There are many factors that contribute towards our food choices. We enjoy certain items for their taste while some are consumed for their nutritive value. Additionally, the shape and smell of an herb, fruit or vegetable can steer someone’s preference too. One of the things that one must insist upon though is including different colours on the plate. Various natural colours of food items infuse them with different essential vitamins and minerals to make them nutritious.
Today’s food platter for E is a colourful blend of white, yellow, purple and green. As someone who loves to cook I’m truly tempted to put them all together. Um, not wise though.
Eggplant is under-utilised and moderately popular even though it’s versatile and has some amazing benefits. It is full of essential Vitamins B, K, B6, manganese, phosphorus, folic acid and many more. It aids in digestion and improves heart health. Its high level of antioxidants can help in preventing cancer. It can also help improve iron levels in the body.
They’re available in purple, white and green colour and used in cooking in many countries around the world. Baingan bharta or bharwa baingan are popular Indian dishes.
‘Sunday ho ya Monday, roz khao ande’ went the famous jingle and kids and adults alike happily followed. Eggs are a powerhouse of nutrients and can suffice your nutrition needs for the entire day. They’re high in good quality protein and contain essential vitamins like A, D, E, B5, B12 and minerals in high amounts. Apart from being a good source of Omega 3 they also help raise the levels of good cholesterol. The best part is that they help in weight loss since they keep you full for longer durations.
Add them to your desserts, whip up yummy pancakes or omelettes, make a French Toast, Egg Benedict or whatever you like. One (or two) boiled egg(s) with a cup of milk everyday is the best nutritious breakfast to start your day too.
Elaichi has always been an extensive part of Indian cooking for its distinct aroma and flavour. Not only that, it has some great anti-inflammatory and anti-bacterial properties. It boosts heart and liver health. Chewing on a pod of elaichi can rid you of bad breath, gum disease and cavities. Since it helps improve digestion it is extensively used in making mukhwaas and paans.
The pandemic has made people realise the goodness of this lovely spice like never before. Put it in your tea or kadha, add it whole to your biryani or gravies or make your mithais taste better with it. Its uses are endless!
There are more dishes with E than there are ingredients. Eggnog, Enchiladas, Egg salads and non-veg options like Eel, Escallop etc we can add to this list. Can you suggest some more nutritious food options?
This post is part of the #BlogchatterA2Z challenge by Blogchatter