Sunday, 20 March 2016

Health Benefits of Pomegranate

Health Benefits of Pomegranate

Biological Name: Punica granatum

Pomegranate (anar) are considered as the ‘fruits of paradise’ in ancient cultures, and ‘apple of Grenada” in early English. Pomegranate fruit is a native to Persia and the Western Himalayan range and it is considered to be one of the oldest fruits.

The varieties of pomegranate are Balegal, Crab, Cloud, Francis, Freshman and Granada. The side effects of Pomegranate are Allergic reaction, Cold, Breathing difficulty, Irritation, Swelling.  Pomegranates are used in cooking, baking, meal garnishes, juice blends, smoothies, and alcoholic beverages, such as cocktails and wine. It is also cultivated in parts of California and Arizona. They are said to be good sources of vitamins, since it includes vitamin A, C and E, as well as folic acid and also called as “healthy powerhouse” and ‘bad’ cholesterol.

It improves blood circulation and reducing inflammation. Other health benefits include being a cure for stomach disorders, cancer, dental conditions, osteoarthritis, anemia and diabetes, prevent hair loss, and strengthen your hair. It is useful for the treatment of sore throats.

In Different Languages
Spanish                -              Granada
French                 -              Grenade
Filipino                 -              Granada
Hindi                    -              Anar
Tamil                    -              Mathulam pazham
Malayalam            -              Mathulam
Telugu                   -              Danimma pandu
Gujarati                  -             Dalamb
Bengali                   -             Dalim
Marathi                  -              Dalimb
Oriya                      -             Dalimba
Punjabi & Urdu       -             Anar

Nutritional Value of Pomegranates
Nutrients:
Dietary Fiber - 16%
Carbohydrate    -   6%
Calories  -   4%
Protein     - 3%

Vitamins:
Vitamin K    -21%
Vitamin C    - 17%
Folate    -   10%
Vitamin B6     -    4%

Minerals:
Copper    - 8%
Potassium      - 7%
Manganese     -   6%
Phosphorus     -    4%
Health Benefits of Pomegranates
  • Provides relief from stomach disorders
  • Protects against heart ailments
  • Reduces risk of developing cancer
  • Lowers dental plaque
  • Helps reduce symptoms of anemia
  • Curbs risk of delivering premature babies
  • Provides youthful & glowing skin
  • Prevents hair loss, Promotes longer and healthier hair, Treatment of dandruff.
  • Natural hair conditioners and contain nutrients
  • Helps overcome impression
  • Lowers blood pressure
  • protect cardiovascular health
  • Good in pregnancy
  • Prevents in hair loss
  • Improves memory
  • Increase appetite
Other Benefits
  • Avoids low birth weight for newborn infant
  • Reduce the possibility of developing Alzheimer’s disease among older generations
  • Helps to control aging problems like wrinkles
  • Overcome post-menopausal depression.

Note:
% Daily Value per 100g. For e.g. 100g of Pomegranate provides 21% of daily requirement of Vitamin K

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Thursday, 17 March 2016

Amazing Health Benefits of Cucumbers

Cucumber is one of the oldest cultivated crops, believed to have originated in the Indian subcontinent. It is popularly known as Cucumis sativus is a creeper that belongs to the Cucurbitaceous family.

It has a light to dark green color, thin skin, moisture-rich flesh with tiny edible seeds inside, and is enjoyed best in salads, sandwiches, or as a juice. It has a high water content that helps keep your body hydrated, and the low calorie content makes it a great choice for a weight loss diet

In Different Languages:


Hindi               -           ‘khira/kheera’ or ‘kakdi
Tamil               -           ‘Dosakaya’ in ‘Kakkarikkari‘
Malayalam       -           ‘Kani Vellarikka‘
Gujarati           -           ‘Kakdi‘
Bengali            -           ‘Sosha‘
Marathi            -           ‘Kakadi‘
Punjabi            -           ‘Tar

Nutritional Value of Cucumber

Carbohydrates             3%
Protein                         1%
Total Fat                      0.5%
Cholesterol                  0%
Dietary Fibre               1%
Folates                        2%
Riboflavin                   3%
Thiamin                       2%
Vitamin A                   3.5%
Vitamin C                   4.5%
Vitamin E                    0%
Vitamin K                   13.6%
Potassium                    3%
Calcium                       1.6%
Iron                             3.5%
Magnesium                  3%
Manganese                  3.5%
Phosphorus                  3%
Zinc                             2%

