Green gram importance & dietetics explained in Ayurveda compiled from all Samhitha's. its daily utility must be approved by every individual to improve health of community.

2. Introduction to Ahara
List of Nitya Sevaniya Ahara
Mudga - Drug reveiw
Green gram - Modern concepts
Rationality
Importance
Discussion
Conclusion
Reference
4/3/2018 2

3.  अन्नं ब्रह्मेतत व्यंजनात ्।
अन्नाध्येव खल्ववमातन भूतातन जायन्ते ।
अन्नेन जातातन जीवल्न्त ।(Tai.up)
 आहारात्सववभूतातन संभवतत महहऩते ।
आहरेण वववधवन्ते तेन जीवल्न्त जन्तवः॥(Mahabharatha)
 अन्नं वृल्ततकराणां श्रेष्टः ॥ (CS.su.25)
 आरोग्यं भोजनाधीनां ॥ (Ka.ki. 5)
4/3/2018 3

4.  प्राणाः प्राणभृतामन्नमन्नं ऱोके भभधावतत ॥
वणव........(CS.Su.27)
 आहारः प्रीणनो सद्यो बऱकृ द्देहधारकः।
आयुस्तेजः समुतसाह स्मृतथोजोsल्ग्न वववधवन॥(su.chi.24)
 न च आहार समं ककल्चचत्भैषज्यमुऩऱभ्यते ।
शक्यतेsप्यन्नमात्रेण नरः कतुवम ्तनरामया:॥ (Ka.ki. 4)
4/3/2018 4

5. It is classified into 12 vargas (C.Su 27/6-7)
1. Shuka dhanya
2. Shimbhi dhanya
3. Mamsa varga
4. Shaaka varga
5. Phala varga
6. Haritha varga
7. Madya varga
8. Jala varga
9. Gorasa varga
10. Ikshuvikara varga
11. Krutanna varga
12. Aaharopayogi varga
4/3/2018 5

6. षल्ष्टकान्शाभऱ मुद्गान ् सैन्धवामऱके यवान ्।
आन्तरीऺं ऩयः सवऩवः जाङ्गऱं मधुचाभ्यसेत् ।
(Cs.su.5)
4/3/2018 6

7. Nitya Sevaniya Ahara Dravya C.Su. 5 AS.Su 10 B.P. 5
Shahstika shali + + -
Mudga + + +
Saindava + + -
Amalaka + + +
Yava + + -
Antariksha jala + + -
Paya + + -
Sarpi + + -
Jangalamamsa + + -
Madhu + + +
4/3/2018 7

8. Nitya sevaniya ahara dravya C.Su. 5 AS.Su 10 B.P. 5
Godhuma - + -
Sunishanaka - + -
Jivanthi - + -
Mulaka - + -
Vastuka - + -
Pathya - + -
Mrdvika - + -
Patola - + -
Sharkara - + +
Dadima - + -
4/3/2018 8

9. 4/3/2018 9
CHARAKA NUTRITION
Shashtika shali
Carbohydrate
Yava
Madhu
Mudga
Protein
Jangala Mamsa
Amalaka Vitamins
Saindava Minerals
Antariksha jala fluids
Ksheera Proximate principles
Sarpi Fat

10. 4/3/2018 10

11. अत्र भशल्बबधान्येषु मध्ये, मुद्गो वरः॥(Ah.su 6)comm.Sa.Su
 it is one among Shimbi dhanyas
 it is considered as Best among shimbi varga
4/3/2018 11

12. मोदते अनेन इतत...॥ (s.k.d)
“That which brings joy, delight and gladness”.
4/3/2018 12

13.  Mudga
 Mangalya
 Bhalista
 Soopya
 Nirdosha
 Mahodaya
 Pittabeshaja
 Dehapathya
4/3/2018Kaiyadeva nighantu(dhanya varga) 13

14. Books Vargas
Charaka samhitha Shami dhanya
Sushrutha samhitha Shimbi dhanya
Ashtanga Sangraha Shimbi dhanya
Ashtanga hrudaya Shimbi dhanya/vidala
Bhavaprakasha Dhanya varga (Shimbi)
Kaiyadeva nighantu
Dhanya varga (Shimbi)
Madanapala nighantu
Raja nighatu
Shaligrama nighatu
Shodhala nighantu
Gunaratnamala
Dhanvanthara nighanta Suvarnadi varga
14

