World Vegan Day: Know 5 'saag' varieties best for weight loss in winter

If you are a Vegan, come winter and you will find fresh green leafy vegetable bundles lining up the racks of the grocery shops. Their freshness tempts you to purchase them. While almost all vegetables taste yummy during winter there are special leafy vegetables like methi, sarson, Chandan bathua, fresh green peas, and red carrots that are only available in the market for a couple of months.

On this World Vegan Day, know how by using them smartly, you can prepare delicious saag which can subsequently help you lose a good amount of weight as they keep you satiated for a long time.

Mustard saag/Sarson ka saag

While the dish primarily hails from Punjab nowadays it is prepared in many households in other parts of India during winter. One of the reasons is that mustard leaves are now also available in these states and the recipes can be easily accessed through YouTube.

Though mustard greens have a mildly bitter taste they are loaded with many nutrients including vitamins A, C, D, and B12. It contains iron and calcium which is very important for weight loss.

Palak/Spinach saag

Palak or spinach is available all year round. But winter is the right season when you can obtain those fresh baby palak for making a saag or soups that taste more delicious by the addition of other green ingredients and vegetables like green onions and green garlic that are available only in winter.

What’s more, adding more varieties of green leaves to the saag enriches it with multiple nutrients and vitamins.

Bathua saag

Also known as Chandan bathua, this variety of green leafy vegetables grows only during winter. Apart from regular saag, many other dishes are prepared from bathua. It is loaded with lots of fiber but is low in calories. Since it fills your stomach fast, you end up eating less and thus can lose weight.

Channa ka saag

The leaves of the chickpea plant are called channa saag. This is the time in the northern belt when the crop of channa comes to flower and the leaves are tender and easily available for making a saag.

It is usually eaten with makke ki roti and is rich in vitamins A, C, iron, and magnesium.

Methi ka saag

Fenugreek seeds and leaves both are high in antioxidants and anti-inflammatory properties. They have been found to be exceptionally good for improving liver functioning and managing blood sugar levels.

Methi leaves have loads of fiber, vitamins, and other nutrients and keep your stomach full for a long time.