Superfoods are the centre of attention for maintaining sustainable health goals worldwide. But the reliance on strange superfoods—which are frequently imported from far-off places—raises concerns about accessibility and sustainability. A wealth of regional superfoods found in India provide good substitutes that support environmental sustainability as well as human wellness.
Due to its high protein content and necessary amino acids, quinoa has gained popularity as a superfood and is now a mainstay in diets for health-conscious people. On the other hand, amaranth (rajgira), the local counterpart, is far more sustainable and just as nutritious. Protein, fibre, and micronutrients including manganese, iron, and magnesium are all abundant in amaranth. As amaranth is grown locally throughout India, as opposed to quinoa, which is frequently imported from South America, it is a more environmentally responsible option. Add amaranth to your diet by using it in rotis, porridges, or even as a rice substitute.
The great nutritious richness of kale, especially its high levels of vitamins A, C, and K, has led to its immense popularity. However, moringa leaves (from the drumstick tree) provide equally good, if not better, nutritional value. In addition to its profusion of vitamins, minerals, and antioxidants, moringa also has anti-inflammatory qualities. Compared to the imported kale, it is a more sustainable choice because it grows widely throughout India. Powdered moringa leaves can be taken as a supplement or added to soups and smoothies.
Jackfruit (Kathal) instead of Avocado
Despite their substantial environmental impact, avocados are being imported in large quantities due to the current avocado obsession. India’s native jackfruit offers a more environmentally friendly option. In addition to being high in fibre, potassium, vitamins A and C, and antioxidants, jackfruit is well-known for these nutrients. Its texture and adaptability to both sweet and savoury recipes allow it to be used as a meat substitute. Accepting jackfruit helps local producers while also lowering the carbon burden of avocado transportation.
Turmeric (Haldi) instead of Matcha
Japan’s matcha, a powdered green tea that has been finely milled, is well known for its antioxidant qualities. But turmeric, a common ingredient in Indian cooking, has similarly amazing health advantages. Turmeric’s primary ingredient, curcumin, has strong antioxidant and anti-inflammatory properties. Turmeric is generally accessible and can be included in meals in a variety of ways, including teas, curries, and golden milk. This regional superfood is environmentally friendly and helps achieve sustainable health goals.
Indian Gooseberry (Amla) instead of Goji Berries
Goji berries are well regarded for their antioxidant and high vitamin C content. Goji berries are inferior to amla, or Indian gooseberry, in these two areas. In addition to being high in vitamin C, amla also has a number of flavonoids and polyphenols that support its antioxidant potential. It enhances skin radiance, digestive health, and immunological function. Amla is a flexible and sustainable substitute for goji berries. It can be eaten raw, dried, or as a juice.
Finger Millet (Ragi) instead of Chia Seeds
Chia seeds are highly valued for their protein, fibre, and omega-3 fatty acid content. But finger millet, or ragi as it’s called in India, makes a great local replacement. Ragi is a nutritional powerhouse since it is high in calcium, iron, and vital amino acids. It is especially helpful for blood sugar regulation and bone health. Traditional foods like ragi porridge, rotis, and even baked products can incorporate ragi into one’s diet.
Sweet Potatoes (Shakarkandi) instead of Sweet Corn
In addition to its sweet flavour, sweet corn has other health advantages, such as antioxidants and fibre. Shakarkandi, or sweet potatoes, provide a more wholesome and environmentally friendly substitute. Sweet potatoes promote immune system function, digestive health, and ocular health because they are high in dietary fibre, potassium, and vitamins A and C. They are a great alternative to sweet corn because of their versatility—they may be mashed, roasted, or added to stews and curries.
