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Country Of Origin : India
| Nutrients | Calories - 341 kcal Dietary Fiber - 18.3 g Total Carbohydrate - 58.99 g |
|---|---|
| Protein | 25.21g |
| Vitamins | Vitamin A Vitamin C Vitamin B-6 |
| Minerals | Calcium Iron Magnesium |
| Fat |
Black Gram, also known as Black Lentil, is a staple in many Indian households and is increasingly making its way into kitchens around the world. This small yet nutrient-packed legume is not only versatile in culinary uses but also rich in essential vitamins and minerals. Being one of the most widely consumed lentils in India, Black Gram holds significant economic and nutritional value. This comprehensive product description intends to shed light on every aspect of Black Gram, from its nutritional makeup to its various uses and the economic opportunities it presents for exporters.
Black Gram is a type of legume known scientifically as Vigna mungo. It's part of the Fabaceae family and is closely related to other types of beans and lentils. Native to South Asia, particularly India, Black Gram has been cultivated and consumed for thousands of years. The lentils are round and black, slightly elongated, and boast a sticky texture once cooked. The flavor is relatively bland, making it adaptable to a plethora of culinary applications.
Black Gram is a powerhouse of nutrients, making it a valuable addition to a balanced diet. Its rich nutritional profile includes:
Black Gram is immensely versatile and is used in a plethora of dishes ranging from soups to main courses, and even desserts. Some notable culinary uses include:
A classic Indian dish where Black Gram is slow-cooked with butter, cream, and a mix of spices. It’s rich, creamy, and bursting with flavor.
Fermented Black Gram is used to make the batter for Idli and Dosa, popular South Indian breakfast items.
Deep-fried savory snacks made with Black Gram batter, often seasoned with spices and herbs.
Black Gram lends itself well to hearty soups and stews, providing both texture and protein.
The nutrient-dense nature of Black Gram makes it beneficial for various aspects of health:
High in dietary fiber, Black Gram aids in digestion and helps prevent constipation. It promotes a healthy gut by supporting beneficial bacteria.
The low-fat and high-fiber content of Black Gram is heart-healthy, as it helps in managing cholesterol levels and reducing the risk of cardiovascular diseases.
Rich in calcium and magnesium, Black Gram supports bone density and strength, which can help in preventing conditions like osteoporosis.
Vitamins A, C, and B-6 found in Black Gram help in boosting the immune system, protecting the body from infections and illnesses.
The growing demand for plant-based proteins and diverse culinary ingredients on a global scale presents an excellent opportunity for Black Gram exporters. India, being one of the largest producers, stands at the forefront of this expanding market. Exporters can leverage this demand to enter new international markets and diversify their product offerings.
There are different varieties of Black Gram each with unique properties that cater to various culinary and nutritional needs. Some notable variants include:
These are the standard black-colored lentils that are often used in traditional dishes.
Also known as Urad Dal, these lentils have been split and have a creamier texture. They are quicker to cook and are commonly used in South Indian cuisine.
These have been de-husked and split, revealing a creamy interior. They are often used in a different set of traditional dishes.
Black Gram is typically grown in tropical and subtropical regions. It thrives in a warm climate with plenty of sunlight and well-drained soil. The farming practices for Black Gram are relatively sustainable and require minimal chemical inputs, making it an environmentally friendly crop.
The harvesting process of Black Gram is labor-intensive. Once the plants are fully mature, they're harvested
