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Herbal Foods and Its Medicinal Values

by H. Panda

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Food has been a basic part of our existence. Through the centuries we have acquired a wealth of information about the use of food as a part of our community, social, national and religious life. It has been used as an expression of love, friendship and social acceptance without knowing the medicinal values of such food. This book for the first time reveals the exact medicinal characteristics and how it works and cures  the different disease to make mankind health. This book is very useful for scientists, doctors, scholars as well as entrepreneurs.

Contents:

  • I. Nutrition:
    1. Carbohydrates
    2. Proteins
    3. Fats
    4. Minerals
    5. Calcium
    6. Phosphorus
    7. Iron
    8. Potassium
    9. Sodium
    10. Iodine
    11. Sulphur
    12. Magnesium
    13. Chlorine
    14. Manganese
    15. Copper
    16. Fluorine
    17. Molybdenum
    18. Cobalt
    19. Silicon
    20. Zinc
    21. Vitamins
    22. Vitamin A
    23. Vitamin D
    24. Vitamin E
    25. Water-soluble vitamins
    26. Vitamin B-complex group
    27. Vitamin B1(Thiamine or Aneurine Hydrochloride)
    28. Vitamin B2 (Riboflavine)
    29. Vitamin B6 (Pyridoxine hydrochloride, adermin)
    30. Vitamin B12 (Cyanocobalmin)
    31. Folic acid (Pteroylgltuamic Acid PGA)
    32. Nicotinic Acid (NIACIN)
    33. Pantothenic Acid (P.A.)
    34. Lecithin
    35. Choline
    36. Inositol
    37. Methionine
    38. Biotin
    39. Vitamin C (Ascorbic acid)
    40. Vitamin K (Acetomenaphthone)
    41. Laxoflavin
    42. Vitamin P (Bioflavonoids)
    43. Reasons for vitamin deficiency in general
    44. B complex and multi-vitamin preparations of great use
    45. Enzymes
  • II. Foods:
    1. Fruits
    2. Apple
    3. Apricot
    4. Banana
    5. Bullocks-heart
    6. Bread fruit
    7. Cashew-fruit
    8. Cherries
    9. Custard-apple
    10. Currants
    11. Dates
    12. Figs
    13. Cluster-figs
    14. Grapes
    15. Guava
    16. Jack-fruit
    17. Jambul fruit
    18. Citrus fruits
    19. Lime
    20. Grape-fruit
    21. Pomelo
    22. Orange
    23. Bitter-orange
    24. Sweet-orange
    25. Giant-lemon or citron
    26. Loquat
    27. Mango
    28. Water-melon
    29. Muskmelon
    30. Palmyra
    31. Papaya
    32. Passion fruits
    33. Peach
    34. Pear
    35. Pear-avacado
    36. Pineapple
    37. Plums
    38. Pomegranate
    39. Raspberry
    40. Strawberry
    41. Tomato or love apple
    42. Toddy palm-fruit
    43. Wood-apple
    44. Zizyphus
  • III. Miscellaneous fruits: 
    1. Litchi
    2. Mangosteen
    3. Mulberry
    4. Langsat
    5. Fox-berry
    6. Kamrakh
    7. Belamboo
    8. Sapota
    9. Phalsa
    10. Pruns
    11. Quince.
  • IV. Leafy and non-leafy vegetables:
    1. Agathi
    2. Alternanthera sessilis
    3. Amaranth
    4. Amaranthus spinous
    5. Amaranthus viridus
    6. Amaranthus polygamus
    7. Bamboo
    8. Bamboo manna
    9. Bathua leaves
    10. Bengal garm leaves
    11. Bitter sweet
    12. Brussel sprout
    13. Cabbage
    14. Carrot leaves
    15. Celery
    16. Coriander leaves
    17. Curry leaves
    18. Drum stick leaves
    19. Endive
    20. Evolvulus alsondis
    21. Fenugreek
    22. Garden cress
    23. Indian sorrel
    24. Ipomoea
    25. Khesari leaves
    26. Lettuce
    27. Mint
    28. Dill-leaves
    29. Red sorrel
    30. Spinach.
  • V. Miscellaneous vegetables: 
    1. Arthichoke
    2. Asparagus adscendens
    3. Asparagus-sarmentosus
    4. Atriplex
    5. Allium ascalonicum
    6. Boerhaavia diffusa
    7. Brahami
    8. Coleus aromaticus
    9. Coleus perviflorous
    10. Canna edulis
    11. Flysanthus hyssopiodes
    12. Oldenlandia
    13. Parslane
    14. Thick leaved lavender
    15. Trichodesma indicum
  • Non-leafy vegetables:
    1. Amla
    2. Star-goose berry
    3. Ash gourd
    4. Bitter gourd
    5. Bottle gourd
    6. Brinjal
    7. Broad beans
    8. Double beans
    9. Calabash cucumber
    10. Cauliflower
    11. Chocho marrow
    12. Cluster beans
    13. Cucumber
    14. French beans
    15. Goa beans
    16. Kandori
    17. Khamrak
    18. Lady's finger
    19. Peas
    20. Pumpkin
    21. Cucurbita pepo
    22. Ridge gourd
    23. Bitter ridge gourd
    24. Snake-gourd
    25. Wild snake gourd
    26. Parwal
    27. Soya-bean
    28. Sundakai
    29. Sword-bean.
  • VII. Roots and tubers:
    1. Beet root
    2. Carrot
    3. Colocasia
    4. Onion
    5. Potato
    6. Radish
    7. Sweet Potato
    8. Tapioca
    9. Turnip
    10. Yam
  • VIII. Nuts and oil seeds:
    1. Almond
    2. Brazil nut
    3. Butter-nuts
    4. Cashew nut
    5. Coconut
    6. Chestnut
    7. Cobnut
    8. Cudpahnuts or almonds
    9. Filbert nut
    10. Groundnut or peanut
    11. Pistachionut
    12. Walnut
    13. Water chestnut
    14. Castor seed
    15. Cotton seed
    16. Gingelly seeds
    17. Olive oil
    18. Safflower seed
    19. Sunflower seeds.
  • IX. Cereals or millets:
    1. Bajara
    2. Barley
    3. Oats
    4. Jawar
    5. Italian millet
    6. Maize
    7. Ragi
    8. Rice
    9. Rough chaff
    10. Wheat
    11. Farex.
  • X. Pulses:
    1. Bengal gram
    2. Black gram
    3. Cow-gram
    4. Field bean
    5. Green gram
    6. Horse gram
    7. Khesri dal
    8. Lentil
    9. Red-gram.
  • XI. Spices:
    1. Asafoetida
    2. Cardamom
    3. Chillies
    4. Cinnamon
    5. Clove
    6. Coriander
    7. Cumin
    8. Garlic
    9. Ginger
    10. Mace and Nutmeg
    11. Omum
    12. Pepper
    13. Saunf
    14. Sinapis
    15. Tamarind
    16. Turmeric.
  • XII. Miscellaneous foods:
    1. Areca nut
    2. Arrowroot
    3. Betel leaves
    4. Cocoa
    5. Coffee
    6. Honey
    7. Kola
    8. Sago
    9. Sugar cane
    10. Sugar
    11. Tea
    12. Vinegar
    13. Yeast
    14. Poppy seeds.

 

 

 





Detailed Product Info:

Title: Herbal Foods and Its Medicinal Values
Author(s): H. Panda
ISBN: 8186623744
Year of Publication: 2004
Bibliographic Information: Pages: xxxvi+808
Format: Soft Cover
Language: English
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