Beetroot is a vegetable which is best while eaten raw for the maximum benefit of health. It is rich in calcium, iron, magnesium, potassium, vitamins B and C, beta-carotene and folic acid. It stimulates appetite and is the good source of energy. It is beneficial to the kidneys, and fights flu, constipation and anaemia. It acts as an anti-carcinogenic agent. It is high in beta-carotene and is considered a laxative. Hence it is an ideal vegetable for intestinal cleansing. An interesting way to consume beetroot is to grate it and mix with roti dough to make colorful and healthy rotis and puris. It can also be grated and made into a halwa which is a traditional sweet in India. You can even add grated beetroot to biryani or pulav which is a traditional Indian food.
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Bitter gourd is the most uncommonly used vegetable around the world. The name itself speaks of its taste, which is bitter. Its nutrient content surpasses all other vegetables. Bitter gourd contains Vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorus, iron, copper and potassium. It purifies blood, enhances digestion, and stimulates the liver. It is an excellent natural source of insulin. The skin, seeds and the vegetable on the whole can be consumed in many forms. Diabetics are recommended to drink the juice of tender bitter gourds to keep their sugar levels in check. It can be stuffed with potato masala and shallow fried. You can even grill it. It can be cut into thin slices and fried like chips with salt and chilly powder. The skin can be washed, fried well and ground with coconut, green chilly and tamarind to make chutney. In whole, bitter gourd plays a vital role in keeping the sugar under control for a diabetic.
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The eggs are having the high nutritional values to the body. The latest research suggests that eating whole eggs may actually result in significant improvement in one’s blood lipids (cholesterol) profile, even in persons whose cholesterol levels rise when eating cholesterol-rich food. Lutein, a carotenoid thought to help prevent age-related macular degeneration and cataracts, may be found in even higher amounts in eggs than in green vegetables. Eggs are a good source of low cost high quality proteins, providing 5.5 gm of protein in one egg for a caloric cost of only 68 calories. Another half benefit of eggs is their contribution to the diet as a source of choline. Choline is a key component of acetylcholine. A neuro-transmitter that carries messages from and to nerves, acetylcholine is the body’s primary chemical means of sending messages between nerves and muscles.
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