|
Pulses
All pulses, except for soya beans, are very similar in nutritional content. They are rich in protein, carbohydrate and fibre, and low in fat which is mostly of the unsaturated kind. They are also important sources of some B vitamins. Fresh pulses contain vitamin C, but this declines after harvesting and virtually all is lost from dried pulses. Canned pulses however, retain about half their vitamin C except for canned, processed peas which have been dried before canning. Canning doesn't affect the protein content, eliminates the need for soaking and considerably reduces the cooking time compared with dried pulses. Frozen peas will have also lost about a quarter of their vitamin C content.
Bengal Gram - It is one of the most important pulses in India. It has many medicinal properties. Soaked in water over night and chewed in the morning with honey, the whole gram seed acts as a general tonic. It helps in curing diabetes, anaemia, digestive system disorders, and skin and hair related diseases.
Green Gram - The green gram is one of the most holesome among all pulses. It forms a very nutritious article of diet. Cooked dal of green gram is a very digestive food for invalid and sick people.If applied in the form of powder, it is said to be helpful in relieving the heat and burning of the eyes.It also cures fevers and helps in beauty aid.
Black Gram - It is one of the most highly prized pulses. Blackgram is boiled and eaten whole after splitting into dal.It is demulcent or soothing and cooling agent. It is an nervine tonic. It cures diabetes nervous disorders, hair disorders, digestive system disorders, and rheumatic pains.
Pigeon Pea - One of the most important pulses. The fresh leaves are used as vegetables. Dried seeds are added to soups and stews. It is easily digested and suitable for invalids. It relieves inflamation of internal organs.Helps in cure of baldness, jaundice, inflamation and piles.
|
