The Ayurvedic Guide to Consuming Salad for Optimal Nutrition

Kathmandu. As summer begins, we tend to consume more salads. Salads are rich in fiber, minerals, and vitamins, which contribute to a healthy body. However, if consumed improperly, their nutritional value decreases. Therefore, Ayurveda specifies the correct time and method for eating.

Is it right to add salt and chaat masala to salad?
People often prefer to add salt, chaat masala, or lemon to their salads. However, this method reduces the nutritional value of the salad, leaving only fiber. If you eat salad this way, your body is deprived of its actual nutrition. According to Ayurveda, salad should be eaten in its simple and natural form. Cut the salad into small pieces, mix well, and use green chilies or black pepper for flavor. Include coriander leaves and raw coconut in the salad as well. This further increases the nutritional value of the salad.

Eat it steamed
Some people experience digestive problems when eating raw salad. In such cases, you can eat the salad lightly steamed. Instead of boiling the salad in water, use a steamer to cook it. This will preserve the nutrients in the salad and make it easier to digest.

Avoid these mistakes
Ingredients like lemon, salt, Maggi masala, and chaat masala should not be added to salads. This inadvertently increases sodium levels in the body. Adding extra spices can be harmful to health. Also, avoid eating salad with meals. As much as possible, do not eat salad with food. It is best to eat salad one hour before a meal. Salad consumption can help control weight. It improves digestion, enhances eyesight, and keeps heart health in check.

(Disclaimer: This content, including advice, is prepared from online sources for general information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your doctor for more information.)