EAT RIGHT-FUTURE BRIGHT (Leafy vegetables)

By team H- Shakthi (Food technology)

Hi everyone, hope you are all fine. During this pandemic, it is very crucial to eat healthy foods especially green veggies. In fact, from our childhood, we have been told by our elders that eating leafy vegetables are good for our body. So is that true?? yes!!! Among fruits and vegetables, leafy green veggies play an important role in human nutrition, as they are rich in vitamins, minerals and fibre. Something as simple as eating more leafy veggies could significantly slow down cognitive decline and keep our brain healthier for a longer period of time.

So, in this blog let’s see a few types of greens and how they contribute to our diet.


Gongura is popular in the state of Andhra as it produces the best quality of these leaves. The most liked recipes for this leaves are gongura pickle and mutton gongura. It is a summer crop, and the hotter the place, the sourer the leaf gets.

Health benefits:

  • It is rich in iron, calcium, zinc, vitamin A and riboflavin.

  • Can cure hair loss.

  • Helps to prevent hypertension.

  • Can treat constipation.

  • Helps to treat cancer.

  • It proved extremely effective for the treatment of kidney stones.


The moringa leaves are the most nutritious part of the plant; it is a significant source of vitamin B, vitamin C, provitamin A as beta carotene, vitamin K, and manganese. It also has healing properties.

Health benefits:

  • Helps in treating low iron anaemia.

  • Helps balance hormones.

  • Protects the liver.

  • Protects against viral, fungal and bacterial infections.

  • Lowers blood sugar and protects against diabetes.


The fenugreek leaves are popular for their aromatic and unique flavour. These leaves have a strong and peculiar odour.

Health benefits:

  • Gives lustrous and long hair.

  • Help reduce blemishes.

  • Balances blood lipids levels.

  • Reduces cholesterol.

  • Prevents bowel problems.

AMARANTHUS (Thotakura):

It is the most commonly used green leafy vegetable in India. It is available in different shades like red and green. In Andhra, this leaf is mostly used in the preparation of dal called thotakura pappu in Telugu. It has good amounts of calcium, vitamin A, vitamin K, vitamin C, potassium, manganese and iron.

Health benefits:

  • Improves eyesight.

  • Lowers the risk of calcium deficiency.

  • Enhances digesting capacity.

  • Reduces cholesterol.

  • Strengthens the immune system.