Why are pulses the best source of nutritious substances?



Pulses are dried and edible seeds of legume cultivations, from the family of peas, beans and lentils. Pulses have their origins both from ancient times Old and New worlds from archeological findings. They stand in the earliest domestication of plants, with their arrival around 10,000BC. It was the same time of the arrival of cereals.

The word pulses come from Latin word puls, meaning thick cap or pottage. Pulses belong to a large family, with different species and able to survive in different soils and climates.

Cultivation of pulses is almost common in all parts of the world. They are significant part of human diet. It is most prevalent on East side in comparison to the Western world. Especially in for vegetarians in India, pulses serve as the primary source of energy and proteins.

Food value of Pulses

Pulses are contains high amounts proteins, higher than all the other plants.  As pulses are of low costs, they serve as a great source of protein for a large group of people. This bought pulses into the category of poor man’s meat. Pulses have low moisture and hard seed coat which benefits for long storages. People also grow pulses for unripe seeds and the green edible pods.

The immature fruits have different properties from the mature seeds. For example, immature seeds are rich in soluble carbohydrates and vitamins with lower protein content.

Leaves and shoots of the crops make good potherbs.

Below are nutritional contents of pulses. They are same in all the pulses with the exception of soya been, where the nutritional amounts change.

  • Protein content – 20% to 28 % per100 gm. Soya been – 47%
  • Carbohydrate – 60% per 100gm. Soya been – 30%
  • Phosphorous – 300mg per 100gm
  • Calcium – 140mg per 100gm
  • Iron – 8mg per 100gm
  • Niacin – 2mg per 100gm
  • Thiamin – 0.5mg per 100gm
  • Riboflavin – 0.3gm per 100gm

Pulses contain on average of 345kcal of energy per 100gm.


Health benefits of Pulses

Nutritional values of pulses are similar to those of whole cereal grains.

Pulses are rich in lysine, but the amino acids of pulse protein contain low sulfur. They are a good source of vitamin B with exceptions of riboflavin. Combining pulses and cereals in diet or food have greater nutritional value like animal proteins.Large amounts of ascorbic acid form in germination process, which does not make much difference even after being devoid of vitamin C.  Thus, sprouted pulses are a good remedy for scurvy. In African and Asian hospitals, sprouted pulses to menus giving them importance when fruits and vegetables are expensive or scarce.

Most part of the vitamins in harvested seeds are available in the pulses. Therefore there is no comparable loos with that arise in milling and cooking of cereals. Hence, it acts a great preventive measure from beriberi.

Pulses are among the class of foods, where digestion and absorption of nutrients is complete. In case, of gastro-intestinal or stomach disorders, it may be incomplete. Hence, a small quantity of proper cooked pulses is advisable.


Uses of Pulses

Pulses are the most common form of food in varied forms. Pulses, decorticated, dehusked and whole seeds make Dhal, a primary part of Indian diet. Dehusked and decorticated ones are in easy forms of digestion in relative to the whole seeds.

Pulses are also available in the form of flours. They are Bengal gram, black gram and green gram. Pulse flour, mixed with cereal flour is a common ingredient for chapattis and other preparations.

Eating sprouting or germinated seeds and young seedlings is a widespread practice. Sprout seeds contain high amounts of nutritious value than the dried sprouts or embryo. During sprouting process, there is a substantial increase of proteins, vitamins and minerals, which also the decrease the carbohydrate and calorie content.

In the sprouting process, enzymes break the nutritious components into more simple forms. It also facilitates other actions for easy and healthy digestion.

  • Starch into maltose and dextrin
  • Proteins into peptides, polypeptides, and amino acids
  • Phosphorous liberates from phytate
  • Bound iron into readily assimilable form
  • After 48 hours of germination Vitamin C or ascorbic acid contents rise to 12mgs per 100gms
  • Significant increase in the content of riboflavin and niacin




Pulses are the healthiest and easy source of nutritious substances. They are in this world for quite a long time. Yet, the importance is still the same as it was during the ancient times.

The main reason is their easy from of digestion, instant absorption of nutritious substances and no hassle. We do not have to spend our time in cooking or processing the pulses. Sprouting, as mentioned earlier is the one of the efficient way of consuming pulses. Not only sprouting, even pulses flour is also effective.

