Nunghawai
Scientific Name | |
Group : | Angiosperm (Dicotyledon) |
Family : | Fabaceae |
Genus : | Glycine |
Species : | max Merrill. |
Common Name | |
English Name : | Soyabean |
Hindi Name : | Bhatwar |
Manipuri Name : | Nunghawai |
Other Details | |
Habit : | Profuse undershrub |
Parts Use : | Bark, Fruit |
Preparation : | Fermentation of seed is done in traditional way. Beans for consumption. Bark is crushed for decoction use. Seeds used as vegetables & very popular after fermentation (‘Hawai-jar’). |
Mode of use : | Decoction |
Ingredients : | Rich in protiens, carbohydrate, vitamin B, carotenoids, soyasaponins, fatty acids and flavones. |
Ailment Treated : | Fermented seed is consumed as nutritious food item. Fruit bean is prescribed for diabetes. Bark decoction is used as an astringent. Soya bean sprout shows estrogen – like activity and antispasmodic activity. |
Source : | Generally cultivated in valley areas. |