Trunips شلجم

Turnips  شلجم : Turnip is white colored conical root vegetable with purplish or light green hue, its flesh is entirely white and leaves are also edible and contain vitamin A, vitamin C, folate and minerals. Turnip is rich in fiber and vitamin C. 

It has characteristic taste and widely used in south Asia in dishes and usually eaten cooked with meat. Like all vegetables, turnip is full of vitamins and minerals. Vitamin C is an antioxidant and important for making collagen, a binding substance which hold different tissues together specially skin.

Vitamin C is very important for maintaining healthy, young, beautiful skin and useful for maintaining flexibility of blood vessels and integrity of vital organs. Vitamin C is powerful anti aging vitamin.

In addition, turnips also contain folic acid, which is also very important for body and needed for renewal of body cells. High mineral content maintains electrolyte balance in body, prevents from dehydration, and improves water balance.

Turnip leaves should not be discarded and used as salad. Because they also contain high amount of vitamin A and folic acid and numerous minerals useful for body. As a rule try to consume vegetables in raw form to achieve their highest antioxidant and mineral content.

In this page, we are going to discuss about turnips benefits, advantages, and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Turnips Benefits in Urdu and Hindi:
Shaljam ka shumar barre saghir ki mashoor sabziyon mein kiya jata hai. Yeh wahid sabzi hai jisay khanay kay alawah chiranay kay liye bhi istemal kiya ja sakta hai kiyun kay is ka doosra nam gongo bhi hai aur gongo ahmaq shakhs ko kahtay hain. Yeh sabzi mosame sarmar mein dastyab hoti hai. Iss ki kasht august aur november kay alawah july mein bhi ki jati hai.

Bay had mashoor aura am sabzi hai jo paka kar khanay kay alawah kachi halat mein bhi mazedar hai aur isay kachi halat mein bhi khaya jata hai aur yeh is terha koee nuqsan deh bhi nahin hai isay aka kar bhi khaya jata hai aura char bhi dala jata hai. Jo bay had laziz hota hai. Sada halat mein ya gosht kay hamrah isay salan banakar khana mufid batlaya gaya hai.

Phasphoras, protein, calcium aur vitamin H, C kay alawah folad bhi wafar miqdar mein is ka hissa hai. har mizaj kay liye mozon hai.

Shalgham aur methi adh adh chantank lain aur isay panch chantank pani mein josh day lain. Jab pani chothai reh jai to isay utar kar kapray say chan lain. Nisf subha nim garak karkay pi lain aur baqi nisf sham ko nim garam karkay pi lain yeh joshandah gurdah aur masanay say  pathriyan nikalnay mein bay had mufid hai.

Shalgham par kapra lapait lain aur gul hakmat karkay itni dair isay tanur mein rakh chorain kay who pukhta hojai. Phir matti alag karkay is ka pani nichor lain is mein zara si misri milain aur khain. Khushk khansi ka khatima hojaiga.

Yeh garam tar mizaj honey kay sath agar isay gosht kay hamrah pakaya jai to is ka mizaj motadil ban jata hai.

Shalgham pait ko saf kardaita hai. melon hai aur bhook paida karta hai.

Shalgham pait mein riyah paita karta hai magar namak ka istemal isay khatam kardaita hai. Aur isay khanay say ba faraghat ijabat hoti hai aur mada saf hojata hai.
Woh log ji shalgham khor hain inhain kamar, gurdah aur pusht mein dard nahin hota.
Agar shamgham mein sirka aur garam masalah shamil karliya jai to ziyadah behtar nataij hasil hotay hain.

Isay khanay say balgham  paida hota hai. kacha shalgham nafah paida karta hai is liya isay turshi aur garam masalah kay bagair nahin khana chahiye.

Shalgham salan ya salad donon terha istemal kiya jasakta hai. isay agar baghair gosht kay pakakar khaya jai to ziyadah faida bakhsh hot ahai. Garam tar mizaj hai.

Shalgham maday say reh ko kharij karta hai qabz kusha hai khanay ko hazam karnay mein madad daita hai.

Shalgham badan ki kamzori aur laghari ko khatam karta hai. jisam ko taqatwar banata hai.shalgham jigar ko taqat daita hai aur jigar ki pathri ko tor daita hai.

Shalgham khushk khansi kay liye bay had mufid hai.
Shalgham nazar ko tez karnay kay liye bay had mufid hai.
Shalgham garam tar mizaj honay kay sath agar isay gosht kay hamrah pakaya jai to is ka mizaj motadil ban jata hai.
Shamgham pait ko saf kardaita hai aur bhook paida karta hai.

Zafe jigar, ganthiya, zafemasana-o-naqras mein shalgham bay had mufid ghiza hai aur dawa hai is ka musalsal istemal in amraz say nijat dilate hai.

Shalgham zud hazam honay kay bais kamzor ashab aur marizon kay liye behtarin dawa aur ghia hai.

Shalgham ka salan aura char khansi ko khatam kardaita hai. Saleh khoon paida karta hai aur musafi khoon bhi hai.

Shalgham kat kar aur qatlay bana kar khushk bhi karliya jata hai aur phir isay paka kar khaya jata hai isterha dard madah walon kaykay liye is ka shorba behtar dawa hai.

Shamgham pait mein riyah paida karta hai, magar namak ka istemal isay khatam kardaita hai a ur isay khanay say ba faraghat ijabat hoti hai aur madah saf hojata hai.

Shalgham khanewalon ko kamar,gurdah aur pusht mein dard nahin hota.
Shalgham mein sirka aur garam masaleh shamil karliya jai to ziyadah behtar nataij hasil hotay hain