Root vegetables have long been used in cooking since ancient times. They are nutritious, filling, and give a yummy addition to your diet. These are really the underground treasures, when it comes to the nutritional benefits they pack within them. So here are a few roots that are commonly used and are important from the health benefits point of view also.

Potato- also loved by nutritionists

Potatoes are loved by everybody. They are incredibly versatile and go with any and every ingredient. They are filled with Vitamin C, vitamin B6, fibre, manganese, and potassium. Not to mention, they keep you full for a long time and may even promote weight loss. You just need to keep in mind how are you consuming the potatoes because deep frying in oil is not the best way to get the nutritional benefits they offer.

Onion- the flavourful bulb

Onions have been used and are used in recipes and dishes that we usually eat on a daily basis. They have powerful anti-cancer properties, are high in fibre, Vitamin C and antioxidants. They’re also good for diabetics since they help in lowering the sugar levels if eaten raw.

Ginger- the OG dadikanuskha

Ginger is also a known root that is mostly used in Asian cuisines. It is a flowering plant originating from China. It consists of a compound called gingerol, which makes ginger popular for its several benefits. It is loaded with antioxidants and helps in curbing the feeling of nausea and morning sickness in pregnant women. Ginger is also great for period cramps and even reduces symptoms of osteoarthritis.

Beetroot- healthy rubies

The ruby-red beets that the parents tell their children to forcefully eat are actually very nutritious. They are full of fibre, manganese, and folates. They are also great at reducing your blood pressure since the nitrates present in them dilate the blood vessels. You can easily add them to your salads and soups, roast them,juice them, pickle them to enjoy its benefits.

Carrot- great for bright-eyed health

Carrots are very well known for their brimming nutritional qualities. The first thing that pops into our minds is that they are good for our eyes as they are a great source of vitamin A. They also have beta-carotene which is associated with reducing the risks of stomach cancer, breast cancer, and prostate cancer.

To get the best out of all these roots, try combining them and experimenting with their flavours in your kitchen!