Healthy eats

Curry leaves (kadi-patta) Curry leaves which is commenly called as 'kadi patta'. It  makes the food both healthy and tasty along with pleasing aroma.  It have many names in many other languages. In Indian food, it is widely used in many of raciepes. The tree is native to the Indian subcontinent, and can be found growing wild throughout the country, in Sri Lanka, and east through Thailand These tree grows best in well-drained soils in areas with full sun or partial shade, preferably away from the wind.  Human needs in terms of shelter, clothing, food, flavors, fragrances and even medicines have been provided by plants.  Even some important drugs used presently have been derived from plants.  It has different names in different languages  Curry Leaf (English), Karepaku (Andhra Pradesh), Narasingha (Assam); Barsanga, Kartaphulli (Bengal); Gorenimb (Gujrat); Mitha Neem (Himachal Pradesh); Kathnim, Mitha Neem, Kurry Patta (Hindi); Karibeva (Karnataka); Kariveppilei (Kerala);

Common Fig (anjeer) Fig which commenly called as anjeer. It is delicious sweet fruit with multiple seed.  Fresh and dried Anjeer (Anjir) are widely consumed in Mediterranean countries and it is popularly known as ‘the poor man’s food’. Anjeer dry fruit and its other parts such as bark, leaves, shoots, latex, and seeds are medically important , It is eaten in their dried and wet format. Anjeer are are good source of vitamins and minerals as well as dietery fibers. They are consumed all over the world in both fresh and dried form, and can be enjoyed as a healthy snack or added to sweet recipes. Vitamin and mineral content of anjeer:   • Vitamins : K, B1, B2, B3, B5, B6, B9, A, C, E  • Minerals : Calcium, Manganese, Potassium, Magnesium, iron, zinc, phosphorus, sodium, copper •  Fruits consist 62% sugar in the dried form and 22% sugar in the fresh form. • The  fresh and dried figs also contain high amount of fiber and polyphenols( proanthocyanidins) . The fresh and dried figs al

                      Pan(betel leaf) Betel leaf which is commenly called as 'pan' in India. it is mostly consumed in many asain countries. In India pan is consumed from ancient times. It is mostly consumed with supari(arcea nut) or tobacco by many Indian people. Consumption paan without tobacco after a meal is better for digestion.                      In many Indian festival pan is used most in Pooja's(because of its religious value). Many old people consume pan along with kattha(catechu). Catechu is mostly used as astringent(constict or shrink tissue) in ancient times in ayurveda as well as in many breath freshening spices(such as pan masala). Experimental studies have shown that it possess diverse biological and pharmacological effects, which includes antibacterial, antifungal, larvicidal, antiprotozal, anticaries, gastroprotective effects, free radical scavenging, antioxidant, anti-inflammatory hepatoprotective, immunomodulatory, antiulcer and chemopreventive act