Cucumber, scientific name Cucumis sativus, belonging to the plant family Cucurbitaceae, has been a winner from the word go. From hunger pangs to skin care, cucumber has never disappointed. While most of the people consider it a healthy practice to have the cucumber peeled before eating, the truth is just the opposite. The health benefits of unpeeled cucumber are beyond imagination. Unfortunately, not many people are aware of this.

In this article, we will discuss the health benefits associated with unpeeled cucumber.

Keep constipation and related problems at bay:
If constipation has been giving you sleepless night, worry no more! The answer to all your problems lies in unpeeled cucumber. The cucumber peel is laden with insoluble fiber that goes a long way to improve the conditions of constipation and associated discomfort. For those with hardened stool, the inner part of the cucumber comes as a great relief. A rich source of soluble fiber, it works towards softening the stool. All in all, the unpeeled cucumber aids in preventing digestive and bowel related problems.

An unpeeled cucumber a day keeps the ophthalmologist away: Not known to many, but the cucumber peel is an excellent source of Vitamin A (beta-carotene). For a healthy vision and eyesight, Vitamin A is important. When you peel the cucumber, the beta- carotene goes straight down the drain, a mistake that can cost you dearly.

Get rid of the stubborn and unwanted fats: For those into dieting, hunger pangs and food cravings are inevitable. You feel like munching something at every short time interval without affecting the calorie content. An unpeeled cucumber is extremely low in calories (each slice containing ~ 1-2 g of calories). The next time, the hunger pangs come to haunt you, a slice or two of unpeeled cucumber is what you should munch on.

Slows down the signs of skin aging: Ascorbic acid (Vitamin C) comes as a blessing for the skin. It plays a pivotal role in reducing and slowing down the signs of skin aging by protecting the skin from the harmful oxidative damage. It also acts as a catalyst, accelerating the collagen production. The unpeeled cucumber, rather the cucumber peels are a rich source of ascorbic acid, peeling which you rob the skin of an essential vitamin.

Source of important vitamins: The unpeeled cucumber is also an important source of Vitamin K or blood clotting factor. The health benefits of vitamin K are not new. In addition to regulating the clotting of blood during an injury, Vitamin K is also involved in the mineralization of the bone (thereby reducing bone loss and associated problems). It also ensures the healthy functioning of the brain and may be instrumental in avoiding certain types of cancer.

Source of Minerals: The cucumber peels are also laden with magnesium, a mineral known for its benefits. From fighting insomnia and migraine related headaches to relieving muscle spasms, improving the digestion to soothing the nerves, magnesium does these all and a lot more.
With so many health benefits, the next time you eat a cucumber, make sure it is unpeeled.

Mango is one of the most loved fruits and is known as the king of all fruits. This fruit has different flavors along with fragrance and qualities that will prove best for the body in many areas. It is the seasonal fruit which is mostly found in tropics. It is the tress which is cultivated in different regions in India. It is the juicy fruit which has a unique taste that makes it different from other fruits.

Health benefits of Mango

1.It has antioxidant compounds and is rich in fibre, minerals and vitamins.

2.It is rich in potassium, which is best for the body and helps in the composition of cells along with body fluids that will help in controlling blood pressure and heart rate.

3.It is rich in vitamin B6 along with vitamin E and C. Vitamin C will help in developing immunity, which helps the body in fighting many diseases.

4.It contains some amount of copper that will help the body in producing red blood cells.

5.It is also rich in Vitamin A which is important for the skin and keeps the person’s skin free from allergies or wrinkles.

6.Consumption of mango will help you to protect from lung and oral cancer.

7.It protects the women from breast cancer. Not only women, it protects men from colon and prostate cancer with the help of polyphenolic compound.

8.It helps the body in losing weight as it contains nutrients and vitamins which are best for the body.

9.It also contains fibre which helps in the digestion process by burning many calories.

10.It is good for eyes; regular consumption will lead to good eyesight. It also prevents night blindness.

11.Mango is also used as a body scrub by mixing it with honey and milk. The application of this mix gives smoother and softer skin.

12.It helps in the reduction of kidney stones.
It is rich in iron, which is best for pregnant women as it increases the level of iron in the body which makes blood healthy.

13.It helps in controlling the cholesterol levels in the body.

Cauliflower, or phool gobhi as we lovingly call it, is an immensely popular vegetable in north India. Gobhi ke paranthe and aloo gobhi ki sabzi are probably the most consumed item in a typical Punjabi home. Cauliflower's origin can be traced to Cyprus from where it moved to west Asia, and Europe. The British brought it to India about 150 years ago, thereafter, our farmers raised their own seeds, creating the Indian cauliflower. Four of the earliest varieties listed are the Early and Main Crop Patna and Early and Main Crop Banaras. Botanically speaking, cauliflower belongs to the species Brassica oleracea in the genus Brassica, which belongs to the family Brassicaceae. Other popular vegetables in this species include broccoli, Brussels sprouts, cabbage, collard greens, and kale, which are also referred as cole crops. The edible white flesh of cauliflower is referred to as "curd" and we normally eat both the stem and flower tissue.

