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Fenugreek is majorly cultivated and consumed in India. It is also named as Methi. Its leaves are used as vegetable. The leaves are used both fresh and in dried state. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal-based dishes to enhance the aroma and taste.
The seeds have a slightly bitter taste and are roasted and ground and used as a flavouring in curries. Its seeds can be eaten as whole or often used as toppings for certain dishes or soups. We can store it for months in an airtight container. Fenugreek seeds are rich source of vitamins, minerals and micro nutrients. Fenugreek seeds are popular for curing digestive problems, controlling diabetes, cholesterol, etc. It has been established that amino acid 4-hydroxy isoleucine in the fenugreek seeds has facilitator action on insulin secretion. Besides, fiber in them slow down the rate of glucose absorption in the intestines and thus help better regulate blood sugar levels. Fenugreek seeds are therefore one of the recommended food ingredients in the Diabetic diet.
Research published in The British Journal of Nutrition shows that fenugreek consumption helpsreduce cholesterol levels.It helps reduce the levels of LDL (bad) cholesterol significantly, which can prevent various conditions like atherosclerosis, heart attacks, and strokes. It also balances cholesterol, maintains liver & kidney health, reduces fat, soothes muscle pain, reduces menstrual cramps, etc. According to ayurvedic and Chinese medicine, it can be used for inducing labour, minimising symptoms of menopause, promote milk flow during breast feeding period, etc. It is not recommended during pregnancy due to its strong effect on female reproductive system.


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