Page history
22 February 2024
6 March 2023
20 September 2022
19 September 2022
23 September 2021
7 September 2021
17 July 2021
→Fourteen greens for healthy life
-2
→Role of diet in health and disease
+4
→Tattva Vimarsha(Fundamental Principles)
-5
→Summary
-5
→Qualities of creatures according to their habitat and food
→Class of cooked food preparations
+1
→General guidelines for beverages after food
+6
→Class on food articles
+111
→Class of cooked food preparations
+63
→Class of sugarcane and its products
+15
→Qualities of curd
+1
→Class of milk and its varieties
+6
→Class of water
+12
16 July 2021
→Class of wines and alcoholic preparations
+10
→Class of green herbs
-2
→Class of fruits
-4
→Class of vegetables
-1
→Class of vegetables
+2
→Class of mamsa (meat)
+1
→Qualities of the legumes
+1
→Qualities of tila (Sesamum indicum Linn)
→General qualities of chickpea, lentil, vetchling and common pea
-3
→Qualities of the horse-gram (Dolichos biflorus Linn.)
+4
→Qualities of the black eye-pea (Vigna unguiculata Linn. Walp)
+3
→Qualities of green gram (Vigna radiata Linn. Wilczec)
→Class of corns
-1
→Effect of wholesome food
-3
15 January 2021
9 October 2020
1 October 2020
9 September 2020
8 September 2020
7 September 2020
20 July 2020
no edit summary
+126
→Common food
+80
→Six varieties of vegetables
+1
→The common food
-4
→The commonly used cooked food & beverages and their properties
+374
→The commonly used cooked food & beverages in India and their properties
-9,252
16 June 2020
no edit summary
+23
→Harmful effects of fast food
+40
→Mishtannam(mithai)
+66
→References
+349
→Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name
-20,468