Benefits of Şalgam

Dr. Ram Bdr Bohara
Dr. Ram Bdr Bohara

Technically it is called Brassica rap. Şalgam is the popular name of the two closely related biennial herb of the family Cruciferae. The common Şalgamhas a flattened, white flashed tuberous root crowned by a compact tuft of thick green hairy leaves from the center of which a flower stem rises about 18 inches and bears numerous yellow flowers.

The Swedish Şalgam has a more globular yellow flashed root with a leafy neck and glaucoma bluish, hairless cabbage-like leaves. Its flowers are also yellow. The common turnip is a quick-growing plant sown as soon as the soil can be worked in spring or in midsummer.

The first sowing produces roots for late spring and early summer use; the second for autumn consumption.Turnips are very rich in Vitamin A, B, C. They also contain calcium, sodium and sulfur. They are very useful in cases or rapid pulse, physical weakness, tender joints, stammering, catarrh, poor appetite, and digestive disturbances.

Şalgam leaves contain more calcium than any other vegetable. It is an excellent food for growing children and in softening of bones. The combination of Şalgam leaf juice and carrot and dandelion juice is one of the most effective means of hardening the teeth as well as the entire bone structure of the body.

The high magnesium content of the dandelion together with the calcium in the Şalgamleaves and the element of the carrot combine to give this firmness and strength.

Note: There are many health benefits of Şalgam grown in our Karesa Bari, such as Şalgam, which we get many vitamins by eating raw or cooked.

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Dr. Ram Bahadur Bohara is the Chairman of the of Nepal Alternative Medical Development Council, Advisor of Science Infotech and Health Columnist and Journalist of Nepalpatra .

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