15.  Haritha
 Shyava
 Peeta
 Shwetha
 Rakta
 Vana
मुद्गेष्ववऩ हररतो वरः॥(Ah.su 6)
Green is best among all.
4/3/2018 15

16. 4/3/2018
*As.su.
16

17. GunaKarma C.Su 27 Su.Su 46 A.S A.H 6 B.P 6 MP.Ni
Guna Laghu
Ruksha
Vishada
- Laghu Alpa
chala
Laghu
Ruksha
Laghu
Ruksha
Rasa Kashaya
Madhura
Kashaya
Madhura
- - Madhura Madhura
Veerya Sheeta Sheeta - - Sheeta Sheeta
Vipaka Katu Katu - - - -
Doshagnata Kapha
Pitta
hara
Kapha
Pitta hara
Alpa
Vatakara
Kapha
Pitta
hara
Alpa
Vatakara
- Kapha
Pitta hara
Alpa
Vatakara
Kapha
Pitta
hara
Karma - Drushti
Prasada,
Grahi
Varnya
Grahi
- Netrya
Jwaragna
Vrushya
Deepana
Dahagna
Jwaragna
4/3/2018
17

18. Ingredients Mudga + Shali + Jala 10 parts
Rasa Madhura, Kashaya
Doshagnata Pittahara
Rogaghnata Raktapitta, Aruchi
4/3/2018Kaiyadeva nighantu(kruttanna kaplana) 18
Odana

19. Ingredient Shali 1 part + Mudga ½ part + Dhanyaka + Trikatu
+ Taila + Hingu
Karma Rakta vardhaka, Basthi shodhaka
Doshagnata Tridoshahara
Rogaghnata Jwara
4/3/2018
Kaiyadeva nighantu(kruttanna kaplana)
19

20. Ingredient Mudga + 18 parts of Jala
Types Krutha & Akrutha
Guna Sheeta
Rasa Madura
Karma Hrudya, Agnideepaka
Doshagnata Kapha Pitta rakta hara
Rogaghnata Raktapitta, Thrishna, Daha, Jwara, Krimi,
SamshuddaVrana, Urdwajatru roga.
4/3/2018 20
Kaiyadeva nighantu(kruttanna kaplana)

21.  Jwara (CS. Chi. 3/144), Udara (CS. Chi. 13/79), Prameha (CS. Chi. 6/89 )
 Trishna : Fried in Ghee (CS. Chi. 22/31)
 Visarpa : Bahu Sarpi (CS. Chi. 29/79)
 Kasa : Kantakari kvatha + Amalaka (CS. Chi. 18/184)
 Chardi : Amalaka + Navaneeta (SS. Ut. 49/33)
or Tikta shaka (CS. Chi. 19/121)
 Visha : Dadima+ Amalaki (CS.Chi. 23/164)
 Shwaythu : Trikatu (CS.chi 12/102)
 Madhatyaya : Sharkara (VM.18.7 )
 Tarpana samsarjana karma : Mudga yusha (CS.si.6 Jejjata)
4/3/2018 21

22. Ingredient Shali + Mudga + Lavana + Ardraka + Hingu
Guna Guru
Doshagnata Pittakaphaprada
Karma Shukrala, Balya, Durjara, Mala-mutra kari
4/3/2018
*(B.P.6)
22

23. Ingredient Mudga vada (Mudga pishtika+ lavana + Ardraka +
Hingu – fried in ghee) + Dipped in Takra
Guna Laghu, Sheeta
Doshagnata Tridoshahara
4/3/2018
*(B.P.6)
23

24. Ingredient Mudga flour + Jala + ghee > solution allowed to fall
boiling ghee through sieve > cooked pearls immersed
in sitapaka made into balls.
Rasa Madhura,
Doshagnata Tridoshagna
Karma Balya, Santarpana, Ruchiprada, Chakshushya
4/3/2018
*(B.P.6)
24