Skin Benefits
  •     Revitalizes Skin
  •     Reverses Skin Tanning
  •     Controls Puffiness Of The Eyes
  •     Helps Soothe Sunburn
  •     Rejuvenates Skin
  •     Treats Open Pores
  •     Fights Cellulite
  •     Reduces Dark Circles
  •     Treats Blemishes

Hair Benefits
  •     Reduces Hair Fall
  •     Gives Shiny Hair
Health Benefits
  •     Relieves Constipation
  •     Keeps Your Renal System Healthy
  •     Aids Digestion
  •     Fights Intestinal Worms
  •     Maintains Electrolyte Balance
  •     Reduces Inflammation
  •     Beneficial For Diabetics
  •     Is A Cancer Preventive
  •     Good For Dental Health
  •     Cures Hangover
  •     Good For Treating Blood Pressure Issues
  •     Detoxifies Your Body
  •     Strengthens Bones
  •     Treats Alzheimer’s
Other Benefits
  •     Acts As A Stain Remover
  •     Controls Pests
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Monday, 14 March 2016

Health Benefits of Onion

Scientific Name:  Allium cepa.
Originated - central Asia, Iran and Pakistan.

Onions also grew in Chinese gardens as early as 5,000 years ago. Onion contain flavonoids, are also known as ‘companion plants’. Onions also contain mineral components such as calcium, potassium, selenium and phosphorus, and they are a good source ofvitamin C, B6, biotin, chromium, magnesium, vitamin B1 and K. Onions have antibiotic, antiseptic, antimicrobial and carminative properties to help you to stay away from infections.

Different Languages
  • Tamil  - Vaengayam English - Onion
  • Hindi - pyaz or kanda or Dungri
  • Telugu - Nirulli / Ullipayalu / Yerra Gaddalu
  • Malayalam - Savala
  • Kannada  - Ulligadde / Erulli / Neeruli
  • Bengali - Pyajj / Piyaz
  • Gujarati - Dungri / Kanda
  • Marathi  - Kandaa

Nutritional values of Onion:

Nutrients:
Dietary Fiber - 7%
Protein - 2%
Carbohydrates - 3%
Calories - 2%

Vitamins:
Vitamin C - 12%
Vitamin B6 - 6%
Thiamin - 3%
Folate - 5%

Minerals:
Mangnesium - 2%
Potassium - 4%
Manganese – 6%
Phosphorus - 3%


Health benefits of Onion:
  • Reduces spread of cancer
  • Regulates blood sugar levels
  • Relieves sore throat & coughing symptoms
  • Provides relief from urinary disorders
  • Reduces pain caused by bee sting
  • Provides relief from earache
  • Relieves stomach ache & treats anemia
  • Prevents tooth decay & oral infections
  • Boosts immune system

Onions and the Heart:
  • Boost beneficial HDL cholesterol
  • Thin the blood
  • Retard blood clotting
  • Lower total blood cholesterol
  • Lower triglycerides
  • Lower blood pressure
Treatments:
  • A small piece of onion can stop bleeding through the nose.
  • It can cure insomnia or sleeping disorders. 
  • Good night’s sleep.
  • Improve the digestive system.
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Sunday, 13 March 2016

Purple-fruited pea eggplant/Thuduvelai

Thuthuvalai  also called as Thoothuvalai Keerai in Tamil Nadu, it belongs to Solanaceae family. Thuthuvalai is used for medicinal purpose and also called as purple fruited pea egg plant and Nightshade.

