Healthiest Indian Leafy Vegetables

13 Aug,2024 Credit: Pixabay

Moringa Leaves (Drumstick Leaves)

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Malabar Spinach

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Amaranth Leaves

[{"selector":"#anim-9e4e0041-44c4-466d-be6b-f1dc68119268","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2dd46b61-b5ba-4bb9-9631-63a0c125e594","keyframes":{"transform":["translate3d(0px, 184.01709%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1030f28c-2cdd-4987-a6c3-f1c337a8d299","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ea3c75da-fb39-443a-b1f1-b3e7355b47fb","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b494d3ae-7189-47e4-b200-0facf2f2c95e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e84fc01-093f-46a5-b45c-8adce4805be2","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Chaulai (Hindi), Thotakura (Telugu), Cheera (Malayalam) Description: Comes in various colors like red, green, and purple. Used in stir-fries, dals, and curries. Credit: Google

Chakramarda (Cassia Tora) Leaves

[{"selector":"#anim-2b04cc87-e33e-438d-a147-fa29a08e66c4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c17f130f-8ed0-4ada-bc6f-4aff5b23cf74","keyframes":{"transform":["translate3d(0px, 184.01709%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6b925df3-8edd-472f-8f8a-f8e87c47916d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41dd5f86-88f3-4ed8-a189-fc1469eda009","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4019f009-79a0-4923-8d84-e32fd6ed0470","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6a051c87-9680-4fee-a60f-32ca4fb30951","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Chakod (Hindi), Chakramuni (Kannada) Description: Slightly bitter leaves used in curries and chutneys, believed to have medicinal properties. Credit: Google

Colocasia Leaves

[{"selector":"#anim-f37cdd5d-0aa0-431c-abc3-d28cb9d5110d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4e5d6693-1cb2-4fc7-b7c2-2759c78dbfd2","keyframes":{"transform":["translate3d(0px, 221.50205%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cfba4861-670e-404c-8c7f-ae29955823ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aabbe0b2-93cb-4e0e-a117-77f379e88cec","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7f12e297-8279-483c-9f8a-276355a095f5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a7d2ab9d-50c3-4d0c-8baa-0e5bb1113d2e","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Arbi Ke Patte (Hindi), Cheppankilangu Ilai (Tamil), Alu (Marathi) Description: Large leaves used to make dishes like Patra and Alu Vadi. Credit: Google

Sorrel Leaves

[{"selector":"#anim-0d1db84c-5ce3-4d8b-9f0e-1780e9a61f22","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d0c9cae7-f7bd-4253-8da8-605f450848c3","keyframes":{"transform":["translate3d(0px, 221.50205%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-132ff4d6-ee62-4409-9158-a23ef20ca5ac","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dec48d55-ad75-47c9-9f22-ae4a6ffb2b7d","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c9c31496-5b26-4668-b43c-abc6aed9b294","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5119c19-e068-4456-8306-64c6505d5497","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Chukka Koora (Telugu), Pulichakeerai (Tamil) Description: Tangy leaves used in soups, chutneys, and curries, popular in South Indian cuisines. Credit: Google

Fenugreek Leaves

[{"selector":"#anim-093a4928-3355-4886-8b47-960eb101bff5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-870f865b-a5f5-47b4-930e-c3fc9dbf59b5","keyframes":{"transform":["translate3d(0px, 227.38792%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-23af429d-eae5-41f9-8188-e0f932e98431","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b74bd7e2-0a6f-4b40-a7ac-a5c9f2675178","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-40fde49b-68eb-4a25-acce-70d565651637","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d23224e3-3868-4475-9227-0fa7a14ad5de","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Methi (Hindi), Vendhaya Keerai (Tamil) Description: Slightly bitter leaves commonly used in parathas, curries, and stir-fries. Credit: Google

Purslane

[{"selector":"#anim-8d91e7dd-3c62-4104-a833-8098189f5b69","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cb1c6377-f5b9-4123-92ba-62d7346fd876","keyframes":{"transform":["translate3d(0px, 213.35287%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4a9a9cce-dd93-46dd-8891-51ab60ed7c34","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b3f8e54-6b75-4e6d-85e0-eae433956fa8","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0056ba1e-fd66-43ac-9200-763d006f1419","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-80b10773-4cf9-4576-9540-c2d47456f505","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Kulfa (Hindi), Gangavalli (Telugu) Description: Succulent leaves with a slightly sour taste, used in salads and stir-fries. Credit: Google

Mustard Greens

[{"selector":"#anim-553ef088-4382-47a9-8d3f-67d625488026","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2523e034-b18d-4187-8f43-0e2f31bfe546","keyframes":{"transform":["translate3d(0px, 213.35287%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2ec1a665-9d98-42d3-93d5-4469e799a2f5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c74bf37e-c07f-414a-a25f-18b6889b88fa","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9aac632c-7d84-494d-bf28-e0f2dd2d61c5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b91c2b2-a9ee-4fbd-b206-ccc7123fdab5","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Sarson (Hindi), Kadugu Keerai (Tamil) Description: Pungent leaves used in the famous dish Sarson Ka Saag, and also in stir-fries and pickles. Credit: Google

Radish Leaves

[{"selector":"#anim-39edc2fe-93c8-47da-b2a7-41a27e46788b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8bd36bf6-ca4c-4ad7-a8ed-341326463787","keyframes":{"transform":["translate3d(0px, 213.35287%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7d84145a-4655-4b54-be84-280c3b526911","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d9b07e45-4d96-4afa-9572-af693fa25b1f","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9491a17a-9201-480d-ad6d-21fe6f7f118f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b559014-ec8b-46d8-baeb-95717d4f5dfd","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Regional Names: Mooli Ke Patte (Hindi) Description: Slightly bitter, these leaves are used in parathas, curries, and as a green in soups. Credit: Google

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