Benefits of bay leaf: Adding bay leaf tadka to vegetables enhances their taste. The spicy and sweet taste present in bay leaves makes vegetables tasty. The fragrance of bay leaves also enhances the aroma of vegetables. Bay leaf is very healthy. Nutrients like vitamins, minerals and antioxidants are found in it which are very beneficial for health. Adding bay leaves to vegetables daily increases the body’s immunity and prevents many diseases. Let us know the benefits of bay leaves.
Bay leaf increases immunity
Bay leaf is very beneficial in increasing the body’s immunity. Nutrients like Vitamin C, Vitamin A and antioxidants are found in abundance in bay leaves, which increase the body’s immunity. Apart from this, minerals like copper, iron, zinc and selenium present in bay leaves also strengthen the immune system. Consuming bay leaves increases antibody production in the body. In this way, eating bay leaves strengthens the body’s immunity and increases immunity.
Prevents common diseases like cold and cough
Bay leaf helps in protecting from common diseases like cold and cough. Bay leaves contain vitamin C and antioxidants which help in fighting infections by increasing the body’s immunity. Bay leaves also have anti-bacterial properties that fight viruses and bacteria. Taking steam of bay leaves or drinking tea provides relief from the symptoms of cold and cough. Therefore, common cold and cough can be avoided by consuming bay leaves.
Bay leaf can prove helpful in preventing anemia. Bay leaves contain nutrients like vitamin C, iron, folic acid and copper which help in removing the problem of low blood cells and low hemoglobin like anemia. The antioxidant properties of bay leaves reduce oxidative stress that causes anemia. Bay leaf purifies the blood and removes toxins from the body. Thus, consumption of bay leaves is helpful in keeping anemia away.
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