Botanical Name - Solanum trilobatum


NUTRITION IN THUTHUVELAI
  • Fiber    -     2.3 g
  • Sugar   -      4.6 g
  • Calcium   -    334 Mg
  • Fat     -   0.7 g
  • Calories    -   40
  • Water content   -   84.7
  • Protein  -   3.9 g
  • Mineral Salts    -  3.8 g
  • Iron    -    5.0 Mg
  • Phosphorus   -   52 Mg
Thuthuvalai in Different Languages
  • English - Climbing Brinjal
  • Tamil - Thoothuvalai, Thuthuvalai, Tuduvalai, Nittidam, Sandunayattan and Surai.
  • Hindi - Kantakaari-Latta
  • Malayalam - Tutavalam, Putricunta, Puttacunta, Tudavalam and Putharichunda.
  • Telugu - Alarkapatramu, Mullamustil and Kondavuchinta
  • Sanskrit -  Kantakaari-Latta, Agnidamani, Agnidamini, Alarka, Vallikantakarika and Achuda
  • Kannada - Ambusonde, Ambusondeballi, Chitbadane, Hebbu Sonde Gida, Hebbu Sunde Gida, Mullu Kaaka Munchi, Mullu Mushta and Kakamunji.
  • Marathi -  Mothiringnee and Thoodalam
  • Oriya - Bryhoti
Health Benefits:
  • Good for asthma patients
  • Helps to cure lungs disorders, respiratory problems.
  • Helps digestion
  • Thuthuvalai with cow milk is taken in morning for relieving cough.
  • Relieves stomach pain.
  • Thuthuvalai leaves produce blood and prevent the thickening of the blood
  • Its leaf cures dullnessof hearing.
  • Improves mental ability.
  • Good for tuberculosis.
  • Good for constipation and gastric problems.
  • Good for sinus problem.
  • Prevents cancer.
Note:
Thoothuvalai as a mosquito repellent
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Saturday, 12 March 2016

Health Benefits of Potatoes


Health Benefits of Potatoes

Potatoes are one of the most common and important food sources on the planet. The term potato can refer to either the plant or the entire tuber, which is rather shapeless and ugly, in most varieties. Potato contains a wealth of health benefits that make them all the more essential as a staple dietary item. Its scientific name is Solanum Tuberosum, and it is actually a member of the Nightshade family.

These health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer, manage diabetes, strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and boost eye health.

They were first cultivated somewhere between 7,000 and 10,000 years ago in that Central American and South American region and they are native to the Americas, most likely in the Andes, Peru, and Bolivia. they can be prepared in dozens of ways, including baked, fried, sliced, mashed, and many more.

Nutritional values of potatoes   


Nutrients:
Dietary Fiber - 10%
Protein - 5%
Carbohydrates - 5%
Calories - 3%

Vitamins:
Vitamin C - 19%
Vitamin B6 - 12%
Niacin - 5%
Folate - 4%

Minerals:

Manganese - 30%
Copper - 21%
Iron - 18%
Potassium - 12%

Starch Content:Potatoes contain about 17% starch and it is one of the best natural sources of starch. Potato sprouting leads to the conversion of starch into sugar, so you should avoid eating sprouted potatoes.

Note: most of the nutrients in a potato are just beneath its skin. If you eat the skin along with the potato, you get all these nutrients, or else what you primarily end up eating is just carbohydrates!

Health Benefits of Potatoes

  • Weight Gain
  • Digestion
  • Skin Care
  • Scurvy
  • Rheumatism
  • Inflammation
  • Cancer Prevention
  • High Blood Pressure
  • Brain Function
  • Heart Diseases
  • Kidney Stones
  • Diarrhea
  • Good treatments for
  • Burns, bruises, sprains, skin problems
  • Ulcers, effects of narcotics
  •  Prostate cancer, uterine cancer
  • Formation of cysts or tumors.

Tips to Reduce Loss of Potato Nutrients

Here are some tips that will help you in reducing the loss of potato nutrients:
  • Avoid peeling the potatoes before cooking them.
  • When you boil potatoes, first heat the water to its boiling point and then add the potatoes. This will reduce the cooking time and help you maintain the Vitamin C content.
  • Minimize frying of potatoes, as 75% of Vitamin C is lost during frying.
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Friday, 11 March 2016

Tomatoes - The World's Healthiest Foods

The scientific name of tomatoes is Solanum lycopersicum; consist of a large number of antioxidants that have been proven to fight different forms of cancer. It provides a great boost to health, along with improving the flavor of and native to Mexico. However, America and Central America cultivate tomato. to spread. Tomatoes an annual nightshade plant, and they typically weight approximately 4 ounces. It has soft, pinkish rounded red flesh fruits and a number of seeds, as well as a slightly sweet taste. Tomato is used in different foods, including pastas, pizzas, ketchup, various beverages, and as an included flavor element in dishes from breakfast to dinner. They are considered both vegetables and fruits.


