What are Radish Leaves, Mooli ka Patta?

Radish leaves are long, green coloured with stems. These are edible and have a crunchy texture with a peppery hot flavor. Though the hotness of the radish leaves varies from mild to very strong, depending on the age and type. They are widely used in Salads, Soups and to garnish a wide range of dishes.

How to Select Radish Leaves, Mooli ke Patte

Choose bright and crisp green leaves free from blemishes. Avoid any kind of pale colour.

Culinary Uses of Radish Leaves, Mooli ke Patte

" It is very popularly chopped finely and kneaded into paratha dough. Mooli paratha is truly a filling snack with your favourite raita. " Mooli leaf vegetable made with gram flour and spices has a delectable taste. " Vegetable made out of mooli ka patta also tastes great with minimal spices " They are great in salads and soups. " Sauté it into little butter and sprinkle a little salt and pepper. Garnish with sesame seeds.

How to Store Radish Leaves, Mooli ke Patte

Clean and dry the leaves. Wrap it in a newspaper and keep it in a plastic bag. Refrigerate for 2 weeks.

Health Benefits of Radish Leaves, Mooli ke Patte The radish leaves contain more nutrition than its white root. The vitamin A and vitamin C work towards building the immune cells – WBC (white blood cells). They not only prevent the onset of common diseases like cold and cough but also form a line of prevention against the onset of chronic diseases like cancer, diabetes and heart diseases. They are low in carbs, good amount of fibre and hence diabetic friendly. See detailed benefits of radish leaves.

Nutritive Information for Radish leaves (Mooli ke patte):

½ Cup of chopped radish leaves is about 70 grams

RDA stands for Recommended Daily Allowance.

Energy - 13 calories

Protein – 1.8 g

Carbohydrate – 1.2 g

Fat – 0.2 g

Fiber – 0.48 g

Vitamins:

2541 mcg of Vitamin A = 52.9% of RDA (about 4800 mcg)

38.8 mg of Vitamin C = 97.2% of RDA (about 40 mg)

0.08 mg of Vitamin B1 (Thiamine) = 5% of RDA ( (about 1.2 to 1.6 mg for men)

0.23 mg of Vitamin B2 (Riboflavin) = 12% of RDA (about 1.4 to 1.9 mg for men)

0.38 mg of Vitamin B3 = 3.1% of RDA (about 12 mg)

Minerals:

127.2 mg of Calcium = 12.7% of RDA (about 1000 mg)

0.4 mg of Iron = 2% of RDA (about 20 mg)

10.5 mg of Magnesium = 3% of RDA (about 350 mg)

28.3 mg of Phosphorus = 4.7% of RDA (about 600 mg)

chopped radish leaves

Remove the discard the thick stems from the bunch of radish leaves. Place 1 to 2 radish leaves on a chopping board and cut them vertically at regular intervals (approx. ? inch in diameter) using a sharp knife. Line all the pieces together and cut them horizontally at regular intervals (approx. ? inch in diameter). If the recipe calls for the ingredients to be "roughly chopped," make the pieces slightly larger and proceed as per the recipe.

shredded radish leaves

Remove the discard the thick stems from the bunch of radish leaves. Place 1 to 2 radish leaves on a chopping board and cut them vertically at regular intervals (approx. ? inch in diameter) using a sharp knife. Line all the pieces together and cut them horizontally at regular intervals (approx. 2 inch in diameter). If the recipe calls for the ingredients to be "roughly chopped," make the pieces slightly larger and proceed as per the recipe.