Tag Archives: carbohydrate

Mango : The King of Fruits

Hiuen Tsang, Chinese scholar after being in India is going back. Time AD 627-643, on the fabled Silk Route. Apart from his knowledge of Buddhism, his rucksack contains an extraordinary fruit called Mango.

The name in hindi AaM is derived from Sanskrit word AMRA which seems to be the loan word from Dravidian and is related to Tamil words for Mango like “mamaram”. Portuguese were responsible for transferring the name to the West. It is growing in India since 4000 years at least.

Moguls were great connoisseurs of the fruit. Akbar got 100000 mango trees planted in Lakhi Bagh (Lakhi: 100,000, Bagh means Garden) near Darbhanga Bihar India. Others who relished the fruit were Shahjahan and Noor Jehan, Aurangzeb, Sher Shah Suri. Raghunath Peshwa got large numbers planted all over Maharashtra.

Main Constituents:

Citric acid and related compounds are responsible for sour taste. Several terpenes have been found in unripe fruit..

Ripe mango contains volatile compounds like alpha terpineol, ocimene, limonene, 3-carene etc. Yellow colour is due to beta Carotene.

Nutrients

Mangoes are rich in potassium, about 8% carbohydrate with 1.6 % dietary fibre. Very rich in vitamin A , C, B-6, calcium, iron, and magnesium.

Some famous Indian Varieties:

1: Alphonso or Hapoos
King among the mangoes. Named after Portugal admiral D Afonso de Albuquerque. Deogad in Ratnagiri district of Maharashtra has got the GI tag of genuineness.

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2: Dasehri
It is birth place is Malihabad in Lucknow. Soft, succulent and mild.

3: Banarasi Langda
It was born in an orchard belonging to a Langda (lame) fellow and thus got this name.

4: Himsagar
Fibre less, creamy and full of pulp. Pride of Murshidabad in West Bengal.

5: Fazli
Quite big in size, famous in Malda of West Bengal. Late maturing.

6: Chaunsa:
From Bihar. Full of Flavour. It is pressed into mouth and juice is sucked.

7: Gulab Khaas
Native of Jharkhand. It is graceful mango

8: Kesar

Aromatic fruit of Junagadh Gujarat. Giving a tough fight to Hapoos. Plantations are on foothills of mount Girnar.

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9: Bedmi:

Taste depends upon the plucking time.

10. Totapuri: it is abundant in southern states of Andhra Pradesh, Tamil Nadu, Karnataka.

11: Sindoori: it gets its name from the vermillion colour of the skin.

12: Banganapalli/ Bagan Phali/ Safeda
From Andhra’s small town Banganapalli. Sweet, yellow and fibre less.

13: Himam Pasand/ Humayun Pasand
A cross made from Banganapalli and Malgoa. It is very popular in Deccan.

14: Chandrakaran: it is delicacy from Kerala. Sweet and sour. Quite costly.

Ashure or Noah’s Pudding

Every living things requires energy to be alive. Our bodies continuously spend energy to do work. Food which consists of carbohydrates, Oils and Fats, Proteins are primarily food classes. There are other categories of food like fruits and vegetables which provide micronutrients like vitamins and minerals. All of these are required for a normal body to be healthy.

When these items are available, human beings evolved recipes to make the food more tastier and delicious. Different regions of the world have produced different kinds of categories depending on the ingredients available there.

Those recipes are even better which contains maximum nutrients. These are wholesome foods. One such recipe is Ashure or Noah’s Pudding. It has its origin in Turkey. Noah’s name has a story related to it. It is said when Noah’s ship landed with survivors they didn’t have much left. They had some grains like whole wheat, chickpeas, and the like.

The recipe consists of boiling the whole wheat and keep it submerged in the boiled water. Wheat is rich in carbohydrate, minerals and vitamins, Legumes which are rich in proteins are soaked and then boiled. These are then mixed with the boiled wheat in water. A thick pudding results, sweetener like sugar or jaggery is added and then dry fruits and nuts are added. The finishing is also done by topping with dry nuts, coconut powder etc.

The ingredients like legumes and dry fruits and nuts can very depending upon the availability.

This dish is a specialty during Muharram and totally vegan. This pudding is distributed in the community and is considered auspicious.

Many videos are available on the YouTube for preparing this recipe. It is very nutritious.

It’s nutritional value is given in the link

Nutritional Value of Ashure

And here is one link of recipe on YouTube.

Note: The picture of dish and links are taken from Google and YouTube.

Wholesome Rice!!

Rice is the staple diet of majority of world’s population. Asian people mostly eat rice with vegetables and lentils. Annapurna is the Hindu god of rice. Her name comes from the Sanskrit word for rice, “anna”. She is often depicted with a rice spoon in her hand.

What is the rice? It’s white part is the carbohydrates: precursor of sugar of the energy. The colour of rice comes from its outer shell or ‘bran’ which holds much of its nutritional value. It’s the bran or the coating which contains minerals and other micronutrients.

When rice is processed (milled) much of the nutritional value is lost when the bran is removed. The result is pure white rice which is high in energy(starch) and low in micronutrients. Polished rice are not good for the diabetic people.

Because milled rice has lots of energy but few vitamins and minerals, it must be eaten with other foods to get a proper people balanced diet.