Not All Is White: While white is the most popular and common coloured cauliflower, there is one in orange too, and its colour comes from beta carotene, which is a vitamin A precursor. Then, there is a green variety known as broccoflower. And, the very less popular purple coloured cauliflower is known to have anthocyanins, which are potent antioxidants also present in red cabbage and red wine.
Nutritionally 100 g of Cauliflower will provide:
96kj/100gms
2.15g protein
0.44g fat
2.03g carbohydrate
3.71g fibre, both soluble and insoluble fibre.
Vitamins B - thiamine, riboflavin, niacin and vitamin B6
47mg/100g vitamin C (mzkes it one of the richest sources in our food)
14 microgram/100g of vitamin K, which is 20% of our daily requirement
45.95 microgram/100 g of folates

Health Benefits: Broccoli is generally touted as one of the healthiest vegetables, whereas cauliflower has never got that position. Surprisingly, white cauliflower's nutritional value is quite high. Its health quotient is as good as its fellow green cruciferous vegetables. Some of the benefits it brings to our table are:

1. Reduces The Risk Of Cancer: As per various studies, Cruciferous veggies are linked to a reduce the risk of cancer. A group of compounds - glucosinolates are known to have anti-cancer properties. These compounds are converted to Isothiocyanates (ITCs), which are believed to destroy potential cancer-causing substances before they can damage a cell's genetic material (DNA) or work to prevent healthy cells from becoming cancerous. ITCs also help in increasing detoxification of toxic substances that might be detrimental to cancer risk.

2. Relieves Inflammation: Chronic health problems are a public health concern today. Most of these are outcomes of imbalanced metabolic systems, which cause injury to our body leading to inflammations, when left unchecked. Cauliflower has one of the richest antioxidant profile containing anthoxanthins, which gives cauliflower its signature white colour, beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol. In addition, it has one of the highest contents of vitamin C, which is a potent antioxidant system in our body. Vitamin K, present in cauliflower, also works on the anti-inflammatory system and prevents it from going into an overdrive. The omega -3 fats present in cauliflower also add to its anti-inflammatory ability.

3. Reduces The Risk Of Heart And Brain Diseases: The antioxidant profile of cauliflower also help reduce the risk of heart diseases, diabetes and stroke. They also exert a protective effect against neurodegenerative disorders like Parkinson's and Alzheimer's. Vitamin C, vitamin k and the omega -3 are documented to prevent plaque formations; keep blood pressure under check; and control cholesterol build up. By binding with bile acids, cauliflower helps regulate cholesterol.

4. Great Detox: Sulphur compounds present in the veggie - glucosinolates, which impart the typical smell to cauliflower, are very beneficial for our digestive system. They help with nutrient absorption while aiding toxin removal. They also aid in the development of good gut bacteria.

5. Weight Loss: Since cauliflower is low in calories, adding to your weight loss diet is not a bad idea. Its good fibre content leads to early satiety and being low in carbs and fat make it as a favourable veggie for weight watchers.

6. Good For Eye And Skin: The sulphur compounds protect our retina against oxidative stress preventing cataract and macular degeneration. The vitamin C, also known as the skin vitamin, protects against signs of early ageing like wrinkles and dryness of the skin.

7. Cook It Right: Keep the cooking time, and contact with the cooking surface, to the minimum, which enhances the flavour and also retains the essential nutrients. Boiling or steaming cauliflower isn't great for its texture or flavour enhancement. Studies have shown that cauliflower stands up well to various cooking methods without losing its nutrient levels. Vitamin C, phytonutrients and flavonoids present in the vegetable aren't destroyed after cooking. In fact, researchers have found that the bioavailability of nutrients like lutein and zeaxanthin improves after cooking.

Best Way To Select And Store: While buying cauliflower, make sure it is clean, creamy-white and compact - the bud clusters should not be separated. Avoid picking up spotted cauliflower or one where the flowers are present. Try to get one which is surrounded with leaves, those are the freshest. The leaves of cauliflowers are also very nutritious. Cauliflower grows in the months of October and November in India and is best consumed during its peak season.

Store the cauliflower with its stem side down, preferably covered with paper or plastic bag to prevent loss of nutrients due to exposure to air light or heat.

So, next time when you eat this white vegetable, remember it packs a healthy punch.

The much-loved coffee has millions of fans all over the globe and culinary enthusiasts love creating varied versions of it to attract coffee addicts. Till now, we had heard of mushroom coffee, egg coffee, butter coffee, but there's a new and by far the most bizarre entrant into this class of fusion coffees- broccoli latte! People are having a hard time believing that broccoli coffee is now a thing, but it most definitely is here. Broccoli is a superfood that is used in a variety of dishes and drinks, to add to their nutritional value, so we shouldn't be so bothered if it's made its way into our coffees as well, right?This bizarre new and 'trendy' coffee is made by scooping some broccoli powder into the regular cup of joe. The 'healthy' drink was invented by Australia's National Science Agency the Commonwealth Scientific and Industrial Research Organisation (CSIRO). According to an Instagram post on their official page, the drink was introduced to make Australians consume more vegetable. Explaining the logic behind the drink, CSIRO said, "Our research shows that two-third of Australian adults do not eat enough vegetables. Broccoli contains protein, fibre and health-promoting bioactive phytochemicals, making it an ideal candidate for being turned into a powder ingredient."

