FENU GREEK

 FENU GREEK                         

Tam: ‘Vendhayam’ Mal: Uluva, Kan: Menthe, Telugu: Menthulu ,   Hindi: Methi’

Botanically Trigonella foenum –graceum a herb under  the family Fabaceae

The plant ‘Fenugreek’ is a vegetable, a spice and a condiment in Indian cuisine, in that young herbs are used as greens, partly roasted seeds as condiment  and powdered seeds as spice. Literally fenugreek has global relevance in transforming food stuffs by a captivating aroma.  Also fenugreek finds a place in almost all cuisines across the world. The typical aroma of Fenugreek is ascribed to ‘sotolon’.

Fenugreek seeds are used as powder or as seeds in enhancing the taste/ aroma of the foodstuff.

Besides, in some cultures ‘Fenu greek’is venerated for its anti-diabetic properties either singly or in combination with a couple of other herbal supplements like Neem [Margosa] , coriander and black seeds.

A 100 gm powder of Fenugreek can deliver about 323 k Cal  of energy, and 23% protein, near 53 % carbohydrate, 6% fat, manganese 59%, Iron 292%  [of daily value ] and water about 9%

Vitamins ,coumarins and saponins are biologically important constituents as flavonoids, Trigonelline and a few other alkaloids + cinnamic acid and Scopoletin

Different cultures believe that ‘Fenugreek’ works as a natural curative of several disorders though no research evidence of corroborative value is available.

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