India is blessed with a diverse range of green leaves that offer various health benefits. Here are 10 healthy green leaves commonly found in India that you should consider adding to your diet:...CONTINUE READING THE FULL ARTICLE>>>
Methi or fenugreek leaves
Rich in iron, vitamins A and C, fenugreek leaves are commonly used in Indian cuisine. They can be added to curries, dals, or used as a base for parathas.
Dhania or coriander leaves
Coriander leaves are abundant in vitamins A, C, and K. They add freshness to various Indian dishes, including chutneys, salads, and curries.
Moringa or sehjan leaves
A nutritional powerhouse, moringa leaves are rich in vitamins, minerals, and antioxidants. They are used in traditional recipes such as sambar and drumstick leaf curry.
Bathua leaves
Commonly consumed during winter, bathua leaves are rich in iron, calcium, and fiber. They are used in Indian recipes like bathua raita and paratha.
Amaranth or chaulai leaves
Amaranth leaves are a good source of protein, vitamins, and minerals. They are often used in Indian preparations like tambdi bhaji and lentil-based curries.
Pumpkin leaves
Pumpkin leaves are nutritious and can be used in making sabzi or added to dal preparations. They are rich in vitamins and provide a unique flavor to dishes.
Tulsi leaves
Apart from its religious significance, tulsi leaves are known for their medicinal properties. They can be added to teas, salads, or consumed raw for their health benefits.
Gongura leaves
Popular in South Indian cuisine, gongura leaves have a tangy taste and are rich in iron and vitamins. They are commonly used to make gongura pachadi and curries.
Spinach or palak leaves
Spinach is a versatile leafy green loaded with iron, calcium, and vitamins A and K. It’s widely used in Indian cooking, from saag to palak paneer.
Curry leaves
Packed with antioxidants, curry leaves are known for their aromatic flavor. They are often used in South Indian cooking, imparting a distinctive taste to dishes like curry and chutney