CSIRO added by saying that broccoli powder is extremely nutritious and just two tablespoons of it is equal to one-fifth of the daily recommended intake of vegetable portions. But there is another benefit of consuming broccoli in this manner- reduction in food wastage. As explained by CSIRO, "Since over one-third of all food produced globally is lost or wasted, much of it, in our society at least, due to 'imperfect looking crops', it only made sense to use these perfectly healthy veggies in a product like our broccoli powder."

Broccoli powder is made by drying the whole vegetable out in the Sun and then grinding it to a fine powder. Broccoli latte is obviously not going to be very palatable of course, but a cup of the drink promises to be full of health and nutrition, as broccoli is full of essential vitamins and minerals and has even been believed to reduce risks of cancer.

The concept of putting powdered vegetable in our cups of coffee hasn't quite caught on just yet, but we won't be surprised if it does so. After all, this isn't the first time we are putting 'healthy' powders in our coffees. Some years back, the West became obsessed with the eastern spice of turmeric, dunking spoonfuls of the bright yellow powder into everything from smoothies to cappuccinos to soups and salads.

While you may not consume 10 large radishes in a single sitting, a 100-gram portion serves a good nutritional value. Radish is an excellent source of vitamin C - 25% of the daily recommended value and helps in rebuilding of tissues, blood vessels and will keep your teeth and bones very strong. Vitamin C fights disease, increasing the immunity of your body, and helping to fight against all types of diseases, including stroke, heart disease, and cancer.

Radish is also known as 'Raphanus raphanistrum', can be eaten raw (in salads) or can be used in the preparation of different cuisines. While many people trash away radish greens, they are actually one of the best parts of this root vegetable. Although they are not among those classic leafy green vegetables, Radish greens are packed with some lesser known but important nutrients that can fill out a healthy diet.

Radish greens are an excellent source of vitamins (such as - riboflavin, thiamine, niacin, pantothenic acid, vitamin B6, folate, C, E, K), minerals (like - iron, calcium, phosphorus, sodium, copper, potassium, manganese, magnesium), protein, and dietary fiber.

What Are Radish Greens?

Radish greens are the green leaves on top of the radish itself. These radish greens have an earthen, peppery taste, making them a nutritional addition to any salad. Besides, they can also be used in sandwiches or salted for a healthy side dish. So, if you are among those countless people who just trash the radish greens away, change your ways and include this new food in your diet. Read on to know more about the benefits-

Let us get a quick look at the various benefits that radish greens have to offer:

The Radish leaves have antibacterial properties that go a long way to treat the condition of piles. For maximum results, crush the radish leaves, preferably the dry leaves to a fine powder, add sugar and water to it, mix well (make a paste) and consume daily.

Alternately, one can also apply the paste at the inflamed area for some relief.

The radish leaves are laden with iron and Vitamin C and can work wonders for people with iron deficiency, low hemoglobin level, extreme weakness, and fatigue.The high phosphorous content of radish leaves makes it vital for boosting the immune system.

Radish leaves are a rich source of dietary fiber and are also known for their natural laxative and diuretic properties (contain Vitamin B6) taking care of conditions such as constipation and kidney stones or gallbladder stones respectively.Not known to many, but the radish leaves serve as an excellent remedy for Hyperbilirubinemia (increased level of bilirubin in the blood) triggered by a condition known as Jaundice.

The radish leaves play a significant role in regulating the blood glucose level and are highly recommended for diabetic patients.
The radish leaves are packed with many vital and essential nutrients and serves as a natural detoxifying agent, cleansing the body of the harmful toxins. The detoxification goes a long way to keep the body (both physical and mental) hale and hearty.

The application of a paste comprising of radish leaves, sugar, (take both in equal quantity) and water on the knee joints work wonders to alleviate the pain and discomfort triggered by Rheumatism.The radish leaves have antiseptic properties and act as a natural moisturizer. Thus, the radish leaves take care of a myriad of skin problems such as dry and chapped skin, rashes, to name a few.

The consumption of radish leaves provides relief from colds and other respiratory infections and discomfort.The flavonoids Anthocyanins present in radish leaves minimizes the risk of various heart ailments and cardiovascular disorders by many folds.

The radish leaves are also known for their anticarcinogenic and anti-inflammatory properties and play an instrumental role to ward off many health conditions including cancer.
How to use radish greens for Jaundice treatment

Crush radish leaves and extract the juice using a muslin cloth
Consume 1/2 liter of this juice for 10 days
This is helpful in improving your condition of jaundice and hyperbilirubinemia. With so many health benefits, it would be foolish to exclude radish leaves from the diet.