Tomato in Different Language:
  • Tamatar‘ in Hindi
  • Rama Mulaga‘ in Telugu
  • Thakkali‘ in Tamil
  • Thakkali‘ in Malayalam
  • Tameta‘ in Gujarati
  • Toamaatar‘ in Bengali
  • Tamoto‘ in Marathi

Nutritional Value of Tomatoes:

Nutrients:
  • Carbohydrate- 1%
  • Protein – 2%
  • Calories – 1%
  • Dietary fiber – 5%
Vitamins:
  • Vitamin C - 21%
  • Vitamin A – 17%
  • Vitamin K – 10%
  • Folate – 4%
Minerals:
  • Potassium – 7%
  • Manganese – 6%
  • Phosphorus – 3%
  • Copper - 3%

Health Benefits:
  1. Improves eye sight
  2. Good stomach health
  3. Reduced blood pressure, as well as relief from diabetes
  4. It can increase digestion, stimulate blood circulation
  5. Reduces Cholesterol and Protects the Heart
  6. Improve fluid balance
  7. Protect the kidneys
  8. Detoxify the body
  9. Prevent premature aging
  10. Reduce inflammation and related conditions
  11. A protective effect against cardiovascular diseases.
  12. Lowers hypertension
  13. Good for Bones and Teeth 
  14. Breast cancer and cancer of the mouth.

Skin Benefits of Tomatoes
  • Treats Open Pores
  • Glowing Skin
  • Treats Skin Conditions
  • Treats Acne
  • Prevents Excess Oil Secretion
  • Prevents Signs of Ageing
  • Acts as a Natural Sunscreen
  • Acts as a Stress Reliever
  • Natural Bleaching Agent
  • Prevents Sunburn
  • Smooth Skin
  • Removes Dead Skin Cells
 Rich Source of Vitamins and Minerals:
  • Vitamin C is a natural antioxidant
  • A single tomato can provide about 40% of the daily vitamin C requirement.
  • It prevents against cancer-causing free radicals from damaging the body’s systems.
  • It also contains abundant vitamin A and potassium, as well as iron.
  • Potassium - maintaining nerve health and iron is essential for maintaining normal blood health. Vitamin K - essential in blood clotting and controls bleeding.
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Wednesday, 9 March 2016

Health Benefits of Lychee

 The scientific name of Lychee is Litchi chinensis, a soapberry family. It is a soft and pulpy, white or pink in color, strange and wonderful fruit. It is usually about 2 inches high and 2 inches wide with a wealth of health benefits, including its ability to boost the immune system, prevent cancer, improve digestion, build strong bones, lower blood pressure, defend the body against viruses, improve circulation, aid in weight loss, protect the skin, and optimize metabolic activities. Vitamin and mineral contents are more than double when eaten as a dried fruit compare to take it as a dishes.

Lychee tree can reach 40-50 feet in height. The seed of Lychee fruit is toxic in nature and can adversely affect the digestive system. This fruit gives a smoky flavor when eaten dried. Lychee is also called as "Chinese Strawberry" as it originates from China and resembles strawberry. This fruit is a symbol of love and romance in China. 

Lychee in Different Languages:
  • Spanish - Lichi
  • French - Letchi or Litchi
  • Italian - iliegia della Cina or Litchi
  • Portuguese  - lichia
  • German - Litchibaum or Litsch or Litschi
  • English - Laichi or Lichu or Linchee or Litchi or Lychee
  • Dutch - Lychee
Nutritional Value of Lychee:
Vitamin C – 119%
Vitamin B6 – 5%
riboflavin – 4%
folate – 3%
Carbohydrate – 6%
dietary fiber – 5%
calories – 3%
Protein – 2%
Copper – 7%
Potassium – 5%
Phosphorous – 3%
Manganese – 3%

Health Benefits:
  • Digestion
  • Immune System
  • Cancer Prevention
  • Antiviral Capacity
  • Blood Pressure
  • Blood Circulation
  • Helps in weight loss
Skin Benefits
  • Anti-aging benefits
  • Skin rejuvenation
  • Helps remove blemishes
Hair Benefits
  • Promotes longer and healthier hair
  • Protects hair
Side Effects
May cause abdominal pain, Diarrhoea, Mouth irritation, Throat irritation, Weight gain

Caution:
Excessive consumption may cause fever, bloody noses, sore throat. Diabietics to be careful when eating lychee.

