Nutritional powerhouse root vegetables 2020

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 root vegetables

Due to changing lifestyles, our eating habits have changed significantly. So women no longer bother to cook vegetables grown in the form of roots underground.

But if you know the benefits of these, you should not overlook the tasty root vegetables.

Most women find these vegetables cheap and ignore them. However, modern research has shown that vegetables grown in the form of roots are in fact rich in antioxidants and minerals.

History has shown that sugar cane was an important component of traditional medicine 5,000 years ago. You may be surprised to learn that potatoes provide 31% of our daily vitamin needs.

 root vegetables

According to British researchers, carrots not only protect us from heart disease and cancer but also keep us young.

Purpose Root vegetables are the powerhouse of nutrition. Underground vegetables have a fair amount of color but they give us energy and if we pay attention to their cooking they can guarantee a healthy life.

Historian Tusani Samat writes in his book, History of Food, that ten thousand years ago, hungry gypsies dug up the earth in search of food and quenched their hunger with the wild roots found in it. This was the first step towards agriculture and the cultivation of underground vegetables began and the stock of root vegetables gradually increased.
They found it easier to grow these squirrels than to hunt animals and search for wild fruits, and they devoted themselves wholeheartedly to their agriculture and development. Today, the world is taking advantage of their efforts.

Potatoes, ginger, garlic, turnips, cucumbers, beets, carrots, are, radishes, sugar, ground sugar, and onions are part of our daily lives today.

Surprisingly, they have been avoided in some parts and sections of India since ancient times, even though most of the vegetables they contain are available year-round.

But they are more productive in winter and spring. We should choose our vegetables according to the season. The earth gives us vegetables according to the season

They do not spoil very quickly so they are kept in the kitchen and used when needed. We can’t imagine our food without some of these vegetables like onion, ginger, garlic, etc.

Are Go does not look as good as carrots but its use reduces weight, eliminates fatigue, and relieves obesity. Nature has healing potential in it.

Turnips, a winter gift, are full of unlimited medical benefits. It contains calcium and potassium and in winter, a special dish of Delhi in the northern Indian region, Shab Deg, is made with great enthusiasm. Similarly, turnip cream soup, stuffed with light spices, pasta cooked with chicken is a favorite food of children.

They taste better in winter. In some cities, roadside radish carrot and yam lures entice customers. Killing fried yams on you and licking spices on it changes the taste in your mouth.

White, yellow, red, and black carrot halwa is a winter treat. Decorated with almonds and pistachios, this confectionery adds splendor to the confectionery shop, while home-made or carrot pudding, is also made.

The kitchen is incomplete without potatoes, onions, ginger, garlic, etc., because chicken or meat or fish must be used.

In addition, vegetables grow underwater. Numerous lilies bloom in lakes and ponds, but its roots in the water are Kashmir’s favorite food. The farmer kneels down in the water and pulls out their roots with his feet. In Kashmir, girls are taught the art of picking lotus cucumbers from an early age so that in-laws are not ashamed.

Lotus cucumber is also called Shloka in other areas and it is an ancient vegetable which is also mentioned in the Vedic period. Kashmir’s lakes are full of lilies and their roots are part of Kashmiri cuisine. In Vedic times, lotus root sauce was placed on lotus leaves and served to kings and guests.

Name Chandra mentions in her book Lilavati that this chutney was made with Kapoor and was called Nilapati.

* Salma Hussain is an avid cook, expert chef, and food historian. His Persian language revealed to him the mysteries of the history of medieval Mughal cuisine. She has written several books and works as a food consultant with large hotels. Salma Hussain is writing a series of articles for us.


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