Herbal Foods and Its Medicinal Values

by H. Panda

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.