New Delhi, 19 November (Udaipur Kiran). Winter brings with it an abundance of green leafy vegetables such as spinach, bathua and fenugreek — all rich in nutrition and an important part of traditional Indian meals. For generations, elders have emphasised their importance during the colder months, highlighting their numerous health benefits.

From both scientific and Ayurvedic perspectives, these seasonal greens play a crucial role in maintaining overall health during winter.

Fenugreek (Methi) appears in markets early in the season. Though it requires effort to clean and prepare, it is considered highly beneficial. Ayurveda describes fenugreek as warm in nature, helping balance vata and kapha. It improves appetite and supports digestion. Scientifically, its high fibre content aids digestion and helps strengthen immunity.

Spinach helps reduce pitta dosha and is known for boosting haemoglobin levels. From a scientific angle, it contains iron and magnesium, which help reduce muscle stiffness and support healthy blood levels.

Mustard greens (Sarson), known for their role in winter dishes, especially saag, are cooling and energy-giving. Their properties help reduce kapha. Mustard greens are rich in vitamins A, K and E, which strengthen the body and contribute to clearer, healthier skin.

Bathua is valued for its ability to control vata and kapha, helping maintain body energy while preventing seasonal issues like cold and cough. Its consumption reduces digestive discomfort such as gas, bloating and acidity. Regular intake keeps the stomach clean and gives the skin a natural glow.

Chaulai (Amaranth) — whether eaten as a vegetable or in the form of laddoos — is highly nutritious in winter. Warm in nature, it calms vata and purifies the blood. It is rich in plant protein and contains a good amount of calcium.

With such extensive benefits, experts advise incorporating these winter greens into the daily diet to support good health throughout the season.

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