25. Form Indication Reference
Varti as Anjana Apasmara , Unmada C.Chi. 6/49
Payasa lepa Vrana, Vatarakta C.Chi. 25/112, 29/135
Hima Raktapitta, Trushna, Chardi C.Chi. 4/79, 20/31
Mudgamalaka Prayoga Prameha, Kushta C.Chi. 6/48
Kvatha Visarpa, Arshas C.Chi. 21/60, AS. chi.3/20
Pishti Avrana shukla AH. Ut. 11/46
Upanaha Vrana C.Chi. 25/79
Pradeha Visarpa C.Chi. 21/79
4/3/2018 25

26.  Vatavyadhi
(Y.R , Bh.R 26 )
4/3/2018 26

27.  Mudga Size
* Mass of Haemorrhoids (Cs.chi.14)
* Basthi netra size for children (Cs.si.3)
* Ajagallika (Su.Ni.12)
* Upadamsha (Su.Ni 13)
* Masurika (Su.Ni.13)
* Avrana-Shukra (Su.ut 5)
 Shitaputana
The goddess should be worshipped with the offerings of
the preparation of rice and Mudga pulse.(Su.ut 34)
4/3/2018 27

28.  Saylee Deshmukh1, Vyas MK2, Shukla VJ3 Comparative Physico-
chemical and Nutritional analysis of 1 year old and new Mudga [Vigna
radiata (L.) R. Wilczek] Ph.D.Scholar, Gujarat Ayurved University,
Jamnagar, Gujarat, India. 2016
 Dr.Vinutha, Preparation and Safety study of Nutritive powder in
Ksheerannada Avastha- an experimental study. PG Scholar, Department of
Baishajya kalpana, KLE university, Belgaum. 2013
 Dr. Sandeep.S, Assessment of Nutritive value of Mudga Yusham,
Departmant OF P.G. Studies in swasthavritta, S.D.M.College of ayurveda
and hospital, Hassan 2012-2013
4/3/2018 28

29. 4/3/2018 29

30. Vigna radiata (L.) R. Wilczek, Moong
bean, Green gram is a plant species in
the legume family
The Mudga is mainly cultivated
in India, Pakistan, Nepal, China, Korea,
South Asia and Southeast Asia.
It is an annual herb with yellow flowers
and fuzzy brown pods.
For vegans its an important source of
excellent protein that is easily digestible
as well
4/3/2018www.wikipedia./mung/.com 30

31.  It has been discovered in many archeological sites in India.
 In Eastern zone of the Harappan civilization 4500 yrs
back & In South India > Karnataka 4000 yrs back .
 By about 3500 yrs ago, widely cultivated throughout India.
 Cultivated Mung later spread to China & SE Asia from
India
 In the 9th / 10th century, it came to be cultivated in Africa.
4/3/2018 31

32. 4/3/2018 32
Kingdom Plantae (Plant kingdom)
Division Magnoliophyta (flowering plants)
Class Magnoliopsida (dicotyledons)
Order Fabales
Family Fabaceae
Tribe Phaseoleae
Genus Vigna
Species radiata

33.  English – Green gram
 Hindi – Mung dhal
 Kannada – Hesaru kalu
 Telugu – Pesara pappu
 Tamil – Pachai payaru
 Malayalam – Cheru payaru
4/3/2018 33

34. Nutritional value per 100 gm Raw
Energy 1,452 kJ(347 kcal)
Carbohydrate 62.62 g
Sugars 6.6 g
Dietary fiber 16.3 g
Fat 1.15 g
Protein 23.86 g
4/3/2018
www.wikipedia./mung/.com
34
Vitamins
Thiamine (B1) (54%) 0.621 mg
Riboflavin (B2) (19%) 0.233 mg
Niacin (B3) (15%) 2.251 mg
Pantothenic acid (B5) (38%) 1.91 mg
Vitamin B6 (29%) 0.382 mg
Folate (B9) (156%) 625 μg
Vitamin C (6%) 4.8 mg
Vitamin E (3%) 0.51 mg
Vitamin K (9%) 9 μg
Minerals
Calcium (13%) 132 mg
Iron (52%) 6.74 mg
Magnesium (53%) 189 mg
Manganese (49%) 1.03 mg
Phosphorus (52%) 367 mg
Potassium (27%) 124 mg
Sodium (1%) 15mg
Zinc (28%) 2.68 mg

