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Carotenoids- Sweet potatoes, carrots, pumpkins, mangoes, corn, tomatoes, spinach and melons all contain carotenoids, which reduce the risk of developing cancer. To maximise the availibilty of the carotenoids in the foods these should be eaten raw or steamed lightly.
Lutein- Vegetables such as spinach, broccoli and sprouts are high in lutein, which keeps your vision sharp and clear.
Anthocyanins- Blueberries, grapes, radishes and blackberries are full of anthocyanins, which prevent tumours from forming and suppress their growth.
Lycopene- Tomatoes, guavas, apricots, watermelons, papayas and pink grapefruit are loaded with lycopene, which may protect against cancer and heart disease.
Beta carotene- Sweet potatoes, carrots, kale, spinach, turnips, greens, cilantro and fresh thyme are rich in beta-carotene. They protect your cells from the damaging effects of free radicals and enhance the functioning of your immune system.
Vitamin C- Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin and potatoes are a good source of vitamin C. There’s also some evidence that the sulphur compounds in garlic and onions may ward off stomach and colon cancers. Other foods like chicken, seafood, reduced fat cheeses, eggs provide all important protein.

Rotis
for you!

Rice, rotis can be made from rice flour, jawar flour and bajra flour. These rotis are very nutritious but at the same time, they are vey light on the stomach. If you prefer eating only rice rotis, that’s okay. But if you combine rice flour with jawar flour, a little bajra flour and nachni flour along with soyabean flour and moong dal flour, your rotis will provide more vitamins, minerals and fibre. Also, among many health benefits, a high fibre roti tends to make a meal feel more filling and linger longer, so you stay full for a greater amount of time.