Bathua (Chenopodium album), also known as lamb’s quarters, is a highly nutritious leafy green vegetable commonly found in India and many parts of the world. It’s a winter favorite in Indian cuisine and is often used in curries, parathas, raitas, and even soups.
Key Features:
- Appearance: Green, tender leaves shaped like a goose’s foot (hence the name “goosefoot” for the family).
- Taste: Mild and slightly earthy, similar to spinach.
- Growing Season: Winter in India (thrives in cool weather).
Nutritional Benefits:
- Rich in nutrients: High in iron, calcium, potassium, and magnesium.
- Vitamins: Contains Vitamin A, C, and B-complex vitamins.
- Fiber: Promotes digestive health.
- Antioxidants: Helps boost immunity and combat oxidative stress.
Culinary Uses:
- Bathua Paratha: Flatbread stuffed with a spicy bathua filling.
- Saag: Often mixed with mustard greens or cooked alone with garlic, onions, and spices.
- Raita: Boiled and blended with yogurt, spiced with cumin and chili.
- Soup: Pureed bathua leaves for a healthy, hearty winter soup.
Medicinal Benefits in Ayurveda:
- Helps improve digestion.
- Detoxifies the body.
- Supports healthy skin due to its high Vitamin A content.
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