35. Nutritional value per 100 g Boiled
Energy 441 kJ (105 kcal)
Carbohydrates 19.15 g
Sugars 2 g
Dietary fiber 7.6 g
Fat 0.38 g
Protein 7.02 g
4/3/2018www.wikipedia./mung/.com 35
Vitamins
Thiamine (B1) (14%) 0.164 mg
Riboflavin (B2) (5%) 0.061 mg
Niacin (B3) (4%) 0.577 mg
Pantothenic acid (B5) (8%) 0.41 mg
Vitamin B6 (5%) 0.067 mg
Folate (B9) (40%) 159 μg
Vitamin C (1%) 1 mg
Vitamin E (1%) 0.15 mg
Vitamin K (3%) 2.7 μg
Minerals
Calcium (3%) 27 mg
Iron (11%) 1.4 mg
Magnesium (14%) 48 mg
Manganese (14%) 0.29 mg
Phosphorus (14%) 99 mg
Potassium (6%) 266 mg
Sodium (0%) 0.01mg
Zinc (9%) 0.84 mg

36.  Germinated by leaving in water for four hours of daytime light
and spending the rest of the day in the dark.
ववरुढ धान्य
 Cs.su 18/6 Nidana for nija shopha
 Cs.su 28/267 Guru
 Cs.chi.1/2/3 Gramya Ahara
 According to FAO
 Higher vitamins
 Better utilization of minerals.
 Less Anti-nutrients
4/3/2018 36

37. Mature seeds, Sprouted
Nutritional value per 100 g
Energy 126 kJ
Carbohydrates 5.94 g
Sugars 4.13 g
Dietary fiber 1.8 g
Fat 0.18 g
Protein 3.04 g
4/3/2018 37
Minerals
Calcium (1%) 13 mg
Iron (7%) 0.91 mg
Magnesium (6%) 21 mg
Manganese (9%) 0.188mg
Phosphorus (8%) 54 mg
Potassium (3%) 149 mg
Sodium (0%) 0.06mg
Zinc (4%) 0.41 mg
Vitamins
Thiamine (B1) (7%) 0.084 mg
Riboflavin (B2) (10%) 0.124 mg
Niacin (B3) (5%) 0.749 mg
Pantothenic acid (8%) 0.38 mg
Vitamin B6 (7%) 0.088 mg
Folate (B9) (15%) 61μg
Vitamin C (16%) 13.2 mg
Vitamin E (1%) 0.1 mg
Vitamin K (31%) 33 μg

38. 4/3/2018 38
Poriyal
PalyaDosa
Pongal
Sambar
Sughiyan

39. 4/3/2018 39
Fried mung
Dahi
mung vadaAda idli
PadduHesaraittu
Unde

40. 4/3/2018 40
cake
jelly
sweets
Jam

41. 4/3/2018 41
Stuffed bread Waffers
PastaNoodles

42. 4/3/2018
The Institute of Crop Sciences at the Chinese Academy of
Agricultural Sciences in 2008
42

43. Khesari Dhal, Metanil Yellow, Lead Chromate
Causes
Stomach pain, Ulcer, Lathyrism, Cancer.
 Khesari Dhal
Add 50 ml of Dil HCL to the sample & keep on simmering water
-15 min. Pink color > Khesari dhal.
 Metanil Yellow
5 gms of the sample in 5 ml of water and add a few drops of
Conc HCL. Pink color > Metanil yellow.
 Lead Chromate
5gms of sample in 5ml of water & Add a few drops of HCL. Pale
Pink color > Lead Chromate.
4/3/2018(Venkatesh,2013)(Sajid,2011) 43

44. AsDietaryintervention
 Diabetes mellitus
 Heart Disease
 Cancer
 Hypertension
 Celiac Disease/Gluten Free Diets
 Anemia
 Obesity
4/3/2018 44

