Eating the leaves of this plant in their raw form is considered as a tonic for body, mind and soul. The nutritional value of these leaves is quite high being a rich source of vitamin A and C, calcium, zinc, iron and chlorophyll. Eating few leaves raw can reduce stress and anxiety, protect body against toxic chemicals, reduce the risk of cancer, protect against infection, treat wounds, lower blood sugar and cholesterol levels, ease inflammation and joint pain, decrease stomach acid, increase mucus secretion, cure diarrhoea, nausea and vomiting.
Being loaded with vitamin A, iron, folate, manganese and fibre, these leaves are considered nutrient-rich. Eating mint leaves in raw form helps protect your body from oxidative stress caused by free radicals, improve brain function, soothe digestive disorders, prevent and cure cold symptoms and reduce bacteria that cause bad breath.
Cilantro is jam-packed with antioxidants, vitamin C, provitamin A and K and trace amounts of folate, manganese, potassium, beta-carotene, choline, lutein and zeaxanthin. Besides adding flavour to the food, eating raw cilantro, also known as coriander leaves, protects skin against UVB radiation damage, reduces frequency of migraines, soothes inflammation, inhibits damage to cells due to oxidative stress, promotes heart health, aids digestion, promotes brain function, helps lower blood sugar and combats breast and prostate cancer.Curry leaves
Curry leaves are a rich source of vitamin A, B and C, amino acids, calcium, fibre, protein, phosphorus and iron. Eating raw curry leaves helps reduce weight, fight cancer, improve vision, strengthen hair, improve their quality and growth, lower sugar level, combat anaemia, improve skin health, cure diarrhoea, increase digestive secretion and reduce morning sickness.
Although bitter in taste, neem leaves contain amazing health doles. The leaves contain chemicals that might help reduce blood sugar level, heal ulcers in the stomach, treat headaches, nourish hair, improve skin, remove toxins from blood and enhance the activity of free radical scavenging.