We tend to ignore the green tops of radishes, thinking of them as just waste, but radish leaves, or mooli ke patte, are packed with nutrients that can greatly benefit your health. Renowned Indian food writer, chef, and cookbook author Tarla Dalalpoints out, "Radish leaves are often overlooked, but they're a nutritional goldmine. Their versatility in cooking makes them an excellent addition to a balanced diet."
Radish leaves have higher levels of vitamins A and C than the roots, making them excellent immune boosters. According to esteemed Indian food expert Tarla Dalal, these nutrients help produce white blood cells, strengthening the body's defence against common illnesses and chronic diseases.
These low-calorie greens provide a distinct, earthy flavour that can diversify weight-loss meal plans. Tarla Dalal recommends trying "Radish Moong Dal Chilas" as a creative way to include these metabolism-friendly leaves in your diet.
The antioxidant anthocyanins in radish leaves are essential for maintaining heart health. These compounds, along with vitamin C, fight harmful free radicals that may contribute to heart issues and stroke.
Radish leaves are a great source of vitamin C, vital for collagen production. This nutrient helps keep skin elastic, promoting a radiant and healthy complexion. Regular consumption of radish leaves may help prevent wrinkles and improve overall skin health.
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The high vitamin C content in radish leaves supports blood vessel health by increasing their elasticity. This can lower the risk of atherosclerosis and other cardiovascular problems.
With just 1.2 grams of carbohydrates and 0.5 grams of fibre per cup of chopped radish leaves, these greens are ideal for diabetic meals. Adding them to your diet, such as in Mooli ki Subzi, can help prevent blood sugar spikes and support effective diabetes management.
Vitamin A is crucial for good vision, and a single cup of chopped radish leaves provides nearly 52% of your daily vitamin A needs.
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