| Moisture | 10.9% | Protein | 24.0% |
|---|---|---|---|
| Fat | 1.4% | Minerals | 3.2% |
| Fibre | 0.9% | Carbohydrates | 59.6% |
| Calcium | 154 mg | Phosphorus | 385 mg |
| Iron | 9.1 mg |
Black gram is one of the most highly prized pulses of India.It is an erect, sub-erect or trailing, densely hairy annual herb. it is originated in India where it has been in cultivation from very ancient times.It occurs throughout Asia and in Africa the Western India,but nowwhere it is so important as in India.
Black gram is boiled and eaten whole or after splitting into dhal.It is extensively used in various culinary preparation like idli, curries and papad. The green pods are eaten as vegetables and are highly nutritional.
Black gram is demulcent or soothing and cooling agents. It is an aphrodisiac and nervine tonic. excessive use can cause faltulence, which can be prevented by adding little asafoetida, pepper and ginger in the culinary preparations.
Should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration.
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