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RaithuEbazaar is a company being built by Reb Farms. It serves as a platform where farmers can directly connect with customers, allowing customers to purchase products straight from the farmers. This business model aims to eliminate middlemen, ensuring better prices for both farmers and consumers.
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Gongura
Gongura, also known as sorrel leaves or Roselle, is a leafy vegetable widely used in Indian cuisine, especially in Andhra Pradesh and Telangana. The leaves have a tangy, sour taste and are known for their distinctive flavor. Gongura is a key ingredient in dishes like gongura pachadi (pickle), gongura pappu (lentil stew), and various curries.
Gongura, also known as sorrel leaves or Roselle, is a leafy vegetable widely used in Indian cuisine, especially in Andhra Pradesh and Telangana. The leaves have a tangy, sour taste and are known for their distinctive flavor. Gongura is a key ingredient in dishes like gongura pachadi (pickle), gongura pappu (lentil stew), and various curries.
Nutritional Content (per 100g serving, raw):
- **Calories**: 35 kcal
- **Carbohydrates**: 6.5g
- Sugars: 1.0g
- Dietary Fiber: 3.0g
- **Protein**: 2.2g
- **Fat**: 0.6g
- **Vitamin C**: 27.3 mg (30% DV)
- **Vitamin A**: 4413 IU (88% DV)
- **Vitamin B6**: 0.1 mg (5% DV)
- **Folate**: 13 µg (3% DV)
- **Calcium**: 40 mg (4% DV)
- **Iron**: 2.6 mg (14% DV)
- **Potassium**: 370 mg (8% DV)
- **Magnesium**: 85 mg (21% DV)
Gongura is rich in dietary fiber, which supports digestive health and helps maintain a healthy gut. It is an excellent source of vitamin A, which is essential for vision, immune function, and skin health, and vitamin C, an antioxidant that boosts the immune system and promotes skin health. The leaves also contain significant amounts of iron, which is important for oxygen transport in the blood, and calcium, necessary for bone health.
Additionally, gongura provides potassium, which helps regulate blood pressure and fluid balance, and magnesium, which supports muscle and nerve function. The leaves also contain folate, which is crucial for DNA synthesis and cell division.
In cooking, gongura's sour flavor adds a unique taste to dishes. It is often used to make pickles, chutneys, and curries, where it pairs well with spices like mustard seeds, fenugreek, and chilies. Gongura is also used in dal (lentil dishes) and can be sautéed with garlic and spices to make a simple and flavorful side dish.
Additional Information:
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