Green vegetables today are an indispensable element of nutrition. They are included in a variety of weight loss diets. For people who adhere to a healthy diet, they are also necessary. Let’s talk more about the 20 most useful and popular green vegetable name in Hindi, English and Urdu.
10 Green Vegetable Name in Hindi, English and Urdu
Asparagus
Scientific name: Asparagus officinalis
English: Asparagus
Hindi: एस्परैगस
Urdu: موصلی سفید
Asparagus (asparagus) has been used as food since ancient Egypt. This is a perennial herbaceous plant with long stems and many thin needle-shaped leaves. Young shoots up to 20 cm long and up to 2 cm in diameter are edible in asparagus. They are green, white and purple in color. Green asparagus is the most common, tasty and contains more nutrients. It contains vitamins A, B, C, E, H, PP, trace elements Mg, Zn, Fe, Ca, P, Na. The calorie content of asparagus is only 20 kcal / 100 g. Asparagus is rich in fiber, therefore it has a beneficial effect on the activity of the digestive tract. It is also used as a diuretic. The special substance contained in it, asparagine, dilates blood vessels, lowering blood pressure.
Green pea
Scientific name: Pisum sativum
English: Green pea
Hindi: हरी मटर
Urdu: سبز مٹر
The fruits of a plant in the legume family. Inside the pods are juicy, sweetish peas. There are varieties with edible pods, without a parchment layer. Peas are valued primarily for the presence of easily digestible protein in it, similar in properties to animal proteins. It allows you to quickly get enough and not overeat. It also contains vitamins of groups B, K1, A, ascorbic acid and a whole complex of trace elements. Frozen and canned green peas practically do not lose their useful properties.
Spinach
Scientific name: Spinacia oleracea
Vegetable name in English: Spinach
Vegetable name in Hindi: पालक
Vegetable name in Urdu: پالک
The succulent leaves of this herbaceous plant are widely used in cooking. They contain a lot of coarse dietary fiber, so they are good for the intestines. Spinach contains vitamins A , B, C, E, minerals Ca, Mg, Fe, K, Zn, Mg, ascorbic acid. There is a lot of vegetable protein in spinach leaves, only green peas and beans have more of it. Such a rich composition makes it a valuable healthy food, dietary and medicinal product that helps to reduce weight and maintain health. Spinach has a neutral flavor, so it pairs well with a wide variety of foods.
Brussels sprouts
Scientific name: Brassica oleracea var. gemmifera
English: Brussels sprouts
Hindi: ब्रसल स्प्राउट
Urdu: برسلز انکرت
This vegetable crop ripens in late autumn and is a valuable supplier of nutrients in the winter season. Miniature cabbages do not require shredding, they are prepared as a whole. They can be frozen. Brussels sprouts contain vitamins B, C, A, a number of minerals, trace elements, amino acids and enzymes. This is a low-calorie product, its use reduces the risk of cardiovascular, oncological diseases. It is useful in diabetes.
Broccoli
Scientific name: Brassica oleracea
English: Broccoli
Hindi: ब्रॉकली
Urdu: بروکولی
One of the healthiest vegetables. Broccoli is rich in coarse fibers, indigestible fiber necessary for the normal functioning of your intestines. It contains a large amount of vitamin C, exceeding its content in citrus fruits and black currants. It also contains vitamins K, B, A, minerals Mg, K, P, Mn, Ca, etc. Eating broccoli helps to remove cholesterol from the body, strengthen the walls of blood vessels, normalize blood sugar levels, restore and strengthen the nervous system. The protein in broccoli is rich in amino acids and antioxidants. It is equated to the protein of meat and eggs. Many healthy eating and diet systems include this cabbage in their diet.
Celery
Scientific name: Apium graveolens
English: Celery
Hindi: अजमोदा
Urdu: اجوائن
This is a plant from the umbrella family with a massive tuber. All parts of it are eaten – leaves, stem, tuber. But in healthy eating systems, juicy petioles are especially popular. Celery contains many vitamins and minerals. But most of all Na, which has a positive effect on the activity of the genitourinary system. Also , celery has the ability to suppress pathogenic microorganisms in the intestines, lower blood cholesterol levels. Due to coarse fibers, it normalizes the processes of digestion.
