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9.79E+126698d715c744fb3d073f8998Healing Power Of FoodsHealing Power Of Foods

The book offers: *All the main food groups giving details about the medicinal uses of the commonly used foods from these groups. *Simple, practical and effective tips about how to make use of the medicinal plants. *Healthy recipes involving various foods that would provide nutritional as well as medicinal benefits. #v&spublishers

CONTENTS: Introduction 1.Vegetables 1.1 AMARANTH (Chaulai) 1.2 BITTER GOURD (Karela). 1.3 BEETROOT (Chukandar) 1.4 BRINJAL (Baigan) 1.5 BOTTLE GOURD (Lauki) 1.6 CABBAGE (Patta Gobhi) 1.7 CARROT (Gaajar) 1.8 CAULIFLOWER (Phool Gobhi) 1.9 CUCUMBER (Kheera) 1.10 CORIANDER (Dhania) 1.11 DRUMSTICK (Saijan) 1.12 FENUGREEK (Methi 1.13 GARLIC (Lahsun) 1.14 GINGER (Adrakh) 1.15 LEMON (Nimbu) 1.16 MINT (Pudina) 1.17 ONION (Piyaz) 1.18 OKRA (Bhindi) 1.19 PEAS (Matar) 1.20 POTATO (Aloo) 1.21 PUMPKIN (Kaddu) 1.22 RADISH (Mooli) 1.23 SPINACH (Palak) 1.24 TOMATO (Tamatar) 1.25 TURNIP (Shalgam) 1.26 Mushrooms 2. Fruits 2.1 APPLE (Seb) 2.2 APRICOT (Khubani) 2.3 AMLA (Gooseberry) 2.4 BEL (Wood Apple) 2.5 BANANA (Kela) 2.6 DATE (Khajoor) 2.7 FIG (Anjir). 2.8 GRAPEFRUIT (Chakotra 2.9 GUAVA (Amrud 2.10 LIME (Mosambi) 2.11 MANGO (Aam) 2.12 MELONS (Tarbuz) 2.13 ORANGE (Santara) 2.14 PAPAYA (Papita) 2.15 PINE APPLE (Ananas) 2.16 POMEGRANATE (Anar) 2.17 PEACH (Arhoo) 3.Spices 3.1 ASAFOETIDA (Hing) 3.2 BISHOP’S WEED (Ajwain) 3.3 CUMIN (Jeera) 3.4 CARDAMOM (Ilaichi) 3.5 CLOVE (Laung) 3.6 CINNAMON (Dalchini) 3.7 NUTMEG (Jaiphal) 3.8 TAMARIND (Imli) 3.9 HOLY BASIL (Tulsi) 3.10 TURMERIC (Haldi) 3.11 FENNEL (Saunf) 3.12 CURRY LEAVES (Meethi Neem) 3.13 CORIANDER (Dhania) 3.14 FENUGREEK (Methi) 3.15 To Eat Salt or Not 4. Cereals 4.1 WHEAT (Gehun) 4.2 RICE (Chawal) 4.3 BARLEY (Jau) 4.4 MILLET (Bajara) 4.5 CORN (Makai) 4.6 OATS (Jai) 5.Pulses 5.1 RED KIDNEY (Rajmah) 5.2 SOYA BEANS 5.3 BENGAL GRAM (Choley) 6. Nuts 6.1 ALMOND (Badam) 6.2 COCONUT (Nariyal) 7. Milk. 7.1 CHEESE (Paneer) 7.2 CURD (Dahi) 7.3 Sugars 7.4 Hone 7.5 Fats and Oil 7.6 Tea 7.7 Coffee 7.8 Food Allergy 7.9 Fibre and Health 7.10 Methods of Cooking 7.11 Nature’s Prescription for Common Ailments 7.12 Foods to Stay Young 7.13 Healthy Recipes01204P
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Healing Power Of Foods

