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{| class="wikitable"
|+'''Table no.1: Difference in Yapana basti, Anuvasana Basti and Niruha Basti'''
!'''Yapan basti'''
!'''Anuvasana basti'''
!'''Niruha basti'''
|-
|Mild (mrudu) in nature
|It can be mild (mrudu) or sharp (tikshna) based on ingredients
|Sharp (Tikshna) in nature
|-
|It leads to purification (shodhana) and nourishment (brimhana) at same time.
|It mainly leads to nourishment (brimhana).
|Mainly for purification (shodhan) purpose.
|-
|Mamsa, asthi and majjagat dhatu related diseases are treated by giving yapana basti
|Vata vyadhi and depletion related disorders (apatarpanottha roga) can be treated by giving anuvasana basti
|Vata vyadhi and over nutrition related disorders (santarpanottha roga) are treated by giving niruha basti
|-
|Can be administered in healthy individual
|Can be administered in healthy individual by less dose
|Mostly can’t be given in healthy person
|-
|Single yapana basti is given
|Combination with niruha gives more results
|Always combine with anuvasana
|-
|Basti retention time is more than niruha
|Basti retention time is 3 hours
|Retention time is 48 minutes
|}
{| class="wikitable"
|+'''Ingredient described in different context:'''
!'''Charak Samhita(12)'''
!'''Sushrut Samhita(1)'''
!'''Ashtang hruday(2)'''
|-
|Jaggery (guda)
|Mustadi Rajyapan basti
(su.chi.38/103)
|Honey (Madhu)
|-
|Ghee (ghrita)
|Medicinal decoction (mustadi kwath)
|Oil (Tail)
|-
|Oil (taila), medicated paste (kalka)
|Milk (ksheera)
|Meat soup(mamsa rasa)
|-
|Honey (kshaudra)
|Meat soup(mamsa rasa)
|Ghee (ajya)
|-
|Medicated milk
(siddha ksheera)
|Medicated paste (kalka)
|Medicated paste (ghana kalka)
|-
|Meat soup (mamsa rasa)
|
|Musle fat (Vasa)(prasut)
|-
|Amlakanji (sour fermented liquid)
|
|
|}
{| class="wikitable"
|+'''Pharmacological property of different ingredients of yapana basti:'''
!'''Sr no'''
!'''Contents'''
!'''Sanskrit name'''
!'''Rasa'''
'''(taste)'''
!'''Veerya (potency)'''
!'''Vipaka'''
'''(post digestion effect)'''
!'''Guna'''
'''(properties)'''
!'''Chemical constituents'''
|-
|1
|Milk
|Kshira
|Madhura (sweet)
|Sheeta
(cold)
|Madhura
(sweet)
|Snigdha (unctuous)
Sara (moving)
|Lactose
Lipid
Lieolinic acid
Palmitic acid
|-
|2
|Honey
|Madhu
|Madhur
Kashay
|Sheeta
|Madhura
|Sheeta,
Laghu,
Shukshma,
Vishada,
Ropana,
|Glucose
Lactose
Vanallic acid
Pinobanksin
Galangin
|-
|3
|Meat soup
|Mamsa
rasa
|Madhura
|
|Madhura
|Guru
|75% of water, 25% of solids. Solids:
20% of proteins, 5% of organic substances
|-
|4
|Ghee
|Ghruta
|Madhura
|Sheet
|Madhura
|Alpa
Abhishyandikari
|Leonalic acid,
Beutenolic acid,
Lanosterol,
|-
|5
|Rock salt
|Saindhav
|Lavan
|sheet
|madhur
|Laghu
Snigdha
Sukshma
|Nacl
|-
|6
|Oil
|Taila
|As per its source
|Ushna
|As per its source
|Tikshna,
Vyavayi,
Sukshma
|Lipid
Folic acid, nicotinic acid, planteose, pentosan
|-
|7
|Jaggery
|Guda
|Madhura
|Ushna
|Madhur
|Laghu,
Unabhishyandi
|Sucrose
Fat
Protein
Ash
|-
|8
|Fermented alcohol based formulation
|Amla kanji
|Amla
|ushna
|Amla
|Laghu,
Tikshna
|Fermented chemicals
|}