Salad
Scientific name: Lactuca sativa
English: Salad
Hindi: सलाद
Urdu: ترکاریاں
This garden culture has many varieties. There are leafy salads, head salads, semi-head salads, romaine, etc. This is a low-calorie food product that contains few calories. It contains vitamins of groups B, C, A, in large quantities trace elements Ca, K, S, I, P. The product contains coarse dietary fiber that improves intestinal motility. Regular consumption of salads is useful for weight loss, lowers cholesterol levels in the blood, improves the condition of hair, skin, and is a preventive measure against the onset of Alzheimer’s disease.
Schnitt onion
Scientific name: Allium cepa
English: Schnitt onion
Hindi: प्याज
Urdu: پیاز
This is a perennial herb. In the spring, thin leaves of this onion appear among the first. It is valued for its unpretentiousness, decorativeness and useful greenery. Chives are rich in vitamins B, K, ascorbic acid, beta-carotene, trace elements Ca, Mg, Fe, K, P, Zn, Se, Cu. This green is moderately spicy, juicy, fragrant, ideal for salads and other dishes. It helps to restore our body after the winter, get rid of beriberi and strengthen the immune system.
Arugula
Scientific name: Eruca sativa
Vegetable name in English: Arugula
Vegetable name in Hindi: आर्गुला
Vegetable name in Urdu: آروگولا
This cruciferous plant came to us from the Mediterranean. Arugula leaves have a specific spicy and spicy taste. They are used in salads and as an addition to meat dishes, pizza, pasta. They include beta-carotene, vitamins of groups B, E, C, K, trace elements Mg, Zn, Se, Cu, Mn, Fe, P, Na. Regular consumption of arugula stimulates the gastrointestinal tract, improves metabolism, strengthens blood vessels, lowers cholesterol, increases hemoglobin, strengthens the immune system.
Parsley
Scientific name: Petroselinum crispum
English: Parsley
Hindi: अजमोद
Urdu: اجمودا
Widespread spicy plant with a bright, tart aroma and a small spicy point. The composition of parsley leaves includes indigestible dietary fiber, a number of useful substances and vitamins. In terms of vitamin C content, it surpasses many vegetables and fruits. Parsley also has a high content of carotene, essential oils, provitamin A, B vitamins, folic acid, K, Mg, Fe. Parsley contains the substance apigenin, which suppresses the growth of tumors, positively affecting brain activity.
10 Vegetables Name with Pictures
Kale
Scientific name: Brassica oleracea
English: Kale
Hindi: गोभी
Urdu: گوبھی
Kale is considered one of the most nutritious vegetables on the planet due to its high amount of vitamins, minerals and antioxidants.
For example, one cup (67 grams) of raw cabbage contains 684% of the Daily Value (DV) of vitamin K, 206% of the DV of vitamin A, and 134% of the DV of vitamin C. It also contains antioxidants such as lutein and beta-carotene, which reduce the risk of diseases caused by oxidative stress. To get the most out of all that kale has to offer, it is best eaten raw, as cooking can lower its nutritional profile.
Cabbage
Scientific name: Brassica oleracea
English: Cabbage
Hindi: गोभी
Urdu: گوبھی
The cabbage is made up of clusters of thick green, white and purple leaves. It belongs to the Brassica family, along with Brussels sprouts, collards and broccoli. Vegetables from this family of plants contain glucosinolates, which give them a bitter taste.
Animal studies have shown that foods containing these plant compounds may have anti-cancer properties, especially for lung and esophageal cancers. Another benefit of cabbage is that it can be fermented and made into sauerkraut, which provides numerous health benefits such as improved digestion and immune system support. It may even help you lose weight.
Beet greens
Scientific name: Beta vulgaris
English: Beet greens
Urdu: چقندر کا ساگ
Since the Middle Ages, it has been believed that beets are good for health. Indeed, they have an impressive nutrient profile, but while beets are commonly used in dishes, the leaves are often overlooked. This is unfortunate given that they are edible and rich in potassium, calcium, riboflavin, fiber, and vitamins A and K. Just one cup (144 grams) of cooked beet greens contains 220% of the DV of vitamin A, 37% of the DV of potassium, and 17% of the DV fiber norms.
They also contain the antioxidants beta-carotene and lutein, which may reduce the risk of eye conditions such as macular degeneration and cataracts. Beet greens can be added to salads, soups, or sautéed and eaten as a side dish.
Watercress
Scientific name: Nasturtium officinale
English: Watercress
Hindi: जलकुंभी
Watercress is an aquatic plant in the Brassicaceae family and is thus similar to arugula and mustard greens. It is said to have medicinal properties and has been used in herbal medicine for centuries. However, so far, no human studies have confirmed these benefits.
