Nutrition Archives - Page 11 of 18

Ratale/Sweet Potato

Ratale/Sweet potatoes, scientifically known as Ipomoea batatas, are a nutritious and versatile root vegetable. They are distinct from regular white

In Maharashtra it is called as Shravan Ghevada, Farasbi as it’s production is in Shravan month. But now a days

Double beans, scientifically known as Lablab purpureus or Hyacinth bean, are a leguminous plant that produces nutritious and versatile beans.

Kakadi/Cucumber (Cucumis sativus) is a widely cultivated plant and popular vegetable known for its refreshing and mild flavor. Cucumbers are

Curry leaves, also known as Murraya koenigii, are widely used in Indian cuisine to add flavor and aroma to dishes.

Coriander leaves are vibrant green with delicate, lacy leaves and a distinct fresh aroma. The leaves grow in clusters on

Colocasia leaves, also known as taro leaves or elephant ear leaves, are the large, heart-shaped leaves of the Colocasia plant,

Celery, scientifically known as Apium graveolens, is a green, crisp, and fibrous vegetable that is widely consumed around the world.

Bathua, also known as Chenopodium album or Lamb’s Quarters, is a leafy green vegetable that is commonly found in many

Amaranth leaves, often referred to as “amaranth greens” or “Chinese spinach,” are the edible leaves of the amaranth plant. They