Eating raw veggies and herbs in a Indian curry is an easy and inexpensive way to create a healthy meal, according to research conducted by a research group.
The Times Of India reports that the research group of students from the University of Kerala, Hyderabad and the Indian Institute of Technology, Delhi, has conducted research to prove the safety of the raw vegetables and herbs and to help people avoid the potentially harmful effects of processed foods.
The group of nine students, who were part of the Food Science & Technology Department of the University, tested the effectiveness of the four main types of raw veggies in a range of dishes including curry, masala, kebabs, roti and roti pakoras.
They were also able to quantify the health benefits of the spices, and the potential health risks, based on various studies.
The students found that raw veggies have no toxic effect on the body, but that the chemical content of them varies depending on the variety and preparation of the food.
The study also found that some vegetables were safe to eat raw, while others were unsafe.
However, the students said they wanted to explore further to understand whether the vegetables had any negative effects on the gut, liver, kidney or heart.
According to the Times of Indian, the group has also set up a website for people to track the health effects of their raw veggies.
The paper also noted that the raw vegetable study had not been conducted in the US or UK because they have not yet introduced a food that contains raw vegetables in their diets.
It also said the study had also not included a control group of people, as it was unclear if people would have eaten similar amounts of the same vegetables if they had been given the same amounts of raw vegetables.