So, why not add the most simple and healthiest source to regular diet?

Grains- The most ancient and healthiest source of nutritious components


Grains are small, hard and low water content seeds from the cereal plant. The name cereal has come from the name Ceres, Greek goddess of grains and harvest. They have been staple food of human diet from the prehistoric age, with their cultivation dating back to 10,000 BC.

The modern world has large varieties of grains. It is the result of modification and improvements over the centuries by cultivation and selective breeding. The most important are oats, barley, wheat, maize and rice. The main reasons of the survival of wheat grain are their varieties, keeping quality, bleeding flavors, and wide cultivation.

Cereals have four primary parts. They are the husk, the bran, the embryo or the germ and endosperm. Endosperm contains standard amounts of starch, little amounts of fat and protein.

Food value of Grain Cereals

Chemical composition and nutritional value of all the whole grains of all cereals is similar. They contain 70% of carbohydrates per 100gm, which classify them as carbohydrate-rich foods. They also provide good amount and quality of energy and protein. The protein content may vary from 11.8% to 8.5% per 100 gm.

Whole grain cereals are excellent source of iron and calcium and significant amounts of vitamin B groups. However, they are practically devoid of Vitamin A activity and complete devoid of ascorbic acids. Yellow maize is the only known cereal that contains quality amounts of carotene. Supplementing minerals, proteins, vitamin A and C found in milk, seeds, nuts, fruits and green vegetables by cereals balances the diet.

Sprouted proteins enhance the protein balance in the body and other nutrients, especially vitamin C. Complex form of carbohydrates in cereals is essential for digestive needs, as they are an excellent source of important fibre.


Health benefits and curative properties of Grain Cereals


All the grains are available in the form of flour. Grain cereal flour is the best source for baking healthy cookies, cakes, and nourishing breads. Freshly ground flour contains high most of the grains nutritious value.

Hulling, refining, grounding, sterilizing and bleaching are the common techniques of preparing modern flour. This results in undernourished powder and makes the flour lose its beneficial properties.


Wheat germ is the is a precious part and life of whole grain, which contains vitamin E. During refining process, the whole wheat loses the wheat germ, bran and the basic bulk. Besides, refining is to make the material look cleaner, with better taste and easy to make food items. At the end, it loses its core nutritious value and leads to dangerous diseases including cancer. In prehistoric age, with scarce of grain cereal, they only used freshly ground flour.




Grain cereal and flour is the most common ingredient in the modern food. Everyone knows the healthy value of grain cereal. It is good that most of the world understands the importance and includes it in the diet.

Nevertheless, the modern grain cereal flour does not have the core nutritious value. Eating it makes gives no benefits; on the other hand, it harms our body.
Choose your wheat carefully. You may ground the grains at your home if possible; if not, there are stores where they ground the grain right in front of you.

Eat grain cereals; take it in a healthy and natural way.


How Eating Proper Vegetables Keeps Your Life Healthy



Vegetables are the primary source of energy. They contain valuable nutrients, which play a key role in healthy nature of human beings. Vegetables play a key role in benefiting humans and other living organisms both directly and indirectly. They not only give energy but also build and protect us from various diseases.

Types of vegetables and their value


Vegetables facilitate in balancing and regulating the alkaline reserve in the body. They are the main source of varied vitamins and minerals. Vegetables contain ample amounts of Vitamin A, B and C. Improper cooking or over preservation remove the basic energy factors from vegetables.

There are many different types of vegetables. It depends up on the part of the plant that is used as a vegetable.

  • Fruits
  • Leaves
  • Stems
  • Roots
  • Seeds

Each type of vegetable mentioned above has its own significance. Fruits, leaves and stems are highly beneficent with their vitamin, mineral, water and roughage properties. Seeds contain ample amounts of proteins and carbohydrates. Roots are a great source for vitamin B and high energy. Especially roots like legumes, tubers, potatoes and sweet potatoes contains high amount of energy and carbohydrates.

Natural benefits of vegetables


Vegetables as discussed above are a big source for various energy factors. Eating fresh or cooking properly optimizes the intake of the energy aspects. Eating vegetables in the form of salads is highly beneficial. When cooking, one should ensure that it does not lose the energy value.

