A new study conducted by the International Centre for Tropical Agriculture has found that most of the food that we eat on a regular basis has travelled a long way before reaching our homes, and that the origins of two-thirds of the fruits, vegetables, legumes and other agricultural produces can be traced to far away ancient civilisations. Hence, food items that are important elements of our diet, like potatoes, tomatoes and many other vegetables, actually have foreign origins. However, there are a number of vegetables and fruits, which are loaded with health boosting and disease fighting nutrients, that are indigenous to the country. We take a look at eight such fruits and vegetables, and their health benefits:

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Brinjal: The humble brinjal, also called egg plant or aubergine, is native to the Indian sub continent. The Sanskrit name for brinjal is ‘vatinganah’, which became Badinjana, when it travelled to Persia. The Arabs then took it to the west, where the French called it ‘Aubergine’ - a name that the English use as well. Back home, the original ‘vatinganah’ became Brinjal, and the name is used in South Africa and the West Indies, as well.

Used in various India cuisines, the brinjal is loaded with fiber and nutrients such as potassium, vitamin C, vitamin-B6 and phytonutrients which protect the brain cells from damage, and preserve the memory function. The vegetable also has a high water content and so is ideal for people looking to lose weight.

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Pigeon pea: Used widely in Indian cooking, the pigeon pea or toor dal is known to have been domesticated in India at least 3,500 years ago, from where it travelled to East Africa and West Africa. The Europeans encountered it in Africa and introduced it to the West. The Indian subcontinent is currently the leading producer of pigeon pea.

The toor dall is a good source of proteins, especially for vegetarians. It also contains other vital nutrients such as thiamin, magnesium, phosphorus, potassium, copper, and manganese, and is also high in folate, which plays an important role in DNA synthesis and repair, and is a necessary vitamin for pregnant women.

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Sugarcane: Indigenous to south Asia, the Saccharum barberi variety of the sugarcane, which is used for the production of sugar, has its origins in northern India. While the exact period when sugar cane started to be used for sugar production is unclear, the earliest evidence comes from ancient Sanskrit and Pali texts. In the 8th century, the Arab traders took sugar to other parts of the ancient world such as Mesopotamia, Egypt, Andalusia, North Africa and the Mediterranean.

While the refined form of sugar may not be healthy, sugarcane in its natural form, or the juiced version, is a great energy source and is known to contain traces of vitamin-B9, calcium and phosphorus. Sugarcane juice has also been known to help combat cancer, as it is alkaline in nature due to the high concentration of calcium, magnesium, potassium, iron, and manganese. It also contains Alpha Hydroxy Acids (AHA) which are known to keep the skin clear from acne, blemishes and prevent ageing.

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