Test-tube studies have shown watercress extract to be beneficial in targeting cancer stem cells and disrupting reproduction and invasion of cancer cells. With its bitter and slightly spicy taste, watercress is a great addition to neutral-tasting foods.
Zucchini
Scientific name: Cucurbita pepo
English: Zucchini
Hindi: तुरई
Urdu: زچینی
This is a perennial bush-shaped plant native to America. Fruit size can reach 40 cm. Zucchini has a rich chemical composition, which includes many useful substances. The plant is able to remove excess fluid from the human body, which normalizes the functioning of the kidneys.
Endive
Scientific name: Cichorium endivia
English: Endive
Hindi: विलायती
Endive (pronounced “N-dive”) belongs to the Chicory family. It is less well known than other leafy greens, perhaps because it is difficult to grow. It is curly, crunchy in texture, and has a nutty and slightly bitter flavor. It can be eaten raw or cooked. Just half a cup (25 grams) of raw endive leaves contains 72% of the DV of vitamin K, 11% of the DV of vitamin A, and 9% of the DV of folic acid. It is also a source of kaempferol, an antioxidant that has been shown in test-tube studies to reduce inflammation and inhibit the growth of cancer cells.
Bok Choy
Scientific name: Brassica rapa
English: Bok choy
Hindi: बोक चॉय
Urdu: بوک چوائے
Bok choy is a type of Chinese cabbage. It has thick, dark green leaves that are great for soups and stir-fries. Bok choy contains the mineral selenium, which plays an important role in cognitive function, immunity, and cancer prevention. In addition, selenium is important for the proper functioning of the thyroid gland. This gland is located in the neck and secretes hormones that play a key role in metabolism. An observational study linked low selenium levels to thyroid conditions such as hypothyroidism, autoimmune thyroiditis, and enlarged thyroid.
Turnip greens
Scientific name: Brassica rapa
English: Turnip greens
Hindi: शलजम का साग
Urdu: شلجم کا ساگ
Turnip greens are the leaves of the turnip, which is a root vegetable similar to beets. These greens contain more nutrients than turnips themselves, including calcium, manganese, folic acid, and vitamins A, C, and K. They have a strong and spicy flavor and are often eaten cooked rather than raw. Turnip greens are considered a cruciferous vegetable that has been shown to reduce the risk of diseases such as heart disease, cancer, and inflammation. Turnip greens also contain several antioxidants, including gluconasturtiin, glucotropaeolin, quercetin, myricetin, and beta-carotene, which play a role in reducing stress in the body. Turnip greens can be used as a substitute for kale or spinach in most recipes.
Pea
Scientific name: Pisum sativum
Vegetable name in English: Pea
Vegetable name in Hindi: मटर
Vegetable name in Urdu: مٹر
It is a perennial herb that is eaten by humans and animals. The fruits are pods reaching a length of 8 cm. The peas are round or angular in shape. Archaeological studies show that peas have been consumed by people since the Stone Age.
Cauliflower
Scientific name: Brassica oleracea
English: Cauliflower
Hindi: फूलगोभी
Urdu: گوبھی
Cauliflower is high in protein for the number of calories it has. A standard 105-gram serving of cauliflower contains 2 grams of protein. 100 grams of cauliflower contains 1.9 grams of protein and 25 calories. Protein makes up 31% of its calories. Cauliflower is a rich source of vitamin C and a good source of vitamin K. It also contains some calcium, iron, magnesium, and phosphorus. Cauliflower is also high in a glucosinolate compound called sinigrin, which may have anti-cancer, antioxidant, and anti-inflammatory properties. The glucosinolate content of cauliflower can drop significantly when you cook it. Therefore, cauliflower may be healthier when eaten raw.
However, cauliflower also contains many other antioxidants that are stored during cooking and may even increase in levels after steaming or oven cooking. Like some of the other vegetables on this list, cauliflower can lower cholesterol levels due to its ability to bind to bile acids. Steaming cauliflower increases this ability. Cauliflower is a versatile vegetable that works in a variety of recipes. In many cases, it can replace starchy carbohydrates such as pasta or bread.
You have learnt everything about green vegetable name in Hindi, English and Urdu along with their scientific names. Do share it with others and if you have any query, do ask us in the comment box.
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