Food grains have been popular due to the various health benefits they provide. They are important sources of dietary fiber, vitamins and minerals. The following varieties of food grains belonging to this important natural order are mentioned by Sanskrit writers:
Oryza sativa - Dhan in Bengali
Triticum vulgare - Genhu in Hindi
Hordeurn hexastichum - Jab in Bengali. These three are considered the best of grains.
The following varieties pass by the name of Kudhanya or inferior grains and Kshudra dhanya or minor grains.
Holchus Sorghum - Jowar
Letaria Italica - Millet
Panicum miliaceum - China ghas in Bengali
Panicum frumentaceum - Shyamadhan in Bengali
Paspalum scrobiculatum- Kodoadhan in Bengali
Wild variety of Oryza sativa
Penicellaria Spicata - Bajra
Eleusine corocana - Ragi
Andropogon Saccharatus - Deodhan in Bengali
Seeds of Bambusa arundinacea
Seeds of Saccharum Sara
Avena Sativa - Oats
Benefits of Food Grains
Oryza Sativa or Rice is the principal and often the only food of the great mass of the Indian population. The varieties of rice are numerous and confounding. Rakta sali popularly known as Daudkhani is the variety of rice that is considered superior to all others and suited for use by sick persons. The preparations of rice used in sick diet and described in Sanskrit medical works are as follows:
Yavagu or powdered rice boiled with water for the use of the sick and convalescent. Sometimes, instead of water, a decoction of medicinal herbs is used in preparing yavagu.
Laja i.e. Khai is paddy fried in a sand bath. The husks open out and the rice swells into a light spongy body. It is considered a light article of diet suited to invalids and dyspeptics.
Bhrishta tandula i.e. Muri is rice fried in a sand bath. This is also a light preparation of rice and is given to sick persons as a substitute for boiled rice.
Prithuka i.e. Chura, to prepare this, paddy is moistened and lightly fried. It is then flattened and husked. This preparation of rice is given with curd in dysentery.
Triticum Vulgare i.e. Wheat is considered the most nutritive of the food grains, but less easily digested than rice.
Hordeum Hexastichum i.e. Barley though less esteemed than wheat is more employed in the dietary of the sick. It is chiefly used in the form of saktu or powder of the parched grains. Gruel prepared with saktu is said to be easily digested and to be useful in painful dyspepsia.
Poultices made of rice, barley or wheat flour, with the addition of oil or clarified butter, are applied to abscesses for speeding up suppuration.
Recently Updated Articles in Ayurveda
Indriyas or the senses of the human body are defined as finely tuned receptors and they are actually the highly accurate transmitters of information to and from the body and environment. Effects of body and mind are really huge on the senses and on the quality of sensory functioning.
|• ||Ayurvedic Herbs|
Ayurvedic herbs are the most vital components of the Ayurvedic system of medicine that help to support the body’s natural functioning and healing. There are hundreds of Ayurvedic herbs used in formulations and preparations for Ayurvedic treatment.
|• ||Shodhana Therapy|
Shodhana Therapy in Ayurveda is a popular way of treating various types of diseases. It is used to eliminate the root cause of any disease. Every type of disease has its own appropriateness and that depends on the patient. Shodhana therapy emphasises on this fact and provides treatment accordingly. Shodhana, an Ayurvedic procedure of removing toxins from the body, consists of five main procedures.
|• ||Malas in Ayurveda|
Mala in Ayurveda constitutes the excretory products of the body whose proper functioning is an essential factor for keeping the body.
|• ||Tongue Diagnosis in Ayurveda|
Tongue diagnosis in Ayurveda reveals various disorders of the body through the keen observation of it various features.