NAME : SHAMBHAVI SHUKLA

ROLL NO. : 79

DEPARTMENT OF SWASTHAVRITTA AND YOGA

MILLETS
 Finger Millet (Ragi): Rich in calcium and iron.
 Pearl Millet (Bajra): High in protein and fiber.
 Foxtail Millet (Thinai): Good source of minerals and
vitamins.
 Sorghum (Jowar): Gluten-free with high nutritional
content.
 Little Millet (Kutki): Packed with nutrients and easy to
digest.

1. SORGHUM
 Botanical Name: Sorghum bicolor
 Rasa Panchak Rasa (Taste): Madhura (Sweet), Kashaya
(Astringent)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive taste): Madhura (Sweet)
 Prabhava (Special effect): It is not commonly associated
with a specific special effect.
 Gunas (Qualities): Laghu (Light), Ruksha (Dry)-
Nutritive Value:

1
2. RAGI
 Botanical Name: Eleusine coracana
 Local Name: Ragi (also known as Finger Millet)
 Rasa (Taste): Madhura (Sweet), Tikta (Bitter)
 Guna (Qualities): Guru (Heavy), Snigdha (Unctuous)
 Veerya (Potency): Sheeta (Cooling)
 Vipaka (Post-digestive taste): Madhura (Sweet)
 Prabhava (Special effect): Ragi is often considered
beneficial for strengthening the body.
 Nutritive Value:

3. BAJRA
 Botanical Name: Pennisetum glaucum

2
 Local Name: Bajra (also known as Pearl Millet)
 Rasa (Taste): Madhura (Sweet), Kashaya (Astringent)
 Guna (Qualities): Guru (Heavy), Snigdha (Unctuous)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive taste): Madhura (Sweet)
 Prabhava (Special effect): Bajra is traditionally
considered to be nourishing and strengthening.
 Nutritive Value:

4. KUTKI
 Botanical Name: Picrorhiza kurroa
 Local Name: Kutki
 Rasa (Taste): Bitter
 Guna (Quality): Light, Dry
 Veerya (Potency): Cold
 Vipaka (Post-digestive effect):
Pungent

3
 Prabhav (Special Effect): Liver tonic
Nutritive Value:

5. FOXTAIL MILLET
 Botanical Name: Setaria italica
 Local Name: Foxtail Millet
 Rasa (Taste): Sweet
 Guna (Quality): Light, Dry
 Veerya (Potency): Heating
 Vipaka (Post-digestive effect):
Sweet
 Prabhav (Special Effect): Strengthens Ojas (vital
essence) Nutritive Value:

4
CEREALS
1. Wheat
2. Rice
3. Maize (Corn)
4. Barley
5. Oats

1. WHEAT
 Botanical Name: Triticum aestivum
 Local Name: Wheat
 Rasa (Taste): Sweet

5
 Guna (Quality): Heavy, Unctuous
 Veerya (Potency): Heating
 Vipaka (Post-digestive effect):
Sweet
 Prabhav (Special Effect):
Nourishing Nutritive Value :

6
2. RICE
 Botanical Name: Oryza
sativa
 Local Name: Rice
 Rasa (Taste): Sweet
 Guna (Quality): Heavy, Unctuous
 Veerya (Potency): Cooling
 Vipaka (Post-digestive effect): Sweet
 Prabhav (Special Effect): Nourishing
Nutritive Value:

3)MAIZE
7
 Botanical name : Zea
mays
 Local Name: Maize (Corn)
 Rasa (Taste): Sweet
 Guna (Quality): Light, Unctuous
 Veerya (Potency): Heating
 Vipaka (Post-digestive effect): Sweet
 Prabhav (Special Effect): Nourishing
Nutritive Value:

3. BARLEY

8
 Botanical Name:
Hordeum vulgare
 Rasa (Taste): Madhura (Sweet), Tikta (Bitter)
 Guna (Quality): Guru (Heavy), Ruksha (Dry)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive taste): Madhura
(Sweet) Prabhava (Special Effect):
Medohara (Reduces fat) Nutritive Value:

4)OATS

9
 Botanical Name: Avena
sativa
 Rasa (Taste): Madhura (Sweet)
 Guna (Quality): Guru (Heavy), Snigdha (Oily)
 Veerya (Potency): Sheeta (Cool)
 Vipaka (Post-digestive taste): Madhura
(Sweet) Prabhava (Special Effect): Hridya
(Cardiac tonic) Nutritive Value:

10
PULSES
1. Chickpeas (Garbanzo beans)
2. Lentils
3. Black beans
4. Green peas
5. Red kidney beans

1. CHICKPEAS
 Botanical name: Cicer arietinum
 Rasa (Taste): Madhura (Sweet)
 Guna (Quality): Guru (Heavy), Snigdha (Unctuous)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive taste): Madhura (Sweet)
 Prabhav (Special effect): Medhya (Brain tonic)
Nutritive value:

11
 2. LENTILS
 Botanical name: Lens culinaris
 Rasa (Taste): Madhura (Sweet)
 Guna (Quality): Guru (Heavy), Snigdha (Unctuous)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive taste): Madhura (Sweet)
 Prabhav (Special effect): Medhya (Brain tonic)
Nutritive value:

12
 3. BLACK BEANS
 Botanical name: Phaseolus vulgaris
 Local name: Black beans
 Rasa (taste): Sweet and astringent Guna (qualities):
Heavy and unctuous Veerya (potency): Heating
 Vipaka (post-digestive taste): Sweet
 Prabhav (special effect): Nourishing and strengthening
Nutritive value:

4. RED KIDNEY BEANS

 Botanical name: Phaseolus vulgaris
 Rasa (Taste): Tikta (Bitter), Kashaya (Astringent)
 Guna (Quality): Laghu (Light), Ruksha (Dry)
 Veerya (Potency): Ushna (Hot)
 Vipaka (Post-digestive effect): Katu (Pungent)
 Prabhav (Special effect): Kapha-Vata Nashaka
(Balances Kapha and Vata doshas)

13
 Local names can vary, but red kidney beans are
commonly known by similar names in various
languages.
 Nutritive value:

5. GREEN PEAS
 Rasa (Taste): Madhura (Sweet)
 Guna (Quality): Guru (Heavy), Snigdha (Unctuous)
 Veerya (Potency): Shita (Cold)
 Vipaka (Post-digestive effect): Madhura (Sweet)
Prabhav (Special effect): Balakara (Provides
strength) Nutritive value:

14
15