<-- Picture of Mint Leaf
Mint is grown all over the world. It comes in many varieties such as spearmint, peppermint, pennyroyal, etc, each with distinct flavour. Mint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has the highest concentrations of menthol, while pennyroyal is strong with a medicinal flavour.
Mint is refreshing, stimulative, diaphoretic, stomachic, and antispasmodic. It helps in colds, flu, fever, poor digestion, motion sickness, food poisoning, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments.
Both fresh and dried mint is used. Mint is used in a variety of dishes such as vegetable curries,mint recipe for chutney, fruit salads, vegetable salads, salad dressings, soups, desserts, juices, sherberts, etc. Peppermint is used to flavour toothpaste, mouth freshners and chewing gum.
Nutritional Values of Mint (Pudina)
Parameters | Value per 100g |
| Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron | 84.900 gm 4.800 gm 0.600 gm 1.900 gm 2.000 gm 5.800 gm 48.000 K cal 200.000 mg 62.000 mg 15.600 mg |
| Vitamins | |
| Carotene Thiamine Riboflavin Niacin Folic Acid (Free) Folic Acid (Total) Vitamin C | 1620.000 µg 0.050 mg 0.260 mg 1.000 mg 9.700 µg 114.000 µg 27.000 mg |
| Minerals & Trace Elements | |
| Magnesium Copper Manganese Zinc Chromium S Cl Oxalic Acid Phytin Phosphorus | 60.000 mg 0.180 mg 0.570 mg 0.440 mg 0.008 mg 84.000 mg 34.000 mg 33.000 mg 4.000 mg |
