Sunday, July 21News That Matters

Nutritional Values of Fruits of Three Species of Ficus (Aswvattha, Vata and Udumbara)

* Dr. Prashant Kumar Jha, Professor, ALNRMAMC, Koppa
Dr. Sanjaya K.S., Head, Dept. of Dravyaguna, ALNRMAMC, Koppa
Dr. Shweta Verma, Associate Prof., Dept. of Dravyaguna, DIMS, Dehradun
Dr. Vinod Katoch., Associate Prof., Dept. of Dravyaguna, Abhilashi Ayurvedic Medical College, Mandi
*Corresponding Author: [email protected]
Received on: 28-06-2023            Accepted: 14-07-2023           Corrected: 21-07-2023

Abstract: Background: Many species of Ficus are used for medicinal and food purposes across the globe. F. religiosa, F. benghalensis and F. racemosa are important one used in Ayurveda. Ripe fruits of these species are individually used for different medicinal purposes including blood problems skin diseases etc. These fruits also used for food purposes by tribes in India as these fruits are rich in nutritional values.
Materials and Methods: Fruits were collected from the campus of ALNRMAMC. It was evaluated for ash values, extractive values, preliminary phytochemicals and quantitative estimation of carbohydrate, protein, crude fibers, sodium, potassium, calcium, magnesium and iron.
Result: 22.85%, 19.56% and 16.52% carbohydrates were observed respectively in fruits of F. religiosa, F. benghalensis and F.racemosa. Potassium was 1325.25, 1255.15 and 1215,25 mg per 100 gm in sequence for F.racemosa, F. benghalensis and F. racemosa.
Discussion and Conclusion: Protein an important ingredient required for genereal health was maximum in percentage in fruits of F. racemosa being 15.91% and minimum in F. religiosa as 8.70%. 12.25% protein was present in fruits of F. benghalensis. It is important nutritional factor for prevention of diseases. Minerals are essential parts of meal. It differed in quantity in these fruits. Ascorbic acid was maximum in f. religiosa and minimum in F. racemosa. Sodium, portassium, calcium, magnesium and iron were maximum in F. racemosa.
Keywords: Ficus, Fruit, Nutritional Values, Carbohydrate, Protein………