45. 4/3/2018 45

46. “ विचित्र प्रत्यरब्द ” (Ah.su.6)
Vichitra pratyarabdha
“a unity of paradoxes”
A drug is known to act at various levels based on its attributes
Eg : Milk -- Madhura rasa, Guru guna, Sheeta veerya, Madhura vipaka and
brumhana. But Mudga having Madhura rasa, Laghu guna, Katu vipaka yet
act as bulk promoting.
These paradoxes make Mudga a drug with multifaceted action.
4/3/2018 46
Madhura Rasa Laghu Guna Katu Vipaka Sheeta Veerya

47. Madhura rasa : Most compatible
Kashaya rasa : A very good absorbent
Laghu guna : Good dietary attribute
Vishada guna : Good clearing agent of all obstruction
Sheeta veerya : Nourishing & promotes growth.
* Thus these properties elaborate the health promoting action.
* Justify its usage as a daily consumable food & as supportive
diet in various diseases.
4/3/2018 47

48. 4/3/2018 48
 Anti-oxidant
 Anti-microbial
 Anti-diabetic
 Easily digestible
 Anti-inflammatory
 Anti-hypertensive
 Anti-tumor effects

49. HighProteins
 Excellent Source of High-Quality Protein
 It contain high levels of globulin and albumin, the main
storage proteins.
 These account for over 60% of their total amino acids.
 The other amino acids including leucine, isoleucine & valine
makes it as a complete protein.
Reference>>
Chem Cent J. 2014; 8: 4. Published online 2014 Jan 17. doi: 10.1186/1752-153X-8-4
PMCID: PMC3899625A review of phytochemistry, metabolite changes, and medicinal uses of the
common food mung bean and its sprouts (Vigna radiata)Dongyan Tang,
1
Yinmao Dong,
1,2
Hankun
Ren,
2
Li Li,
2
and Congfen He
2
4/3/2018 49

50. Richin Magnesium
 Helps Veins & arteries to relax, lessens resistance & improves
blood flow, O2 & nutrients throughout the body.
 It prevents free radical damage to blood vessels.
 By Preventing Oxidation of LDL, keep the arteries clear &
improve blood circulation.
 Reduce Inflammation, it reverses blood vessel damage.
 By preventing Deposition of plaque the risk of heart attack
can be reduced
Reference >>Hum Exp Toxicol. 2011 Aug;30(8):904-9. doi: 10.1177/0960327110382565. Epub 2010 Aug 27.Protective effects
of organic solvent fractions from the seeds of Vigna radiata L. wilczek against antioxidant mechanisms. Chung IM1, Yeo
MA, Kim SJ, Moon HI.
4/3/2018 50

51. Anti-Microbial
A Non-specific lipid transfer peptide (nsLTP)
with antimicrobial activity was isolated from the
mudga.
Reference >>
Wang SY, Wu JH, Ng TB, Ye XY, Rao PF: A non-specific lipid transfer protein with
antifungal and antibacterial activities from the mung bean. Peptides. 2004, 25: 1235-1242.
10.1016/j.peptides.2004.06.004.
4/3/2018 51

52. ImmuneBooster
 The wide variety of Phyto-nutrients acts as Anti-microbial.
 These help to fight Harmful bacteria & viruses, thus maintains
healthy Gut bacteria and ensure optimal digestive tract health
and thus promote optimum Nutrient absorption.
 Exhibit Powerful Antioxidant Properties that can Help Fight
Disease as well as Protect the Body.
Reference >> Identification in mung bean and their antioxidant activities. 2012 study done by the College of
Food Science and Nutritional Engineering at the China Agricultural University
4/3/2018 52

53. GI-Tract
 Easiest to Digest Among all Beans
 Though all legumes cause gas & abdominal bloating,
Oligosaccharides in Munga, Prevents gas and bloating unlike
other beans
 Anti nutrients like Phytic-acid, Stachyose and Raffinose are
less while compared to other beans
Reference>> Nutritional composition and anti-nutritional factors of mung bean seeds as affected by some
home traditional processes Author links open overlay panel A.E.Mubarak
4/3/2018 53

