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. |
Nunghawai
Nunghawai