Daily use of lauki can assist to reduce stress, boost the heart, aiding weight reduction, treat sleeping difficulties, preventing premature hair greying, and enhancing digestion.
Broccoli is a little green vegetable with a tree-like appearance. It is a member of the Brassica oleracea plant family. It's related to cabbage, Brussels sprouts, kale, and cauliflower, which are all edible plants known as cruciferous vegetables.
Lycopene, found in red carrots, helps to avoid heart disease. They help to strengthen your immune system. Carrots include vitamin C, which aids in the formation of antibodies that protect your immune system. Vitamin C also aids in the absorption and utilisation of iron, as well as the prevention of infections.
In Indian cuisine, cauliflower has become a mainstay. Many cuisines, such as Gobi Masala, use it as the main ingredient, and mixed vegetarian dishes, such as Alu Gobi, use it as a staple ingredient.
Taro, sometimes known as Arvi, is a well-known palatable root vegetable, meaning it is grown underground and is high in starch. Colocasia is the botanical name for this plant, which may be grown in both wet and dry environments.
Bhindi is a widely consumed vegetable in Indian households, however many of us are unaware of its numerous health advantages. In 100 grammes of bhindi, there are 7.03 grammes of carbohydrates, 2 grammes of protein, 0.1 grammes of fat, and 9% fibre. It's high in folate, niacin, Vitamin C, Vitamin E, and Vitamin K, among other nutrients.
Amla berries are small, spherical, and have a light-green skin. The Amla's skin is practically translucent, with 6 to 8 faint yellow striations that give it a segmented appearance. The skin is tough but thin, and the meat is crisp and juicy, with a sour and bitter taste. The flesh of an Amla is astringent as well.
