You may hate them or love them, but you certainly can’t dismiss the importance of vegetables and other vegetarian ingredients in your daily diet. Take a look at some exotic food that are slowly finding their way into Indian homes and restaurants…..

Couscous
Couscous is crushed durum wheat semolina formed into small granules or spheres. It’s commonly served in North African, Moroccan, Tunisian, and Algerian cuisine. It’s a protein rich food.

Brussels sprouts
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name. These sprouts are rich in Vitamins K, C, B and B6, as well as other minerals. These also have anti cancer properties.

Arugula
Arugula or rocket is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. It is written Vitamin C and potassium, the flowers and seeds of this plant can also be eaten. Arugula can be eaten raw in salads or prepared in diverse ways of Mediterranean European and Turkish dishes. Peak season of this green leafy vegetable is early springs and fall.

Bok choy
It’s a type of Chinese cabbage. Chinese’s varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. Chinese’s varieties are popular in southern China, East Asia, and Southeast Asia. It tastes like, spinach with very mild bitterness. Bok choy is rich in Vitamin A, C and also has cancer prevention compounds.

Kale
Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. Kale is the powerhouse of nutrients as it is rich in Calcium, Vitamin K, Vitamin C and beta carotene. Kale has been known to block the growth of cancerous ces and can also lower cholesterol levels.

Zucchini
The zucchini, courgette or baby marrow is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp are still soft and edible. It is high in Vitamin A and potassium. It is extremely low on calories so wait watchers, you can have a new friend. Zucchini is used in Turkish, Mexican, French and Italian cooking.

Quinoa
Quinoa, a grain, is native you to South American regions. It’s a good source of Vitamin B, B6 and E, along with zinc, iron, potassium and magnesium. Cooked quinoa consists of 71.6% water, 21.3% carbohydrates, 4.4% protein, and 1.92% fat. One cup (185 grams) of cooked quinoa contains 222 calories.

Dill
Dill is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia, where its leaves and seeds are used as an herb or spice for flavouring food. Dill has antibacterial and antimicrobial qualities.

Oregano
Oregano is native to the hills of the Mediterranean countries and western Asia and has naturalized in parts of Mexico and the United States. The herb has long been an essential ingredient of Mediterranean cooking and is widely used to season many foods. With visas gaining acceptance in Indian culinary scene, Oregano has become synonyms with the little sachets of toppings one can use. It also has antifungal properties.