Uttarakhand > Uttarakhand at a Glance - उत्तराखण्ड : एक नजर में

Cereals Of Uttarakhand - उत्तराखंड मे पैदा होने वाले खाद्यान

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एम.एस. मेहता /M S Mehta 9910532720:
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:
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 

एम.एस. मेहता /M S Mehta 9910532720:
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

एम.एस. मेहता /M S Mehta 9910532720:

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 . 

एम.एस. मेहता /M S Mehta 9910532720:
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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