Grow Your Own Food!
Green Leafy Vegetables have a wide range of health benefits, including being full of antioxidants and vitamins, boosting your immune system and helping to improve digestion.
Most of the Leafy Vegetables can be grown easily in the terrace or any other small space available. This is an enjoyable way to save money besides being healthy.
Amaranthus is low in Saturated Fat and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
Spinach offers high levels of vitamins, iron, calcium, and antioxidants, giving a boost to your energy and vitality. It is very easy-to-grow in the garden or in a container and can provide healthy leaves from spring all the way through to autumn. Sow spinach seeds from March to July and successional sowings will allow longer cropping. Pick leaves as required, making sure to take only a few from each plant. By cutting leaves regularly, the plants will repay you by continuing to produce more.
Coriander or cilantro is a wonderful source of dietary fibre, manganese, iron, and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K, and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene
Fenugreek is an extremely interesting and versatile herb. It is claimed to have benefits for various health conditions and has been used for all sorts of purposes in herbal medicine. However, modern science is just beginning to discover its true benefits. Based on the available evidence, fenugreek has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers. Fenugreek may also benefit cholesterol levels, lower inflammation and help with appetite control, but more research is needed in these areas.
Malabar spinach: Daily values are based on 155 lbs body weight and 2000 calorie diet. Interchangeable pairs of aminoacids: Methionine + Cysteine, Phenylalanine + Tyrosine. Nutritional value of a cooked product is provided for the given weight of cooked food.