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 Benefits of Radish Leaves, Mooli Ke Patte

  Last Updated : Mar 11,2019






Benefits of Radish Leaves, Mooli Ke Patte

Radish, the vegetable is available in white and pink colour, but the leaves are green. The white radish or mooli is used in the famous Gujarati accompaniment - Kadhi or to make delicacies like Radish Roti, Mooli Raita, Radish Chutney and so on…. But we often tend to miss out on using the radish greens or mooli ke patte being unfamiliar with its nutritional value and the health benefits they offer us. 

They are loaded with vitamins and minerals. Radish leaves are fatigue relievers, detoxifiers, anti-scorbutic, immunity boosters and a lot more.

9 Health Benefits of Radish Leaves

1. Immune Building – The radish greens contain more nutrition than its white root. The vitamin A and vitamin C work towards building the immune cells – WBC (white blood cells). They not only prevent the onset of common diseases like cold and cough but also form a line of prevention against the onset of chronic diseases like cancerdiabetes and heart diseases

2. Help Achieve Weight Loss – With just 13 calories per cup, they are a boon for achieving your weight loss target. These leaves have a sweet, earthy taste which isn’t found pleasing to most palates. But they are truly metabolism-friendly. Hence we have tried and used them to make delicacies like Radish Moong Dal Chilas and Radish Muthia and Green Pea Subzi which are really worth trying. These recipes will change your thinking about mooli ke patte not being used creatively in the kitchen. 

3. Guards the Heart – The antioxidant anthocyanins found in radish leaves are known to ward off the harmful free radicals from the body. Free radicals are formed as a result of metabolism and due to pollution and stress. The anthocyanin destroys the free radicals which would otherwise attack your heart and lead to various heart problems including stroke. Moreover, they get additional support from vitamin C to achieve this goal too.. 

4. Beneficial for Skin – The vitamin C content of radish leaves is just incomparable to a lot of other vegetables. A cup of these leaves are almost enough to fulfil your days requirement of vitamin C. This nutrient has a major hand in collagen synthesis, which in turn is the base to give elasticity to your skin and keep it healthy and glowing. Looking forward to a wrinkle-free skin always? Safeguard your skin by adding radish greens to your diet. 

5. Anti-scorbutic  Radish leaves also help to prevent a diseases termed as scurvy. This occurs due to the deficiency of vitamin C in which skin and gums are the most affected. The early signs of this disease is fatigue, weakness, gum diseases poor wound healing and changes in hair colour and texture. To avoid these conditions, along with other green leafy vegetables it is advisable to include radish leaves atleast once a week in your meals. 

6. Detoxifying Agent – The toxins and impurities accumulated in the body need to be flushed out on timely basis. The anti-microbial and antioxidant property of radish leaves helps to remove these toxins and helps to purify the blood as well as keep liver and kidney healthy. 

7. Maintains the Health of Blood Vessels – We know that radish leaves contain a very good amount of vitamin C. As mentioned earlier, it’s this vitamin only that plays an important role in collagen synthesis which in turn boosts the elasticity of the blood vessels. The healthier the blood vessels, the lesser the chances of atherosclerosis and other heart diseases. 

8. Benefit Diabetes Management – With carbohydrate count of a cup of chopped radish leaves being as low as 1.2 g along with a good fiber count of 0.5 g, these greens definitely qualify to be added to a diabetic meal. It would avoid that unnecessary blood sugar spike and help achieve diabetic management goals. 

9. Improve Eyesight – Vitamin A has a very important role to play in vision. Nearly 52% of vitamin A requirement is fulfilled by just a cup of chopped radish leaves. Isn’t that amazing? Learn how to cook with radish greens and build your vitamin A levels.

Nutritive Information for Radish leaves (Mooli ke patte):

½ Cup of chopped radish leaves is about 70 grams
RDA stands for Recommended Daily Allowance.
Energy - 13 calories
Protein – 1.8 g
Carbohydrate – 1.2 g
Fat – 0.2 g
Fiber – 0.5 g

See full nutritional details of radish leaves, Radish leaves glossary click here.


Know What Radish Leaves are Referred to as in Different Indian Languages

Bengali – Mooli ka Saag

Gujarati – Mooli na paan

Hindi – Mooli ke patte

Marathi – Mooli chi bhaji

Tamil – Mullangi Ilaigal

Telugu – Mullangi Akulu

Kannada - Mullangi Ilaigal

Malayalam - Mullangi Ilaigal

Other name – Mulaka

Other Greens of YOUR Choice…. A must read

1. Mint Leaves

2. Neem Leaves

3. Fenugreek Leaves

4. Amaranth Leaves

benefits of radish leaves mooli ke patte

1.  
 by Tarla Dalal
An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, which although added in small quantities impart a wonderful, lingering flavour and taunting aroma to the rotis. Remember to serve these rotis immediately for best texture; after a while it could become slightly stiff and not as enjoyable as when fresh!
 
No reviews
Radish is a vegetable that we tend to associate with parathas and subzis, and rarely with raitas . Even more so, you might never have thought of combining it with fruits to make a raita! Indeed, this is a very innovative raita, one of its kind! The mild spiciness of radish together with the tang of oranges, the sourness of grapes and the mellow sweetness of apples gives the raita a range of textures and flavours, which you will thoroughly enjoy. A dash of black salt and green chillies add to the peppy taste of the Mooli and Fruit Raita, making it a true tongue-tickler!
3.  
 by Tarla Dalal
Radish has a lingering flavour similar to other pungent ingredients like onion, ginger and garlic, but is surprisingly not commonly used to make chutneys. Here, radish is combined with flavourful mint and coriander, and tangy curds, to make a chutney that is well-balanced in flavour, colour and texture. The Radish Chutney makes a great accompaniment for all Indian starters, but can be innovatively used as a dressing for Salads , topping for open Sandwiches , spread for bread rolls, dip for chips and so on.
A delicious recipe that makes use of radish leaves, whole moong and low-fat curd. Radish leaves are high in calcium, iron and carotenoids, while the moong adds enough protein and fibre into your meal. Eat them hot!
5.  
 by Tarla Dalal
A unique combination of fibre-rich green peas with nutritious muthias makes this Radish Muthia and Green Peas Subzi quite different from those you have tried before. The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Add the muthias just before serving, as they tend to get soggy over time.
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