Masura

1,780.00

Botanical Name Lens culinaris
Family Fabaceae
Origin It is believed to have originated in southwestern Asia and has been cultivated for thousands of years.
Description Masura, also known as lentil, is an annual plant that grows up to 40 cm in height. It has leaves that are pinnately compound with two leaflets and a stem that bears several pods containing edible seeds.
Parts Used The seeds are the parts of the plant used for medicinal purposes.
Dose The recommended dose varies depending on the condition being treated and the form of the medicine. It is important to consult a healthcare professional for guidance.

 

Ayurveda Features

Formulations(Yog) Masura is commonly used in Ayurvedic formulations such as Masura dal, a type of lentil soup, and Masurika kheer, a sweet dish made with lentils and milk.
Anti-Dote (Nivaran Dravya) Not available
Ayurvedic Properties Guna (Quality): Laghu (Light), Ruksha (Dry), Tikshna (Sharp)
Rasa (Taste): Madhura (Sweet), Katu (Pungent)
Vipak (Metabolism): Katu (Pungent)
Virya (Potency): Ushna (Hot)
Prabhav (Impact): N/A
Other Names Sanskrit: Masura, Masoor
Hindi: Masoor dal
Bengali: Masur dal
Kannada: Masoor bele
Malayalam: Masoor parippu
Marathi: Masoor dal
Oriya: Masura dali
Telugu: Masoor pappu

Properties

Distribution Masura is widely cultivated in many parts of the world, including India, Pakistan, Nepal, and Bangladesh.
Pharmacognosy Masura seeds are a good source of protein, fiber, and carbohydrates. They also contain minerals such as iron, phosphorus, and potassium, and vitamins such as folate and vitamin B1.
Cultivation Masura is a hardy crop that can be grown in a wide range of climatic conditions. It prefers well-drained soils and moderate temperatures.
Physical Constituents Masura seeds are rich in protein, fiber, and carbohydrates.
Chemical Constituents Masura seeds contain various bioactive compounds such as phenolic acids, flavonoids, and tannins.

 

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