Food Value of Black Gram

Black gram is boiled and eaten whole or after splitting into dhal. It is extensively. used in
various culinary preparation like curries and papad. The green pods are eaten as vegetables
and they are highly nutritious. The hulls or the outer covering of gram and straw are used as
cattle feed.

Black Gram*
Food Value Minerals and Vitamins
Moisture - 10.9% Calcium - 154 mg
Protein - 24.0% Phosphorus - 385 mg
Fat - 1.4% Iron - 9.1mg
Fibre - 0.9% Small amount of Vitamin B Complex
Minerals - 3.2% * Values per 100 gm's edible portion
Carbohydrates - 59.6% Calorific Value - 341

Natural Benefits and Curative Properties of Black Gram.

Black gram is demulcent or soothing and cooling agents. It is an aphrodisiac and nervine
tonic. However, excessive use of black gram causes flatulence which can, however, be
prevented by adding little asafoetida, pepper and ginger in the culinary preparations. It should
not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as
it contains oxalic acid in high concentration.

 Diabetes :- Germinated black gram, taken with half a cupful of fresh bitter gourd
juice and a teaspoonful of honey is highly beneficial in the treatment of milder type of
diabetes. It should be used once daily for three to four months with restriction of
carbohydrates. Even in severe cases, regular use of this combination, with other
precautions, is useful as a health giving food for the prevention of various
complications that may arise due to malnutrition in diabetic patients.
 Sexual Dysfunction :- Black gram dhal soaked in water for about six hours and then
fried in pure cow's ghee. after draining the water is an excellent sex tonic. It can be
used with wheat bread and honey with highly beneficial results in functional
impotency, premature ejaculation and thinness of the semen.
 Nervous Disorders:- The above preparation eaten with half boiled egg is an excellent
tonic in nervous disorders such as nervous weakness, weakness of memory,
schizophrenia and hysteria.
 Hair Disorders :- Washing the hair with a paste of cooked black gram dhal and
fenugreek lengthens the hair, keeps them black and cures dandruff.
 Digestive System Disorders :- Black gram is valuable in digestive system disorders.
In the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and
diarrhea.
  Rheumatic Afflictions :- A liniment made from black gram is useful as an external
application in rheumatism, contracted knee and stiff shoulder. It is prepared by boiling
about 4 Kg's. of black gram pulse in 38.4 litres of water. It should be boiled down to
about 9.6 litres and strained. The strained decoction should be boiled with about 2.5
litres of sesame oil and 1/2 kg. of rock salt till the water has been evaporated. Paste of
the fresh root is also useful in rheumatic pains.
 stern Asia.
 Food Value of Rice
 Starch constitutes the bulk of the rice grain. The protein content of the rice is lower
than that of wheat, but is of superior quality and utilized better by the body than the
wheat protein. The ancient and modern Oriental healers through traditional medicines
have always advocated the use of natural brown rice as a key to youthful health-
building. The processing removes many of the valuable B-complex vitamins and
some of the minerals.
 Raw Hand pounded Rice*
Food Value Minerals and Vitamins
Moisture - 13.3% Calcium - 10 mg
Protein - 7.5% Phosphorus - 190 mg
Fat - 1.0% Iron - 3.2 mg
Fibre - 0.6% Small amount of Vitamin E
Minerals - 0.9% Small amount of Vitamin B Complex
Carbohydrates - 76.7% Calorific Value - 346
* Values per 100 gm's edible portion  

 Raw Milled Rice*

Food Value Minerals and Vitamins
Moisture - 13.7% Calcium - 10 mg
Protein - 6.8% Phosphorus - 160 mg
Fat - 0.5% Iron - 3.1 mg
Fibre - 0.2% Small amount of Vitamin E
Minerals - 0.6% Small amount of Vitamin B Complex
Carbohydrates - 78.2% Calorific Value - 345
* Values per 100 gm's edible portion  

 Natural Benefits and Curative Properties of Rice.

 Food Value of Bengal Gram
 The whole dried Bengal gram seeds are cooked or boiled. They are also consumed
raw after soaking them in water. For preparation of dhal, the seeds are sprinkled with
water and heaped overnight to soften the husk and are then dried before milling. Flour
 is made by grinding seeds. This flour is one of the main ingredients of many forms of
Indian confectionary made with ghee and sugar. It is also used for preparing many
tasty snacks like sev, chila and pakoras and curnes like koftas. Green pods and tender
shoots are used as a vegetable.
 Bengal Gram (Whole Dried Seeds)*
Food Value Minerals and Vitamins
Moisture - 9.8% Calcium - 202 mg
Protein - 17.1% Phosphorus - 312 mg
Fat - 5.3% Iron - 10.2 mg
Fibre - 3.9% Vitamin C - 3 mg
Minerals - 3.0% Small amount of Vitamin B Complex
Carbohydrates - 60.9% Calorific Value - 341
* Values per 100 gm's edible portion  

 Bengal Gram (Dhal made from Seeds)*

Food Value Minerals and Vitamins
Moisture - 9.9% Calcium - 56 mg
Protein - 20.8% Phosphorus - 331 mg
Fat - 5.6% Iron - 9.1 mg
Fibre - 1.2% Small amount of Vitamin B Complex
Minerals - 2.7% Vitamin C - 1 mg
Carbohydrates - 59.8% * Values per 100 gm's edible portion
Calorific Value - 345

 Food Value of Bengal Gram

 The whole dried Bengal gram seeds are cooked or boiled. They are also consumed
raw after soaking them in water. For preparation of dhal, the seeds are sprinkled with
water and heaped overnight to soften the husk and are then dried before milling. Flour
is made by grinding seeds. This flour is one of the main ingredients of many forms of
Indian confectionary made with ghee and sugar. It is also used for preparing many
tasty snacks like sev, chila and pakoras and curnes like koftas. Green pods and tender
shoots are used as a vegetable.
 Bengal Gram (Whole Dried Seeds)*
Food Value Minerals and Vitamins
Moisture - 9.8% Calcium - 202 mg
Protein - 17.1% Phosphorus - 312 mg
Fat - 5.3% Iron - 10.2 mg
Fibre - 3.9% Vitamin C - 3 mg
Minerals - 3.0% Small amount of Vitamin B Complex
Carbohydrates - 60.9% Calorific Value - 341
* Values per 100 gm's edible portion  

 Bengal Gram (Dhal made from Seeds)*

Food Value Minerals and Vitamins
Moisture - 9.9% Calcium - 56 mg
Protein - 20.8% Phosphorus - 331 mg
Fat - 5.6% Iron - 9.1 mg
Fibre - 1.2% Small amount of Vitamin B Complex
Minerals - 2.7% Vitamin C - 1 mg
Carbohydrates - 59.8% * Values per 100 gm's edible portion
Calorific Value - 345