If the secret behind this leaf is known the original will not be abandoned. – Our health

The monsoons have arrived, so people are reluctant to use leafy vegetables for a few months. During the rainy season the greens decompose quickly. So the number of users will decrease. But the only type of leafy vegetable that can be eaten without any thought during the rainy season is probably the gong leaves.

Also known as Gongura in Telugu, Ambadi in Marathi, Pulichakirai in Tamil and Tenga Mora in Assamese, the plant is also known as Pitwa in Hindi, Khata Palanga in Oriya and Mestapat in Bengali. This shows that basically gong leaves are widely consumed in India.

Gongura is a great source of minerals such as iron, vitamins, folic acid and antioxidants that are essential for human nutrition. Gongura means Telugu people who do not like it may not be. When buying gongura, look for stiff leaves and a clear green color.

Any sign of yellowing or browning is an indication that the leaves are damaged. However, they are still useful to eat. The leaves, which are small in size, are more tender and have a milder flavor.

Maybe there are Telugus who do not know about Gongura Pachchadi. A popular dish in Andhra and Telangana, it is also used to make dishes like gongura mutton and gongura chicken, which is also revered as a show-stopper of meals at special family gatherings.

Health benefits

Gongura is an excellent source of folate and a good source of vitamin B6, both essential for maintaining low homocysteine ​​levels. Apart from this, it is rich in iron, vitamin C, antioxidants, calcium, iron, zinc and vitamin A.

According to studies, leaves are also a great way to keep your bones strong. This mineral rich plant is rich in calcium, magnesium and phosphorus.

All of these are important for maintaining strong and healthy bones. A diet rich in these minerals can help prevent conditions such as bone loss and osteoporosis.

The high content of vitamin C, also known as ascorbic acid, plays a major role in boosting the immune system and increasing the number of white blood cells in the body.

This is one of the reasons why Gongura is eaten mostly even during the rainy season. Also, since it rises slightly above ground level, the risk of pollution and damage is very low.

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