad.
• Lunch: Quinoa salad with a mix of colorful vegetables (such as bell peppers, cherry tomatoes, and corn) and a lemon-tahini dressing.
• Dinner: Chicken stir-fry with a medley of vegetables (like broccoli, snow peas, and carrots) in a light soy-ginger sauce, served with cauliflower rice.

Saturday:

• Breakfast: Daliya (cracked wheat) cooked with milk, flavored with cardamom and a pinch of saffron. Topped with sliced almonds and raisins.
• Lunch: Chickpea (chana) curry cooked in a tangy tomato-based sauce, served with whole wheat naan and a side of cucumber raita.
• Dinner: Grilled paneer tikka skewers marinated in a blend of yogurt, turmeric, and garam masala, served with a side of mint-coriander chutney and a quinoa pilaf.

Sunday:

• Breakfast: Aloo (potato) paratha with plain yogurt and a side of mango pickle. Lunch: Punjabi-style kadhi (yogurt-based curry) with steamed rice and a side of mixed vegetable salad. You can also experiment with green parathas made with methi.
• Lunch: Moong dal khichdi made with brown rice, moong dal, and a variety of vegetables like carrots, peas, and spinach.
• Dinner: Palak paneer (spinach and cottage cheese curry) with roti or whole wheat naan and a side of cucumber raita.

Points to remember:

• Always consult your doctor before embarking or beginning a diet.
• Use as less masala and oil as possible.
• Do not consume deep fried foods
• Keep the fats at a minimum.