The Indian Journal of Nutrition and Dietetics

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Evaluation of Nutritive Value and Acceptability of Recipes Prepared from Spinach and Betel Leaves


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1 Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, India
     

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Leafy vegetables containing phytofactor potential are now referred to as functional foods or health foods being known as protective foods Betel leaves are known to Indian culture from ages. Paan was invented by scholars of Ayurveda thousands of years ago with the help of Dhanvantari. The colloquial name for betel leaves is paan and its botanical name is Piper betel. Paan was found to be good for digestion.
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  • Evaluation of Nutritive Value and Acceptability of Recipes Prepared from Spinach and Betel Leaves

Abstract Views: 284  |  PDF Views: 0

Authors

Prajakta Nande
Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, India
Snehal Dudhmogre
Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, India
Sabiha A. Vali
Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra, India

Abstract


Leafy vegetables containing phytofactor potential are now referred to as functional foods or health foods being known as protective foods Betel leaves are known to Indian culture from ages. Paan was invented by scholars of Ayurveda thousands of years ago with the help of Dhanvantari. The colloquial name for betel leaves is paan and its botanical name is Piper betel. Paan was found to be good for digestion.