Spinach is rich in vitamins A, C, K, folate, iron, and magnesium. It can be used in salads, soups, or cooked as a vegetable.
Mustard greens are a good source of vitamins A, C, K, folate, and calcium. They are commonly consumed fresh or cooked.
Chenopodium is packed with vitamins A, C, K, B6, and iron. It can be used to make vegetable dishes or included in stuffed flatbreads (parathas).
Green chillies are abundant in vitamins C, A, and K. They can be used to make chutneys, added to vegetable dishes, or consumed pickled.
Ridge gourd is rich in vitamin C, thiamine, niacin, and zinc. It is commonly used in vegetable preparations or in sambar (a lentil-based soup).
Coriander leaves are a good source of vitamins A, C, K, and folate. They are used in vegetable preparations, chutneys, or as a garnish in summer beverages.
French beans contain vitamins C, K, folate, and iron. They can be cooked as a vegetable dish or added to curries.
Fenugreek leaves are rich in vitamins A, C, K, and iron. They are used in vegetable dishes or added to lentils.
Cabbage is a good source of vitamins C, K, and folate. It can be used in vegetable dishes, stuffed parathas, or consumed raw in salads.
Green fenugreek is abundant in vitamins A, C, K, folate, and iron. It is used in vegetable dishes or added to lentils.