Fenugreek vegetable

Introduction:

Fenugreek is a staple in every home. We are all aware of its qualities. That is why even though it is bitter, we all love it in various forms. Fenugreek vegetable handfuls, fritters, vegetables etc. are made in many dishes. When fenugreek leaves are mixed with wheat puri or other farsanas, the taste of that farsan becomes something anero. There are two types of vegetables used, small fenugreek and large fenugreek. People eat fenugreek by making vegetables, putting it in a curry or making handfuls of it. Sometimes people drink it by dipping its juice directly in water.

Analysis of elements:
1. Jalatatva - 81.80%
2. Protein - 4.90%
3. Fat - 0.90%
4. Carbohydrate - 9.80%
5. Mineral substances - 1.60%
6. Fiber - 1.00%
7. Calcium - 0.47%
8. Phosphorus - 0.05%
9. Iron - 16.90 mg Per 100 grams
10. Vitamin A - 3900 AP. Per 100 grams in Ra unit
11. Vitamin B - 70 in part. Per 100 grams in Ra unit
12. Calories - 67 per 100 grams

Properties:
Fenugreek is spicy, hot, bilious, deepan, short, juicy, bitter, astringent, stool blocking and heart. It is very beneficial for postpartum women and patients suffering from rheumatism and hemorrhoids. It cures epilepsy, colic, back pain, flatulence etc. She also researches the uterus after childbirth as well as contractions.

Usage:
(1) To improve blood: Drink fresh fenugreek juice mixed with two tablespoons in a glass of water every morning.
(2) On hot heat: Drink two teaspoons of fenugreek vegetable juice in a glass of water.
(3) On the problem of rheumatism: Drink two teaspoons of fenugreek vegetable juice and one teaspoon of ginger juice every morning.
(4) For flatulence, nausea, vomiting, nausea and sour belching, drink fresh fenugreek juice with a glass of lukewarm water every few days.