Here’s why you should have Muli or mooli this winter to fight seasonal illnesses, explained a nutritionist
We have often heard how eating local, seasonal, and fresh foods help benefit our health immensely. It not only boosts our immunity but also helps fight seasonal illnesses. One of such locally available winter-favourite vegetables is mooli or Muli. The white-coloured vegetable has a lot of benefits for our health and skin.
Emphasising the importance of including Muli in one’s diet, nutritionist Munmum Ganeriwal shared an Instagram post.
“Suffering from cold and cough? Instead of reaching for a decongestant that makes one feel sleepy, include some mooli in the winter diet. Doing this will also ensure glowing skin all winter long. Muli have anti-hypertensive properties that will take care of high blood pressure issues. Full of vitamins like A, C, E, B6, potassium, and other minerals, means that Muli can give the whole body an immunity boost. Mooli is also high in antioxidants and anthocyanins, which makes it great for heart health,” she said.
In case you were still wondering, Muli has these benefits:
The root vegetable has various potent antioxidants that help one manage lifestyle issues like blood pressure, and enhance liver function. It is said that since Muli are low in carbohydrates and low glycemic index, they are suitable for diabetics, too.
Muli is full of nutrients like folic acid, vitamin C, calcium, flavonoids, potassium which help regulate blood pressure.
Ganeriwal also shared a popular Garhwali dish from Uttarakhand called Thechwani made with Muli and potatoes. “This dish is so authentic that you won’t find it on any restaurant menu, even in the region it’s from. Thecha in the local language means crushing and Wani means curry. Hence, Thechwani basically means a curry made by crushing. The main ingredients, mooli and aloo are crushed and then cooked,” she said.
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