Medicinal Value of our key Vegetables

Cucumber


Help lower blood sugar levels. Anti-inflammatory. Help to rehydrate and soothe skin.

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Dill


Calms digestive disorders such as cramping, bloating and colic. When chewed can alleviate bad breathe.

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Horseradish


Used to soothe aching joints and muscles when made into a balm. Also stimulates the digestive system and lessens the severity of colds and coughs by clearing the nasal passages.

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Wheatgrass


This is used to treat diseases of the colon.

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Purslane


This leafy vegetable grown in many parts of India is also used to treat gastric and liver ailments as well as arthritis.

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Watercress


This leafy vegetable contains cancer-fighting properties called PEITCs and sulphurophanes which encourage cancerous cells to self-destruct, and builds natural defence against carcinogens. It is also used to treat arthritis, and can be made into a tonic for the skin and eyes.

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Got Kola


Traditional medicine practises use it for the treatment of varicose veins, chronic venous insufficiency, psoriasis and minor wounds. Ayurveda classifies it in "Carakashimta" and it is attributed with rejuvenating properties.

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Carrot


High in antioxidants, carrots can help reduce the risks of cancer and cardiovascular disease.

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Spinach


High in vitamin C, vitamin A, iron, calcium, soluble fibre and antioxidants, these are nutrient dense and low in calories. Lutein in spinach is linked to improved eye health and spinach contains high amounts of nitrates, which promotes heart health.

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Moringa Leaves


These leaves are a rich source of minerals, vitamins, and phytochemicals that are attributed with powerful antioxidant, anti-cancer, anti-inflammatory, anti-diabetic and anti-microbial properties.

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Bichhu Booti


Also known as stinging nettle, these leaves are loaded with carotenoids, Vitamin A and fibre and help decrease inflammation in the body.

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Colocasia Leaves


Rich in Vitamin A and C, it is also a good source of iron, and folate, and is a great source of fibre. These leaves are rich in Vitamin C which acts as an antioxidant. This helps prevent many diseases and fight against free radicals that cause cancer

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Garlic


This natural antimicrobial can help prevent colds and flus.It is also good for the heart.

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Bharangi


This is an important plant for the traditional medicine practitioners across the world. The leaves are rich in flavonoids and phenolic acids. They are used in Ayurveda to help increase appetite.

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Okra


Consuming even small amounts of fruits or vegetables rich in vitamin C, like okra (21 milligrams per cup), can alleviate asthma symptoms. Moreover, it helps lower cholesterol levels and prevents kidney disease.

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Onion


Raw onions may make our breath stink, but they can actually improve our oral health. Simply chewing a raw onion can strengthen teeth and eliminate bacteria that can lead to tooth decay. Two to three minutes of chewing on an onion can kill most germs in the mouth.

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Mustard Greens


These leafy greens are brimming with antioxidants that may help protect you from heart disease, diabetes and even cancer.

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Dhekia Xak


Also known as Fiddleheads, this vegetable is a rich source of iron, Omega-3 and Omega -6 PUFA, they are low in sodium and a good source of potassium. They also provide fibre in our diet. Fiddleheads have a very high content of potassium and a low content of sodium. If one is anaemic, then fiddleheads are the way to go.

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Chilli


Used as an antiseptic, analgesic, stimulant and tonic. Reduces muscular aches and pains and prevents gastrointestinal infection.

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