Below are few of the tips to attain the maximum benefits from vegetables.

  • Most of the root vegetable contains their value right under the skin. Do not peel the vegetables unless it is unpalatable or tough.
  • Wash thoroughly and cut it into pieces as large as possible.
  • Take the water at boiling point with little salt and add the freshly cut vegetables. It makes the vegetables from losing Vitamin C and Vitamin B-complex.Boiling for long time or in large quantities will drain the healthy benefits of vegetables.
  • Take only minimum water that covers the vegetables. Tender greens do not required water to cook.
  • Cover the vegetables tightly during cooking. Make sure that it does not meet the atmospheric air.
  • Cook only for a short time. Make sure that the foods are soft to touch for easy mastication. Eat while it is hot.
  • Aluminum is a soft metal, which acts along with alkalis and acids. When cooking in aluminum utensils, small particles of aluminum enter the stomach. It leads to digestive and intestinal disorders.

A person should take minimum of “280 grams of vegetables” per day. Out of the 280 grams, 40% should be leafy vegetables. 30% of roots and tubers. Ladies finger, brinjal and other vegetables shall contribute the remaining 30 percent.




Vitamin A is important for vitality, healthy skin, eyesight, growth and immunity especially for the protection of respiratory tract. Carotene is a component in the vegetable, it transforms into vitamin A in the body.

Deficiency of vitamin A leads to various eye disorders, loss of appetite, skin disorders and frequent colds.

Green leafy vegetables, papaya, carrots, tomatoes and yellow pumpkin are a good source for carotene.

Vitamin B-complex is helps in healthy growth and maintenance of eyes, hair, skin and nails. Riboflavin is the main component of vitamin B-complex. Turnip greens, fenugreek leaves, and beet greens contains ample amounts of riboflavin.

Deficiency of riboflavin leads to premature wrinkles, eczema and cracking at the angles of mouth.

Vitamin C is important for maintenance of body tissues and normal growth. Especially,it is important for maintaining healthy nature of bones, joints, teeth, and gums. It also plays a major role in protecting the body against various infections.

Vitamin C is present in most of the fresh vegetables. However, tomatoes, bitter guard, Indian gooseberry and leafy vegetables like cabbage, drumstick leaves and spinach contain ample amounts of vitamin C.

Deficiency of vitamin C leads to premature ageing, anemia, scurvy, tooth decay and bleeding of gums.



Minerals also play a major role in giving energy and healthy maintenance of the body. They help in regulating acid-base balance. In addition, they help in complete absorption of carbohydrates, fats, proteins, and vitamins from the food.

Minerals also eliminate unwanted liquids and salts from the body. Diuretic actions of the vegetables are important in healing edema, heart and kidney conditions.

Calcium and iron are the major minerals present in vegetables.  Calcium strengthens the teeth and bones. Iron is important in formation of blood. It is the main component of hemoglobin, which carries oxygen to various cells in the body. Leafy vegetables contain ample amounts of calcium and iron. Carrot, bitter guard, tomatoes and onions are a good source for iron.


Vegetable juices


Fresh vegetable juices facilitate and provide the cells and tissues with all the core nutritional enzymes and elements they need. Juices are in a nature that helps in instant assimilation and digestion in comparison to the whole foods.

Juices are the best way to overcome vitamin and mineral deficiency.

All the vegetables make great juice. There are few juices that are beneficial than the others.  There are three main types of vegetable juices. They are as following:

  • Vegetable fruit juices: cucumber and tomatoes
  • Green leafy vegetable juices: Cabbage, celery, spinach, lettuce and parsley
  • Root vegetable juices: Carrot, radish, beetroot, potato and onion.

It is recommended to juice separately. Some vegetables, because of their properties might become toxic when mixed. Vegetable fruit juices can be combined with juices of green leafy vegetables.

Juices easily carry away and eliminate the toxic wastes from the body. They also sooth the nervous system.

Vegetable juices functions better when taken after the meals. At least half an hour or more should be given from the time of meals. It should not be taken during meals or with other fruit juices.


