Review of Sangri (Prosopis Cineraria Pods) - A Rich Protein Source of Rajasthani Cuisine.

Authors

  • Natasha Yadav Assistant Professor, Department of Dravyaguna Vigyana, State GAY&N College Jaipur Rajasthan India Author
  • Monjoy Kumar Choudhury Director, Ayuresurgence Diabetes Clinic, 1st Floor. Ambika Devendralaya, Block A, Chilarai Nagar Path, Bhangagarh Guwahati. Author

Keywords:

Shami, Prosopis cineraria pods, Sangri

Abstract

Even though Indian cuisines are famous worldwide for its culinary  flavours but it is to be noted that the ingredients of Indian cuisines also  possess medicinal properties as well as nutritive value. Unlike the  western cuisines where meat dominate dietary protein, in India certain  edible common plants provide both protein and medicinal properties.  Prosopis cineraria is one such plant belonging to Fabaceae family  whose fruits are unique to the dry arid regions of the Indian state of  Rajasthan. The fruit of the plant which is commonly called as Sangri is  a common vegetable regularly consumed by the locals of Rajasthan.  Since the plant had been extensively mentioned in ayurveda in this  review we would explore the presence of various molecules with  medicinal properties and how it prevents diseases while remaining  hidden as part of our food habit.

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Published

2023-06-30

How to Cite

Yadav, N., & Choudhury, M.K. (2023). Review of Sangri (Prosopis Cineraria Pods) - A Rich Protein Source of Rajasthani Cuisine. International Research Journal of Ayurveda and Yoga, 6(6), 188–192. Retrieved from https://acspublisher.com/journals/index.php/irjay/article/view/12961