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Carrots benefits and uses NAMES: Carrots – Arabic: Jazar | Persian: Zardak | Sanskrit: Grinjan | Sindhi: Gujar | English: Carrot TYPES: Carrots are of two types: Desi (local) and Vilayati (foreign). Desi carrots are dark, reddish-purple, and unattractive. Vilayati carrots are yellow or reddish in colour and visually appealing. Their hues range from purple to reddish-purple or yellow. TASTE: The taste is either sweet or bland. Temperament: Warm and moist (2nd degree). Dosage: Carrots can be consumed as needed. As a preserve (murabba) or halwa, up to 7.5 tolas (approximately 87.5 grams); seeds, 2 to 5 mashas (approximately 2 to 5 grams). Regions of Origin: India and Pakistan. carrots benefits and uses : Carrots are uplifting (mufarrih), strengthen the vital organs (muqawwi a’za-e-raeesa), help expel phlegm (munaffith balgham), and are diuretic (mudir-e-baul). They are also...
Benefits of cauli flower NAMES: Cauliflower, known as "Arabic Qanbīt," "Persian Kalam-e-Romi," and "Sindhi Gobhi," is a popular vegetable. COLOUR: It is white or yellow in colour. TASTE: It has a bland taste. TEMPER: Its temper is considered cold and dry in temperament (second degree). REFORMER: Its corrective agent is ginger. Functions and Uses: The cauliflower flower is cooked alone or with meat and eaten. It produces flatulence and impure blood but has some aphrodisiac properties and acts as a diuretic. It counteracts intoxication. A decoction of cauliflower is beneficial for arthritis when used as a bath. عربی قنبیط - فارسی کلم رومی - سندھی گوبی - انگریزی کولی فلاورمشہور سبزی ترکاری ہے رنگ سفید زرد ذائقہ پھیکا مزاج سرد خشک درجه ۲ مصلح ادرک افعال و استعمال گوبھی کا پھول تنها یا گوشت کے ہمراہ پکا کر کھاتے ہیں۔ ریاح اور غلیظ خون پیدا کرتی ہے کسی قدر مقوی باہ اورمدربول ہے ۔ نشہ کو توڑتی...
Wheat uses and benefits NAMES: Wheat , known as Hantah in Arabic, Gandom in Persian, Kam in Bengali, and Kank in Sindhi, is a popular grain in English. COMPOSITION: It contains 10 to 15 percent nitrogenous substances, 40 to 90 percent starch, and 1 to 7 percent fatty matter. COLOUR: Its colour ranges from yellow to red and white. TASTE: Taste is somewhat sweet. TEMPERAMENT: Its nature is warm in the first degree. Tending towards moderation. REGIONS: The main regions of cultivation are Punjab and Sindh. Functions and Uses: Flour Preparation : Wheat flour is ground and used to make bread. The bran is separated by sieving the flour, but in cases of constipation, bread made from unsieved flour is beneficial. Nutritional Value : Wheat is superior to all other foods, highly nutritious, produces pure blood, strengthens the body, and promotes weight gain. Therapeutic Uses : Oil : Wheat oil is highl...
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