Curative value


As mentioned earlier, vegetables play a major role in healing many diseases. Vegetable kingdom has numerous sedatives, soporifics, and laxatives in different manners.

Below are few examples of vegetables and their curative values.

  • Radish and onion are excellent for enhancing nerves.
  • Carrots are highly beneficial for blood and eyesight.
  • White crisp juice stalks of celery helps in treating various nervous disorders.
  • Dandelion and spinach treats kidney disorders.
  • Lettuce is helpful in overcoming insomnia. Onion treats constipation, cold, cough, influenza, scurvy and hydrophobia.
  • Fenugreek leaves treat indigestion, sluggish liver and flatulence.
  • Garlic is a great deal in relieving from hypertension, heart diseases, diabetes, hypoglycemia and meningitis. In addition, it also lowers blood cholesterol level and prevents from clotting of blood.

Vegetables and vegetable juices are highly effective in treating numerous digestive and intestinal disorders. Vegetable fibers act as natural mechanical intestinal expanders. They help in drawing more water and proteins, which help in easy expulsion of wastes. Besides, they also protect intestines from harmful gems and prevent habitual constipation.

Beet roots, carrots, cabbage, cucumbers, beans and green peas act as cellulose fibers and help in eliminating harmful germs. They also help in treating arteriosclerosis, constipation and hypertension.

However, in case of intestinal inflammation tomatoes, potatoes, lettuce and other vegetable juices are recommended. These foods contain mild amounts of cellulose.

Brinjal, pumpkin, radish and beetroot contains pectin. Pectin kills harmful bacteria and toxins and eliminates them from the body. In addition, pectin also absorbs water. Vegetables like onion, radish, mint and garlic contain pectin in anti-microbe quantities.


Vegetables are also highly effective in treating blood disorders. The trace elements if vegetables play a major role. Iodine is a trace element that is important in the functioning of thyroid hormone. Thyroid hormones regulate most of the physical and mental abilities. Cobalt is a great deal in increasing blood corpuscles. Zinc is essential for healthy growth.




The beneficial aspects of vegetables are higher than any other sources in the world. One thing that everyone does is eat vegetables.

You can ask yourself why do you fall sick or do not heal even after eating proper vegetables.

The answer is improper intake of vegetables. Preserved foods, unhealthy junk foods or over cooked foods remove the energy values from vegetables. Not only that, they also contain toxic elements, which harm the body.

So, to optimize the benefits of the vegetables, do eat fresh juices and vegetables.

Eat healthy and stay happy.

Health Benefits, Contents, And Uses OF Bottle Gourd

Bottle gourd

Bottle gourd is one of the ancient vegetable cultivated by man. The origins of bottle gourd are in Africa and in India. Currently, it is grown in China, Indonesia, India, Sri Lanka, Malaysia, Philippines, South America and tropical Africa.
Bottle gourd is a yellowish green vegetable in the shape of a bottle. The vegetable contains white pulp and the seeds are inside a spongy flesh. It is one of the most common vegetables in India.
Below are the amounts of vitamins, minerals and other nutritious components in bottle gourd.

Vitamins and minerals

  • Small amounts of Vitamin B complex
  • Calcium-20mg
  • Iron-0.7mg
  • Phosphorous-10mg

Food value of bottle gourd

  • Moisture-96.1%
  • Carbohydrates-2.5%
  • Protein-0.2%
  • Fibre-0.6%
  • Minerals-0.5%
  • Fat-0.1%

The calorific value of bottle gourd is 12.

Health benefits of bottle gourd

Cooked bottle gourd is anti-bilious, cooling, sedative and diuretic. Eating bottle gourd gives a sense of relaxation. However, eating raw may be harmful to stomach and intestines.

Excessive thirst

Bottle gourd is one of the best remedies for excessive thirst from diabetes, diarrhea, and fried or fatty foods. Taking a glass of fresh juice of bottle gourd with a pinch of salt relieves from these conditions.
In addition, it also prevents from thirst, fatigue, and loss of sodium.


Juice of bottle gourd with sesame oil is an effective measure for treating insomnia. Massaging the scalp or eating cooked leaves of bottle gourd is effective.

