ANCIENT AND MODERN REVIEW OF NUTRITIONAL VALUE AND THERAPEUTICAL BENEFITS OF MUDGA (GREEN-GRAM)

Abstract

According to Caraka Samhita, the varieties of pulses as Mudga (green gram) and Masha (black-gram) have been described in Samidhanya varga and are called Vaidala (dicotyledons). Mudga is the best as soup, is very easily digestible, slightly increase Vata; the green is better than the other one. In Ayurveda usefulness of green-gram is mentioned in many diseases like jwara (fever), medorog (obesity), kapha, pitta, rakta disorders. Along with this Ayurveda also mentioned the importance of mudga (green-gram) in the disturbed condition of Agni (digestive fire). Mudga (green gram) acts as a kaphapittashamaks by means of its different gunas (properties). Mudga (green gram) is light for digestion hence preferred in patients suffering from agnimandya (disturbed digestive fire). Due to this speciality Mudga (green gram) remains a key component while thinking about the medicine and dietary supplementation in the diseases caused by agnimandya (disturbed digestive fire).