Global Fresh Exports And Imports
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Green leafy and unique vegetables
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Green Leafy Vegetables
Spinach (Palak)
- Rich in iron and calcium; boosts hemoglobin.
- Contains Vitamin A, C, and K for strong bones and immunity.
- High in antioxidants that fight inflammation.
- Supports eye health and reduces oxidative stress.
- Common in curries, parathas, and smoothies.
Fenugreek Leaves (Methi)
- Improves digestion and helps control blood sugar.
- Good source of iron and fiber.
- Used to reduce cholesterol levels naturally.
- Promotes lactation in new mothers.
- Tastes great in parathas and stir-fries.
Amaranth Leaves (Thotakura)
- High in calcium and Vitamin C.
- Boosts immunity and bone strength.
- Aids in digestion due to its fiber content.
- Natural remedy for anemia and fatigue.
- Cooked in dals or stir-fries in South Indian cuisine.
Coriander Leaves (Dhania)
- Rich in Vitamin A and antioxidants.
- Acts as a natural detoxifier.
- Helps lower bad cholesterol (LDL).
- Enhances digestion and prevents bloating.
- Used in chutneys, garnishes, and spice mixes.
Mint Leaves (Pudina)
- Helps soothe indigestion and gas.
- Acts as a natural mouth freshener.
- Provides a cooling effect on the body.
- Contains anti-bacterial properties.
- Used in chutneys, teas, and summer drinks.
Curry Leaves
- Rich in iron and folic acid.
- Improves digestion and relieves nausea.
- Helps in controlling blood sugar levels.
- Strengthens hair roots and reduces hair fall.
- Acts as a natural flavor enhancer in Indian cooking.
Mustard Leaves (Sarson)
- Excellent source of Vitamin K and calcium.
- Boosts bone health and immunity.
- Improves eye health with high Vitamin A content.
- Supports detox with antioxidants.
- Famous in Punjabi dishes like “Sarson da Saag”.
Radish Leaves (Mooli Patta)
- Rich in calcium and iron.
- Improves digestion and metabolism.
- Good for skin health and detox.
- Helps regulate bile production and liver health.
- Common in stir-fried dishes and parathas.
Unique Vegetables
Raw Banana
- Rich in potassium and resistant starch.
- Aids in gut health and digestion.
- Low glycemic index; suitable for diabetics.
- Strengthens muscles and bones.
- Used in curries and stir-fries as a potato substitute.
Colocasia (Arbi)
- High in dietary fiber; aids bowel movement.
- Source of potassium, magnesium, and Vitamin E.
- Supports cardiovascular health.
- Boosts energy levels with complex carbs.
- Cooked in spicy or dry masala form.
Elephant Foot Yam (Suran)
- Packed with fiber and antioxidants.
- Improves digestion and reduces cholesterol.
- Used in Ayurvedic remedies for piles and inflamation.
- Low in fat, high in nutrition.
- Popular in curries, kebabs, and chutneys.
Taro Leaves (Patra)
- High in iron, Vitamin C, and beta-carotene.
- Strengthens immune function.
- Promotes blood formation and eye health.
- Used in steamed snacks like Patra rolls.
- Rich in fiber and calcium.
Spring Onion
- Combines benefits of onion and leafy greens.
- Contains sulfur compounds for heart health.
- Helps regulate blood sugar levels.
- Rich in Vitamin K and antioxidants.
- Common in Chinese and Indo-fusion dishes.
Ivy Gourd (Tindora)
- Rich in Vitamin C and B2.
- Helps in regulating blood sugar.
- Improves digestion and prevents ulcers.
- Boosts immunity and metabolism.
- Commonly used in South Indian stir-fries.
Cluster Beans (Gawar Phali)
- High in dietary fiber and folate.
- Helps in lowering blood sugar and cholesterol.
- Supports bone health with calcium and phosphorus.
- Boosts digestion and promotes weight loss.
- Used in dry sabzis and stir-fries.
Field Beans (Avarekai)
- Rich in protein and fiber.
- Supports gut health and cholesterol control.
- Boosts energy with complex carbohydrates.
- Good source of iron and magnesium.
- A local favorite in Karnataka’s seasonal dishes.