Urinary Disorders

Grating and juicing the whole bottle gourd is the best remedy to treat urinary disorders. It acts as an alkaline mixture and relieves from burning sensation of urinary acidity.
In the case of urinary infection, it is best to take with sulpha drugs. During these conditions, it acts as an alkaline diuretic.


The  vegetable  bottle gourd is the most effective and refreshing fruit. These treat the most common diseases that we face in the current living conditions.
Adding it to diet, treats the diseases, besides, they also enhance our daily lives. One does not have to go on a special diet to take the benefits.  You may take these as salads, as juice or as powdered form.

Try it for a month, and you will surely see the effective results.

Benefits, Uses, And Contents Of Bitter gourd

Bitter gourd, a native of the tropics is a bitter tasting vegetable. It is long, covered in blunt tubercles and tapering ends. The seeds of raw fruits are white and become red after ripening. The Caribbean, China, India, Indonesia, Malaysia, Philippines, and Sri Lanka are the common countries that cultivate bitter gourd.
There are two main types of bitter gourd depending on their size.

  • Large kind: Oblong, long with pale green color
  • Small kind: Small, oval and dark green color. 

Both these types of bitter gourd are bitter in taste, which turns reddish-orange after ripening.


Below are the amounts of vitamins, minerals and other nutritious components in bitter gourd.

Vitamins and minerals

  • Vitamins C- 88mg
  • Small amounts of Vitamin B complex
  • Calcium-20mg
  • Iron-1.8mg
  • Phosphorous-70mg

Food value of bitter gourd

  • Moisture-92.4%
  • Carbohydrates-4.2%
  • Protein-1.6%
  • Fibre-0.8%
  • Minerals-0.8%
  • Fat-0.2%

The calorific value of bitter gourd is 25.

Health benefits of bitter gourd

Bitter gourd is a native medicine in the regions of Africa and Asia. It is rich in appetizing, antipyretic, antidotal, anti-bilious, laxative and stomachic properties.


Leaf juice of bitter gourd is highly capable in treating alcoholism. It works as an antidote for intoxication of alcohol. It also repairs and enhances the functioning of liver damage from alcoholism.

Blood disorders

Bitter gourd plays a major role in treating blood disorders like ringworm, psoriasis, scabies, itching, blood boils and other fungal diseases. Mixing a teaspoon of lime juice with a cupful of bitter gourd juice is the best way to treat these conditions. Regular use of this in endemic regions of leprosy is the best preventive medicine.


Juice of bitter gourd leaves is an efficient measure in treating and preventing cholera and various types of diarrhea. Taking two teaspoons of this juice with equal amounts of white onion juice, and adding a teaspoon of lime is an effective way of treating cholera.


Bitter gourd is an effective and natural healer of diabetes.  According to a recent research by British doctors, bitter gourd plant-insulin an efficient component, this helps in lowering urine sugar and blood levels. Hence, adding bitter gourd to diet easily treats diabetes. Drinking juice of four or five bitter gourds on an empty stomach is highly effective. Eating seeds in powdered form by adding it to food or decoction of bitter gourd is also effective.
Malnutrition is a major illness that diabetic patients suffer from. Bitter gourd is rich in Vitamin A, B1, B2, C, Iron, and other essential vitamins and minerals. Thereupon, it prevents and treats eye complications, hypertension, neuritis, and defective metabolism of carbohydrates. It also builds up body immunity and resistance against various infections.


Juice from fresh leaves of bitter gourd functions a great deal in treating piles. Take three teaspoons of leafy juice; add it to a glassful of buttermilk.  Drink this juice for one month for treating and preventing piles.
Making a paste from the roots of bitter gourd plants and applying it over piles is also effective.

Respiratory Disorders

Bitter gourd is an ancient remedy for treating respiratory disorders. Take a teaspoon of root paste and add it to equal amounts of tulsi leaf juice or honey. Drinking it every night for over a period of one month treats asthma, bronchitis, colds, pharyngitis and rhinitis.


Bitter gourd is the common food in the Far East and India. Steeping the fruit in salt water after peeling reduces the bitterness. In India, tender shoots and leaves are used in the form of spinach, seeds and ripe fruits are used as a condiment. Bitter gourd is also a common ingredient in curries and in pickles.