Superfoods A to Z

Flax (linum usitatissium) also called linseed is a common fibre crop extensively cultivated in cooler regions of the world. It is charged with nutritional and therapeutic benefits.

Young, green soybeans called edamame are picked before they reach maturity. When the soybean pods are fully developed, almost 80% mature, and just beginning to turn yellow, farmers harvest them.

In the world of nutrition, leafy greens like kale, spinach, arugula, and chard are without a doubt unsung heroes.

The summer squash variety is known as zucchini. It is a long, cylindrical vegetable with a stem end that is significantly smaller. Its natural color is dark green.

The summer fruit watermelon has 92% water, as the name suggests. Citrullus lanatus is the fruit’s scientific name. In a tropical nation like India, the summertime heat can occasionally become intolerable in most states.

A dark green leaf with a mildly peppery flavor and a bitter tang, watercress is one of the first greens that people have eaten.

Due to their look, which is wrinkled, walnuts have been called “brain food.” The ironic part is that studies have shown regular walnut consumption does indeed enhance brain function.

Beetroot (Chukandar – Beta Vulgaris Rubra) is a common root vegetable that are rich in critical vitamins and minerals.

Without the tomato, a recipe is incomplete and was originally known as a golden fruit. The health benefits of tomatoes outweigh their delectable taste.

Barley has a lot of vitamins and nutrients. Barley is used to lower cholesterol, blood pressure, and blood sugar as well as to aid in weight loss.

Since ancient times, sweet potatoes have been a staple cuisine in many cultures. They are distinguished by their bright orange flesh and copper-colored skin.

Banana (Kela – Musa Paradisiaca) contain an adequate amount of potassium and fiber. One superfood that is available all year round is the banana.