A Review of Nutritious Beneficial Food Grains in the Siddha System of Medicine

Abstract

Food safety will be a foremost subject to the human population that is surprisingly based on grains. Millet is optimal for rice and wheat in phrases of their mineral composition. Each millet consists of enhanced   fibre than rice and wheat. The paper discussed the meals grains in siddha literature such as Rice Pittu (Arisi Pittu), Rice Fake (Aval), Puffed Rice (Nerpori), Wheat (Kothumai), Finger millet (Kelvaragu), Pearl millet (Kambu), Common millet (Varagu). This article gives the splendid meals grains for our sedentary way of life and useful components present in those sorts which may prevent the future metabolic ailment and other illnesses.

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Author information

Authors and Affiliations

¹National Institute of Siddha, Tambaram Sanatorium, Chennai-47, Tamil Nadu, India

²JAIMS Hospital, Tambaram west, Chennai, Tamil Nadu, India

*Corresponding author

Correspondence to subarajs92@gmail.com

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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