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Saturday, 5 March 2016

Health Benefits of Garlic

The botanical name for garlic is Allium sativum, which is a pungent oily liquid that gives crushed garlic cloves their characteristic smell, and has been shown to be the antibacterial agent due to its active sulphur. Garlic is a plant in the onion family, grown for its cooking properties and health effects. It is high in a sulfur compound called Allicin, which is believed to bring most of the health benefits. Raw garlic is very smelly, so in order to reduce it smells, you can simply add it to your gravy, salad dressings, to soup, yummy pizza or just garnish it before serving or have it in your own style.
Treatments:
  • It prevents colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, and lung cancer. It is also used to treat prostate cancer and bladder cancer.
  • It has been tried for treating an enlarged prostate
  • Diabetes
  • Osteoarthritis
  • heavy fever
  • Traveler’s diarrhea
  • High blood pressure late in pregnancy
  • Cold and flu.
  • It is also used for building the immune system
  • If you have Earache, put two or three drops of warm garlic oil in the ears.
  • Preventing tick bites
  • Preventing and treating bacterial and fungal infections.
  • If you have Wrinkles, and you want to use anti ageing cream
Other Treatment like:
  • Fever, coughs, headache, stomach ache
  • Sinus congestion, gout, rheumatism, hemorrhoids
  • Asthma, bronchitis, shortness of breath
  • Low blood pressure, low blood sugar
  • High blood sugar and snakebites
  • It is also used for fighting stress and fatigue, and maintaining healthy liver function.
  • Apply garlic oil to their skin to treat fungal infections, warts, and corns. 
  • vitamins for health, vitamins for skin
Caution
1. Asthma patients should not consume garlic as it may have side-effects.
2. Garlic should be avoided before surgeries or medical operations.
3. Do not consume more than 2-3 garlic cloves in a day without consulting a doctor.
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Friday, 4 March 2016

Spinach varieties in English, Tamil and Botanical name


BOTANICAL NAMEENGLISHTAMIL
Hummingbird tree leaves Sesbania grandiflora அகத்திகீரை(Agathi leaves)
Amaranthus aritis None அரைகீரை (Arai keerai)
Moringa Oleifera Drumstick leaves முருங்கைகீரை(Murungai keerai)
alluum cepa Spring onion, bulb onion வெங்காயத்தாள்(Vengayathal)
Mukia maderaspatana ---- முசுமுசுக்கை(Musumusukkai)
Brassica juncea Mustard greens கடுகுகீரை(Kaadugu keerai)
Basella alba None கொடி பசலை (Kodi pasalai)


