Methi nutrition


Methi, known as fenugreek in the West is a leafy herb cultivated in India. Its seeds are brownish yellow and have a slightly acrid taste. Methi is used as a condiment to add flavor to food. It is used in traditional medicine as a mild laxative and coolant. Conversely, when combined with curd, it helps stop runny stools. Methi has been extensively researched due to its medicinal properties and has been found to be effective in the treatment of fevers, cholesterol and diabetes.


Methi, both in seed form and leaf form is low in Sodium, and very low in Cholesterol. It is also a good source of Protein, Magnesium, Copper and Manganese, Dietary Fiber and Iron. It contains a hormone diosgenin which is helpful in promotion of lactation. This is why methi is fed to breast feeding mothers. One hundred grams of methi leaves has less than 50 calories and comprises 3-5 % protein. Like spinach, methi leaves also contain iron, vitamin c and vitamin K.


The calorific value of methi is 333. The ingredients present in fenugreek seeds are protein 26.2%, fat 5.8% and moisture 13.7%, minerals 3.0 %, carbohydrate 44.1% and fiber 7.2% 100 grams. Calcium, phosphorous, carotene, thiamine, riboflavin and niacin are other ingredients present in methi. In addition it contains several alkaloids.


Fenugreek seeds contain mucilage which lowers blood cholesterol. Fenugreek contains alkaloids; lysine and tryptophan besides amino acids which enable to body produce more insulin when the blood sugar levels in blood go up. It is not clear how fenugreek inhibits weight gain and retention of carbohydrates by the body.


Methi seeds have mucilage which the body is unable to digest. This is why methi functions well as a mild laxative. Methi is largely used in the treatment of indigestion and flatulence and liver disorders. It can also fight flatulence, colic, diarrhea, dysentery and dyspepsia.


Methi is thought of to have strong anti oxidant properties. Methi is credited with breast cancer fighting properties. It is a mild antiseptic and methi water can be used on insect bites to reduce the swelling.


Ingestion of large quantities of methi can cause intestinal gas and general malaise. It can induce uterine contractions. While this helps treatment for menopause symptoms, it should be avoided by pregnant women.


100 gms of methi has 26 gms of protein, 5 gms of fat, 3gms of minerals , 7 gms of iron. Methi can be used in a variety of low calories recipes. Methi seeds can be ground and added to wheat flour used for making rotis.  Methi leaves can be lightly steamed, seasoned with mustard seeds and urad dhal and eaten with rice or rotis.   Green fenugreek leaves, ginger, salt and turmeric can be added to wheat flour to make theplas. A number of Indian curries use fenugreek as the principal green vegetable eg. alu methi, gajar methi.


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