Thank you, Sir

On Wed 8 May, 2019, 9:13 AM J.M. Garg, <[email protected]> wrote:

> Thanks, Anil ji, for the wonderful details.
>
> --
> With regards,
> J. M. Garg
>
> On Mon 6 May, 2019, 9:32 PM Dr. Anil Kumar Thakur, <
> [email protected]> wrote:
>
>> Broad Bean, Fava Bean or Faba Bean
>> Indian Names: Hindi- बाकला Bakla, काला मटर Kala matar, राम चना Ram
>> chana; Punjabi- Chas tang; Himachali- Kyanyun; Marathi- Vaal, Kasmiri-
>> Katun, Manipuri- Hawai-amubi, Tamil- Avarai, Laddakhi- Nakshan;
>> Nepali-Bakulaa
>> Botanical name: Vicia faba var. major (Vicia is a Latin name for a
>> vetch; faba is a Latin word for broadbean)
>> Family: Fabaceae
>> Clicked in Shimla
>> On May 6, ,2019
>>
>> Uses: Broad bean is chiefly cultivated for its nutritious pods and
>> seeds which are cooked as green vegetable. Dried seeds can also be
>> used as pulse. The fresh seeds contain Carbohydrates (58 %), Protein
>> (26%), Dietary fiber (25%), Fat (1.5-2 %), Vitamins and traces of
>> minerals. Hundred grams of broad beans provides 341 kcal/1425 kJ of
>> energy. Vicia faba var. minor (horsebean with small sized seeds) is
>> used a cattle feed and fodder.
>> In traditional Chinese medicine, leafy shoots and seedpods of
>> broadbeans are used as diuretic, expectorant, lithotripic and tonic.
>> Seeds are considered to be aphrodisiac.
>> Hazards
>> Ingestion of fresh uncooked or partially cooked seeds can lead to
>> development of a disease known as Favism, characterized by haemolytic
>> anaemia, haemoglobinuria and jaundice.
>>
>>
>> --
>> With best Regards,
>>
>> Dr. Anil Kumar Thakur
>>
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