Erythrina variegata None கல்யாண முருங்கை(Kalyana murungai)
Commelina benghalensis None கானம் வாழை'(Kaanamvazhai)
Portulaca oleracea Common purslane பருப்பு கீரை(Paruppu keerai)
Coriandrum sativum Coriander leaves கொத்தமல்லி(Kothamalli)
Amaranthus spinosus spiny amaranth,prickly amaranth முள்ளிக் கீரை(Mullik keerai)
Amaranthus viridis Green amaranth குப்பை கீரை(Kuppai keerai)
Amaranthus blitum Purple amaranth முளைக் கீரை(Mulai keerai)
Cardiospermum halicacabum ---- முடக்கத்தான்(Mudakkathan)
Raphanus sativus Raddish leaves முள்ளங்கி கீரை(Mullangai keerai)
Solanum Nigrum Black nightshade மணத்தக்காளி கீரை(Manathakkalai keerai)
Portulaca quadrifida None முக்குளி கீரை(Mukuli keerai)
Amaranthus tricolor Tropical amaranth சிறுகீரை(Seru keerai)
Lactuca sativa Gisekia pharnaceoides Letis மணலிக் கீரை(Manalik keerai)
Peucedanum graveolens Dill சதகுப்பை(Sadhakuppai keerai)
Mentha Arvensis Mint leaves புதினா(Pudina)
Alternanthera sessilis Dwarf copper leaf பொன்னகண்ணி(Ponnakanni keerai)
Phyla nodiflora Turkey tangle, sawtooth matchweed, Frog fruit பொடுதலை(Poduthalai keerai)
Hibiscus cannabinus Brown Indian hemp புளிச்சகீரை(Pulicha keerai)
Cissus quadrangularis Veldt grape பிரண்டை(Pirandai keerai)
Melochia corchorifolia Chocolate weed,wire brush, red weed பிண்ணாக்கு(Pinnakku keerai)
Portulaca quadrifida small leaf purslane garden purslane பசலை(Pasalai Keerai)
Heteranthera ipomoea-reniformis Kale/td> பரட்டை(Paratai keerai)
Celosiaargentea None பண்ணை(Pannai keerai)
Spinacea oleracea None பாலக்(Palak keerai)
Ruellia secunda None பாற்சொறிக(Paarsoorik keerai)
Cleome viscosa None நல்வேளை(Nalvelai)
Thorny amaranth Pisonia alba நச்சுக்கொட்டை(Nachukkotai)
Oxalis corniculata Yellow woodsorrel புளியாரைகீரை(Puliyarai)
Centella asiatica Indian pennywort,Asiatic pennywort வல்லரை(Vellaraikeerai)
Apium graveolens Celery, wild celery செலாரி(Saylarik keerai)
Rumex vesicarius Bladder dock, Sorrel சுக்கங்கீரை(Sukkang keerai)
Rumex crispus Curly dock சுக்குக்கீரை(Sukkuk keerai)
Amaranthus gangeticus Foxtail Amaranth தண்டுகீரை(Thandu keerai)
Digera muricata False amaranth துளிக்கீரை(Thuelik keerai)
Solanum trilobatum Purple fruited pea eggplant, Thai night shade தூதுவேளை(Thuthuvelai)
Abutilon indicum Indian mallow, Indian abutilon துத்திக்கீரை(Thuthik)
Sesuvium portulaca-strum Sea Purslane வங்காரவள்ளி(Vangara vallai keerai)
Delonix elata White Gulmohar வேதநாராயணன்கீரை(Vadhanarayanan)
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Thursday, 3 March 2016

Spinach and its Varietals – Good for Health



Here’s a quick guide to some of the spinach varietals you are likely to find in Chennai or Bengaluru:

1. Mulai Keerai (Amarantus Blitum):

  • It is probably the most common variety in Tamil Nadu.
  • High in vitamin, iron and calcium.
  • It has recently been christened ‘Disco Keerai’.
  • The stem of this spinach (keerai thandu or dantu in Kannada) is used in sambhar or More Kuzhambu (a yoghurt/ buttermilk-based curry, similar to the Gujarati Kadi).


2. Pasala Keerai or Basale Soppu:

  • It also called Delhi Spinach
  • This is the conventional palak used in dishes like Palak Paneer.


3. Manthakali keerai or Kaake Soppu:

  • It’s also called Black Nightshade and is packed with goodness – high quantities of riboflavin and niacin (usually a home remedy for mouth ulcers).


4. Murungai Keerai or Nugge Yele:

  • Moringa (adapted from the Tamil and Malayalam word for drumstick)
  • It has emerged as one of the 2010 global superfoods.
  • Drumstick leaves (saijan patta in Hindi) are considered one of the most important varieties of Spinach for their proven health benefits.


 5. Sorrel Leaves or Gongura (Pundi in Kannada):

  • It also known as pulicha keerai for its inherent sour taste.
  • This is one of the most popular spinach varieties used in Andhra and Telengana.


6. Ponnangani Keerai or Honagonne:

  • This spinach is believed to add a glow to your skin
  •  It’s also a ‘go-to’ spinach during hot summers with its inherent qualities to ‘cool’ your body.


7. Agathi Keerai or Agase:

  • Siddha texts refer to the strong anti-bacterial properties of these humming bird tree leaves.


8. Venthiya Keerai or Menthina Soppu:

  • Fenugreek leaves are best known for their digestive properties
  • It’s also rich in phosphorus and calcium.
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