From Yam (Jimikand) to Colocasia (Arbi): 9 types of root vegetables found in India

When it comes to vegetables and nutrition, it is important to understand that veggies are majorly grown in two ways. First, there are those that are above the ground level and others below the ground level, which are also called root vegetables. Grown beneath the soil, they absorb rich minerals, making them dense in nutrients like fiber, potassium, and antioxidants. And as per experts, root vegetables that are Ayurveda-approved are an essential part of India’s culinary and nutritional heritage. From yam (jimikand) and colocasia (arbi) to sweet potato (shakarkandi), carrot, radish, and beetroot, these underground treats are versatile and are used in many ways. From improving digestion, regulating blood pressure, and boosting immunity to purifying the blood, they play many key roles in keeping the human body fit and active. Let us read more about some of the famous root vegetables found in India.

It is one of the lesser-known root vegetables and is native to North India. In states like Bihar and Uttar Pradesh, it’s often cooked as a spicy curry or shallow-fried for festive feasts. As per Ayurveda, it is good for gut health and is a rich source of fibre, potassium, and antioxidants, which is good for heart health.

It is mostly cultivated in tropical and subtropical regions and is rich in dietary fibre, vitamin E, and resistant starch that promotes gut health. It’s a great alternative to potatoes for those seeking better blood sugar control. Whether it’s the crispy arbi fry or the tangy arbi masala, this starchy root adds comfort to everyday meals and is best enjoyed with roti or paratha.

This is a winter delight and is found throughout India. It is packed with beta-carotene, vitamin A, and antioxidants, and is good for vision, skin health, and immunity. It is mostly enjoyed roasted or boiled as a snack with a topping of lemon juice and chaat masala.

It is popular in Kerala and parts of Tamil Nadu. It is high in carbohydrates and provides instant energy. It’s gluten-free and easy to digest as well. The root is also processed to make sabudana, a fasting essential across India.

It is also a winter delight and is often cooked with peas or added to mixed vegetable curries. Turnips are rich in vitamin C and potassium, which help boost immunity and regulate blood pressure. They also support liver detoxification.

This winter vegetable is grown across India and is known for improving digestion and relieving bloating. It contains compounds that support liver health and aid in detoxification. The leaves of this vegetable are also rich in fiber and are enjoyed in the form of dry sabzi.

This winter staple is rich in beta-carotene and antioxidants, that promote eye health, strengthen immunity, and improve skin glow. They are used in salads, curries, soups, and the iconic gajar ka halwa dessert, which is enjoyed across India.

This vibrant red-hue vegetable is grown in cooler regions across the country and is known to improve blood circulation, lower blood pressure, and boost stamina. It’s also a natural blood purifier. It is mostly enjoyed as a salad, or in soups, smoothies, and people also add its puree to dough and curries to gain maximum benefits.

It is mostly found in Kashmir, Punjab, and parts of Eastern India and is rich in iron and fibre, which aids digestion, boosts energy, and supports healthy blood flow. It’s also cooling for the body, making it ideal for balancing pitta dosha in Ayurveda. And it is mostly used in curries, fritters, and even pickles, offering both taste and therapeutic benefits.
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