Avocado To Moringa? Swap With These Healthy Indian Alternatives

If you look at the Indian markets, they are brimming with ingredients such as avocado, kale, lettuce, and other similar ingredients that are not indigenous to India but originate from various areas of the world. These components are used to prepare dishes that are both delicious and nutritious. Although the addition of these fancy components contributes to our daily intake of nutrients, it is important to remember that they also contribute to the health of our wallets. In no way are we suggesting that you refrain from consuming these; rather, we would like to introduce you to certain Indian ingredients that are just as delicious as the foreign ones. It is possible to obtain a large quantity of indigenous produce in India, and one does not have to pay a high price for it. Additionally, having this produce available in your country ensures that it is both fresh and sustainable. 

Quinoa - Banyard Millet 

Swap out quinoa for banyard millet, also known as sama rice or bhagar, for a similar texture and nutritional profile. Banyard millet is naturally gluten-free, packed with protein, and rich in fibre, making it an excellent alternative. Additionally, it's an environmentally sustainable grain, and some even prefer its nutty taste over quinoa. 

Coconut - Avocado 

Replace coconut with avocado, which boasts a similar macronutrient ratio and is loaded with good fats beneficial for weight loss. While avocado may surpass coconut in some aspects, coconut offers versatility, with its water, malai, and cream being used in various culinary applications. 

Kale - Moringa 

Moringa leaves are a perfect desi swap for kale. Moringa leaves are incredibly nutritious, offering high levels of iron, protein, calcium, vitamin C, and beta-carotene. Compared to kale, moringa leaves contain twice the protein, six times the iron, and 97 times the vitamin B2, making it a powerhouse of nutrients. 

Mackerel - Salmon 

Swap mackerel or bangda for salmon, both of which are rich in omega-3 fatty acids, particularly DHA. Mackerel serves as a more affordable alternative to salmon while providing similar health benefits. For vegetarians, local flax or alsi seeds can be substituted to obtain omega-3 fatty acids. 

Kefir - Buttermilk 

Replace kefir with buttermilk, known as chaas in India. Buttermilk, especially when infused with digestive herbs, is revered in Ayurveda for its ability to enhance Agni (digestive fire), reduce vata (imbalance of air and space), lighten emotions, and alleviate digestive issues. 

Sabja - Chia Seeds 

Switch out chia seeds for sabja seeds, also known as basil seeds. While both seeds offer a plethora of nutrients like antioxidants, fibre, calcium, and protein, chia seeds are rich in omega-3 fatty acids, whereas sabja seeds are an excellent source of iron. Depending on preferences and availability, either seed can be incorporated into recipes for added health benefits.