54. Anti-Diabetic
 The low Glycemic index (31), Fiber & Protein help to regulate
blood sugar.
 It also reduce total Triglycerides, C peptides, Blood urea,
Nitrogen levels, cholesterol levels & Glucagon levels
 It also improves Glucose tolerance and increased Insulin
responsiveness.
 Prevent & Possibly manage Type 2 Diabetes
Refrence >>
Prevent & Possibly manage Type 2 Diabetes so Diabetics can safely Use mung bean/by the
Institute of Crop Sciences at the Chinese Academy of Agricultural Sciences in 2008
Antidiabetic activity of Mung bean extracts in diabetic KK-Ay mice.Yao Y1, Chen F, Wang
M, Wang J, Ren G.
4/3/2018 . 54

55. Anti-Hypertensive
 A study on Rats given mudga extracts for a month significantly
lowered systolic blood pressure levels.
 High levels of Peptides prevents the contraction of blood
vessels
 They are also low Sodium & High potassium , so no danger of
a sodium-induced pressure attack.
Reference>>
High blood pressure In a 2014 study published in the Chemistry Central Journal, rats that were
given mung bean extracts for one month experienced significant reductions in systolic blood
pressure levels.2014,- Chemistry Central Journal
4/3/2018 55

56. Obesity
 It is a filling food
 The high Fiber & Protein levels produce longer satiety time.
 Due to the double increase of the satiety hormone i.e,
Chole-cystokinin as compared to meals without pulses it is
good.
 It is low in Cholesterol and high in soluble dietary fibers.
Reference >>Beans, as a Source of Dietary Fiber, Increase Cholecystokinin and Apolipoprotein B48 Response
to Test Meals in Men1 Ingeborg Bourdon,2 Beth Olson,3 Robert Backus,* B. Diane Richter, Paul A. Davis
and Barbara O. Schneeman4 Department of Nutrition, *Department of Molecular Biosciences, School of
Veterinary Medicine, University of California, Davis, CA 95616
4/3/2018 56

57. SkinHealth
 It Contains Phyto-estrogens Contributing to Anti-Aging
 As Phyto-estrogens stimulate the production of Collagen,
Elasticin, Hyaluronic acid, all are essential to maintain
younger, healthier skin.
Reference>> Pulses, nutritious seeds for a sustainable future - Food and Agriculture ...www.fao.org/3/a-
i5528e.pdf
4/3/2018 57

58. Antitumor
 High levels of Amino acids, Oligosaccharides and Poly
phenols contributes as antioxidant are able to protect DNA
damage and dangerous cell mutation.
 The two major flavonoids, Vitexin and Isovitexin have high
free-radical scavenging abilities and lowers oxidative stress.
Refrence >>Identification of the flavonoids in mung bean soup and their antioxidant
activities. 2012 study done by the College of Food Science and Nutritional Engineering at
the China Agricultural University
4/3/2018 58

59.  Slows or Prevent Osteoporosis
Phyto-estrogen has been shown to prevent devastating
effects of osteoporosis by stimulating bone formation.
 Relieve Hot Flashes/Post-Menopause
Phyto-estrogen has also been shown to relieve hot
flashes that are often disruptive and unpleasant.
 Anti-inflammatory Agent
Bean is an anti-inflammatory food and helps to heal the
body.
4/3/2018 59

60.  Viruda dhanya are contra-indicated in Ayurveda,
but in contemporary science it is indicated.
4/3/2018 60

61. तच्च तनतयं प्रयुचजीत स्वास्थं येनानुवतवते ।
अजातानां ववकाराणां अनुतऩल्ततकरं च यत् ॥
(Cs.Su.5)
वरोsत्र मुद्गो ॥ (Ah.Su)
4/3/2018 61
Conclusion

62.  In Present Era as life-style disorders are most Prevalent(70%).
 Mudga can be consumed to Prevent most of life-style disorders
& certain chronic diseases.
 Even many Research establishes the Efficacy of Mudga &
Authentify the classical view points.
 It is a Nutritional Power house
 Most commonly used component of Indian cuisine.
 Hence Mudga can be considered as a Potential Preventing &
Interventional diet Even in present era on daily consumption.
4/3/2018 62

63.  Charaka samhitha
 Sushrutha samhitha
 Ashtanga sangraha
 Ashtanga hrudaya
 Bhavaprakasha
 Bhaishajya ratnavali
 Yogarathnakara
 Sabdakalpa dhruma
 Madanapala nighantu
 Various research articles
 Authentic website.
4/3/2018 63

64. 4/3/2018 64