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Country of originIndia
BrandV&S Publishers
Materialcellulose
Colourblack
Common nameBooks
Net Quantity1 unit
Manufacturer or packer nameV&S Publishers
Manufacturer or packer addressV&S Publishers F-2/16 Ansari Road, Darya Ganj New Delhi - 110318
Manufacturing Date1/2/2013
ISBN9.79E+12
contact details consumer careV&S Publishers , [email protected], +919971616239

The book offers: *All the main food groups giving details about the medicinal uses of the commonly used foods from these groups. *Simple, practical and effective tips about how to make use of the medicinal plants. *Healthy recipes involving various foods that would provide nutritional as well as medicinal benefits. #v&spublishers

CONTENTS: Introduction 1.Vegetables 1.1 AMARANTH (Chaulai) 1.2 BITTER GOURD (Karela). 1.3 BEETROOT (Chukandar) 1.4 BRINJAL (Baigan) 1.5 BOTTLE GOURD (Lauki) 1.6 CABBAGE (Patta Gobhi) 1.7 CARROT (Gaajar) 1.8 CAULIFLOWER (Phool Gobhi) 1.9 CUCUMBER (Kheera) 1.10 CORIANDER (Dhania) 1.11 DRUMSTICK (Saijan) 1.12 FENUGREEK (Methi 1.13 GARLIC (Lahsun) 1.14 GINGER (Adrakh) 1.15 LEMON (Nimbu) 1.16 MINT (Pudina) 1.17 ONION (Piyaz) 1.18 OKRA (Bhindi) 1.19 PEAS (Matar) 1.20 POTATO (Aloo) 1.21 PUMPKIN (Kaddu) 1.22 RADISH (Mooli) 1.23 SPINACH (Palak) 1.24 TOMATO (Tamatar) 1.25 TURNIP (Shalgam) 1.26 Mushrooms 2. Fruits 2.1 APPLE (Seb) 2.2 APRICOT (Khubani) 2.3 AMLA (Gooseberry) 2.4 BEL (Wood Apple) 2.5 BANANA (Kela) 2.6 DATE (Khajoor) 2.7 FIG (Anjir). 2.8 GRAPEFRUIT (Chakotra 2.9 GUAVA (Amrud 2.10 LIME (Mosambi) 2.11 MANGO (Aam) 2.12 MELONS (Tarbuz) 2.13 ORANGE (Santara) 2.14 PAPAYA (Papita) 2.15 PINE APPLE (Ananas) 2.16 POMEGRANATE (Anar) 2.17 PEACH (Arhoo) 3.Spices 3.1 ASAFOETIDA (Hing) 3.2 BISHOP’S WEED (Ajwain) 3.3 CUMIN (Jeera) 3.4 CARDAMOM (Ilaichi) 3.5 CLOVE (Laung) 3.6 CINNAMON (Dalchini) 3.7 NUTMEG (Jaiphal) 3.8 TAMARIND (Imli) 3.9 HOLY BASIL (Tulsi) 3.10 TURMERIC (Haldi) 3.11 FENNEL (Saunf) 3.12 CURRY LEAVES (Meethi Neem) 3.13 CORIANDER (Dhania) 3.14 FENUGREEK (Methi) 3.15 To Eat Salt or Not 4. Cereals 4.1 WHEAT (Gehun) 4.2 RICE (Chawal) 4.3 BARLEY (Jau) 4.4 MILLET (Bajara) 4.5 CORN (Makai) 4.6 OATS (Jai) 5.Pulses 5.1 RED KIDNEY (Rajmah) 5.2 SOYA BEANS 5.3 BENGAL GRAM (Choley) 6. Nuts 6.1 ALMOND (Badam) 6.2 COCONUT (Nariyal) 7. Milk. 7.1 CHEESE (Paneer) 7.2 CURD (Dahi) 7.3 Sugars 7.4 Hone 7.5 Fats and Oil 7.6 Tea 7.7 Coffee 7.8 Food Allergy 7.9 Fibre and Health 7.10 Methods of Cooking 7.11 Nature’s Prescription for Common Ailments 7.12 Foods to Stay Young 7.13 Healthy Recipes

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