Saag the heritage and cultural dish review
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As the title suggests, our topic is greens. A classic dish that is loved by all age groups. A mix of various leafy greens like: spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens with minimal use of spices, it may even include paneer or cream of fresh milk. Some additional vegetables can be included like, potato, peas, carrot and turnip, even meat (chicken, fish, prawn, mutton, beef or lamb) and eggs can be added to the dish for more variety, colour and increased nutritional value. This dish is simple to make, but can be as complex or as easy as time and resources allow.
This dish originated from the Punjab region of India and is popular all over Indian states, Pakistan, Bangladesh and Nepal, this dish has multiple variations from region to region of subcontinent. Moreover saag is a popular dish in the Western region of the world, available at various restaurants, dhaaba and take away. This dish has been adopted from region to region, with close to hundreds or even thousands of cooking styles, each equally delicious. The most loved and classic style is known as sarson da saag or Punjabi saag. This dish is also inexpensive but very filling.
Greens/saag is a dish made from leafy vegetables which is eaten with bread or rice in the Indian subcontinent. It is also finely chopped with spinach, mustard, karam kala (a type of cabbage) and basil, cooked with spices and occasionally cheese. Greens are also eaten with bread made of maize flour in northern India and Bengal. In Punjab, potatoes or meat are also added. ۔
FOOD FUSION has cooked a variety of green leafy vegetables with green peppers and garlic. In thetadka, garlic, red chillies and ginger are fried in oil and butter by combining all these ingredients. Food fusion used corn flour, it makes for tasty saag.
YASMINE has used a variety of vegetables in its green leafy vegetables, while their bhagar is also unique and tasty and she recommended a pressure cooker for quick and easy recipe to save time otherwise you have to cooked saag for 3 to 4 hous. No doubt, her recipe is one of the best.
IJAZ ANSARI recipe is simple and delicious. Working women who often face time constraints can easily make greens with its help because he cooked vegetable in water then take out from water and minced with a grinder.
Nutrition value
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Green leafy Vegetables are used in saag and it is considered to provide multi vitamins. They are rich in vitamin C, folic acid, tocopherol, b-carotene and riboflavin, as well as iron, calcium and phosphorus. It is low in calories. So there are good choices for weight loss. Consuming it can be beneficial against cancer, heart disease and diabetes.
Mustard green one serving size has no fat, no cholesterol, but have 34% vitamin A, 65% vitamin C, as for competing iron (5.1%) deficiency mustard green is good food and its fat free, those people who are suffering from obesity they must use this recipe. It is loaded with dietary fibre, protein, vitamin K, manganese, calcium, vitamin B6, vitamin C and many more nutrients.
Great source of dietary fiber: Due to the presence of a high amount of fibre, people who consume sarson ka saag are less susceptible to constipation and colon cancer. Also rich in antioxidants and essential micronutrients, primarily iron, considered great for hypertension and heart patients. Saag is high in nutrition and low on calories (depending on the additional ingredients). Saag has countless benefits on a person’s health due to low fat and high presence of healthy nourishment for old and young people, patients of cardiovascular disease, high cholesterol and diabetes.
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Saag Nutrition Facts (56g) |
mg
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%
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Calories
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15 |
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Total Fat
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0.2 |
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Cholesterol
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0 |
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Sodium
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11 |
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Potassium
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215 |
6 |
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Carbohydrates
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2.6 |
1 |
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Vitamin A
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34 |
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Vitamin C
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65 |
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Calcium
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5 |
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Iron
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|
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| Nutritionix.com |
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