Evaluation of Nutritive Value and Acceptability of Recipes Prepared from Spinach and Betel Leaves

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Authors

  • Prajakta Nande
     Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra ,IN
  • Snehal Dudhmogre
     Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra ,IN
  • Sabiha A. Vali
     Post Graduate Teaching Department of Home-Science Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road, Nagpur - 440010, Maharashtra ,IN

Abstract

Leafy vegetables containing phytofactor potential are now referred to as functional foods or health foods being known as protective foods Betel leaves are known to Indian culture from ages. Paan was invented by scholars of Ayurveda thousands of years ago with the help of Dhanvantari. The colloquial name for betel leaves is paan and its botanical name is Piper betel. Paan was found to be good for digestion.

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Published

2007-10-01

How to Cite

Nande, P., Dudhmogre, S., & Vali, S. A. (2007). Evaluation of Nutritive Value and Acceptability of Recipes Prepared from Spinach and Betel Leaves. The Indian Journal of Nutrition and Dietetics, 44(10), 476–483. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6171

Issue

Volume 44, Issue 10, October 2007

Section

Original Articles

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