To review the properties of rice and wheat according to its types as in Ayurveda

---

Review Article

Author Details : Nileema Shisode*

Volume : 9, Issue : 2, Year : 2023

Article Page : 66-75

https://doi.org/10.18231/j.jpmhh.2023.014

Suggest article by email

Get Permission

---

Abstract

Rice and wheat are staple food of India. Now days, it is recommended to eat only small grains, protein rich food and pulses. As per Ayurveda, the food which is grown in our area, where we live is suitable for us. Ayurveda gives detail description about types of rice, its qualities according to cultivation, variety, cooking etc. This data is extracted from the major text of Ayurveda, charak, sushruta, vagbhat and also other important text such as bhavprakash, Kashyapsamhita, chakradatta, ayurved mahodadhi-a diet book, websites, research thesis etc. As all this data is scattered and difficult to understand it is compiled for the better understanding about our important staple food. Rice is a very important grain as per Ayurvda; to study qualities of rice and wheat according to it types is aim of this study. Rice grown in arid land with minimum water, Rice which is old for more than one year and less than 2 year is good for nourishment and also healthy for diabetes patients. Red rice has good medicinal value. Method to cook rice is also very important. Wheat and yava is recommended to use when they are new, as after aging they become less nutritious. This article will help to know more about varieties of rice, its properties, its effect on body, its use in different diseases, and specific action on human organs. This article will give new insight about rice and wheat to common man as well as researcher.

Keywords: Ricewheat, Properties of rice, Properties of wheat, Shali, shashtic, Vrihi, Yava, Bamboo rice, Ayurveda view of rice, Rice, Types of Rice, Regionwise rice varieties, Types of grains, Staple food of India, Rice in disease.
 

How to cite : Shisode N, To review the properties of rice and wheat according to its types as in Ayurveda. J Prev Med Holist Health 2023;9(2):66-75

This is an Open Access (OA) journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms.