6 healthiest leafy vegetables (saag) one must eat in this weather – Times of India

Winter’s crisp air has us all awaiting the cosy season already. One food that most Indians associate with the winter season is saag. These green leafy vegetables are available in the winters in abundance and are affordable for all too. They are gifts from nature to improve our immunity, to stay warm and be healthy. As temperatures drop, incorporating certain readily available leafy vegetables into your diet can help combat the chill:

Methi Saag

This methi saag or fenugreek leaves is rich in iron, protein, vitamins, and fiber, fenugreek leaves can also be enjoyed in dishes like methi thepla and methi bhaji.

Sarson saag

Winter’s is incomplete without makki di roti and sarson da saag. A good source of vitamins B and C, as well as minerals like calcium and iron, mustard leaves are delicious in sarson ka saag and stews.

Bathua saag

Wild spinach commonly known as bathua saag is an excellent source of fiber, folate, and carotenoids making it a perfect addition to your winter diet. It also consists of vitamins C and K and the minerals calcium and iron. This leafy vegetable bolsters the immunity and prepares the body to protect from cold, cough and all kinds of infections.

Paalak ka saag

As Popoye reminded us through our childhood, anyone who wants to get strong, stock up on paalak saag. This leafy green boasts vitamins A, C, E, and K, along with iron. Add spinach to your diet with palak paneer, palak soup, or a spinach omelet.

Lal saag

Lal saag or red amaranth is absolutely rich iron. Laal saag also contributes towards boosting haemoglobin levels in your body. It is enriched with fibre, folate, calcium, vitamins A and C, iron and iron which can boost your immune system during the winter months. If you are suffering from extreme iron deficiency, then we would recommend you opt for Lal Saag as no artificial supplements can fulfil your necessary iron intake except healthy and organic green vegetables.

Hara lehsun saag

The new crop of garlic with its leaves still fresh long and green can be made into a wonderful and hearty saag rich in many nutrients perfect for your winter diet. Green garlic is rich in vitamins C and B6, along with minerals like calcium and selenium, green garlic can add flavor and warmth to chutneys, soups, and sauces.