Mint, Nutrition value of mint (pudina)

Mint (Pudina)

<-- 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

Some spices are good for preventing cance and lowering cholesterol. Most common spices that are used in indian cooking are red chili powder, turmeric, cumin, garam masala and asafetida or hing.

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