mashaparni :
Rasa: Madhura Tikta Guna: Laghu Snigdha
Veerya: Sheetha
Vipaka: Maduram
Karma: Pittahara Vatahara
It is nutritious and is recommended for diabetics, as are other pulses. It is very popular in the Punjabi cuisine, as an ingredient of dal makhani. In Bengal it is made as a preparation called Biulir Dal. In Rajasthan, It is used to prepare dal which is especially consumed with "Bati".
Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983mg/100g), calcium (138mg/100g), iron (7.57mg/100g), niacin (1.447mg/100g), Thiamine (0.273mg/100g), and riboflavin (0.254mg/100g). Black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India. Black gram has been shown to be useful in mitigating elevated cholesterol levels.
- » Classification and names of mashaparni
- » Synonyms and definitions of mashaparni
- » Drug Properties of mashaparni
- » Chemical Constituents of mashaparni
- » Standardization of mashaparni
- » Parts used and Dosage of mashaparni
- » Morphology and Histology of mashaparni
- » Distribution and Conservation of mashaparni
- » Cultivation of mashaparni
- » mashaparni in the market
- » Medicinal Uses of mashaparni
- » Researches and clinical trails of mashaparni
- » mashaparni in other sytems of medicine
- » Ayurvedic formulations with mashaparni
- » Images of mashaparni
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