Author Topic: Cereals Of Uttarakhand - उत्तराखंड मे पैदा होने वाले खाद्यान  (Read 40021 times)

एम.एस. मेहता /M S Mehta 9910532720

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दोस्तो,

हम यहाँ पर आपको को उत्तराखंड मे पैदा होने वाले विभन्न खाद्यानो के बारे मे जानकारी उपलब्ध करायंगे !

एम् एस मेहता  

एम.एस. मेहता /M S Mehta 9910532720

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Lentils 
Lentils or Masoor is an important rabi pulse crop in the hills . It can be cooked without soaking . Lentils from the hills cook very quickly and are easy to digest . These are particularly small in size and have and enhanced taste and are used to make soups , stews , salads and spicy dals.
 
Local Name : Massor 
Botanical Name : Lens esculenlus 
Variety : Pant l- 406 , 6390 , DPL 15 , 58 , 62 Vl massor -4 , Malika 
Nutritional Constituents : Protein -24-26 % , Fat - 1.3 % , Carbohydrate - 57 % , Fiber - 3.2% , Ash -2.2% , Calcium - 68 mg , Phophourus-300 mg 



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Pigeon Pea (Toor )

Pigeon Pea or ToorDal is one important traditional crop of Uttaranchal . Its grain is highly nutritious and rich in protein , carbohydrate , fiber and minerals . Traditional Toor is a delicacy and is cooked in festivals and special occasions . It is known for its enhanced taste .
Local Name : Toor 
Botanical Name : Cajanus cajan
Variety : Pusa - Agati , T21 , UPAS 120, ICPL 151 , 85010



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Cow Pea Local ( Naurangi Dal )

It is called so due the presence of small and different coloured local pulses . It can be eaten as boiled , baked or as a dal . The whole grain is soaked and then fried or boiled to make dal .
Local Name : Riyans / Navrangi / Satrangi
Nutritional Constituents : Water 10.4 g , Protein 25.0 g , Fat 0.6 g , Iron 6.0 mg , Calcium 450 mg , Phosphorus 393 mg , fiber 4.8 g . 



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Black Soya bean
Black Soya bean or Bhat is widely cultivated in Uttaranchal ; seeds are rich source of protein and iron . A very popular preparation made from it is a soup which is prepared by boiling it with other pulses like gahat and chickpea and the soup is cooked with rice flour in an iron ' Kadai ' to make an almost oil less iron rich soup .
Local Name : Bhatmaas , Kalabhat or Bhat 
Botanical Name : Glygcine Max
Nutritional Constituents : Water 8.1 g , protein 43.3 g , Fat 19.25 g , Iron 11.5 mg , Calcium 240 mg , Carbohydrates 20.9 g , Phosphorus 690 mg Fiber 3.7 g , Vitamin A & B .
Product Code : BS-032

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White Soya bean 
White Soyabean is used as a dal or to make popular snacks . Common forms of soya include soy sauce , soya milk , infant meals , chunks , oil , etc . It is grown at an altitude ranging from 1000-1700 m above sea level. 
Botanical Name : Glygcine Max 
Variety : VI Soya 2, 21, 47
Nutritional Constituents : Water 8.1 gm , Protein 43.3 gm , Fat 19.25 gm , Iron 11.5 mg , Calcium 240 mg , Carbohydrates 20.9 gm , Vitamin A and B , Calories 432 , Phosphorus 690 mg , Fiber 3.7 gm .



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Horse Gram ( Kulath )
Grown over a wide range of soils, Horse gram or Kulath / Gahat as it is locally known , is a much preferred 'pulses ' of Uttaranchal . it is also renowned for its perceived medicinal properties used for relief from arthritis and kidney stones . The whole grain is soaked then fried or boiled to make dal or soup . It is grown at an altitude ranging from 1200m to 1800m above sea level .
 
Local Name : Gahat
Botanical Name : Macrotyloma Uniflorum
Variety : VI Ghait - 1
Nutritional Constituents : Water 12.0 g , protein g , Fat 0.5 g , Iron 8.4 mg , Calcium 287 mg , Carbohydrates 57.2 g , phosphorus 3.11 mg , vitamin A-IU 118.3 Vitamin B-IU 0.42 , Calories 321. 


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Kidney Beans
 
Uttaranchal is home to more than hundred varieties of Kidney Beans or Rajmah and is extensively grown across the state as a cash crop by marginal farmers . It can be eaten as boiled , baked or as Dal . The whole grain is soaked then fried or boiled to make Dal . It is grown at an altitude between 1000 to 2000m above sea level .
Local name : Rajma , chemi
Botanical Name : Phaseolus vulgairs
variety : Pusa parabti, Jampa , Arka Komal , pant Anupama , Pant Bean 2 .
Nutritional Constituents : Water 12.0 g , protein 22.9 g , Fat 1.3 g , Iron 6.8 mg , Calcium 260 mg , Carbohydrates 60.6 g and phosphorus 410 mg . 
 
 

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Bay Leaf
It is a small tree distributed in sub tropical Himalaya , Khaki and Jantia hills . Leaves and bark are used as condiments , spices and for flavoring tea . Leaves are carminative and also used in colic and diarrhea . 
Local Name : Tej Patta
Botanical Name :Cinnamonum tamala

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Garlic
A member of the onion family , Garlic has been cultivated for thousands of years and is widely used for both its culinary and medicinal attributes. Garlic prefers cool weather and grow in a well-drained , moderately clay loam at higher elevation (900 to 1500m ) .
 
Local Name : Lahaisun
Botanical Name : Allium sativum L .
Variety : VL Gatrlic 1 , Solan phavri , ARU52, Godavari, G-282 , pant Lohit
Nutritional Constituents : Fiber 1.90 gm , Carbohydrate - 70.40 gm , calcium-0.10 mg phosphorus-0.42 , pottasium-0.70 , sodium- 0.01 , Vitamin A-17500 IU , Vitamin C-1200mg , Vitamin B- 0.68 , Vitamin B2-0.08
 


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Hemp Seeds
Hemp Seeds are used in many local delicacies as a flavoring agent and chutney made from hemp seeds helps to perk up the meals. 
Local Name : Bhanga
Botanical Name : Cannabis sativa
Nutritional Constituents : Fiber -20.3 g, ash-6.1 g , calcium - 120 mg , phosphorus - 970 mg m iron -12.0 mg , beta-carotene - 5 mg , thiamine -0.32 mg , riboflavin-0.17 mg , niacin-2.1 mg and k calories 421

 

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