Ponnanganni keerai is an aquatic plant of Asian origin grown in tropical and subtropical regions. There are two varieties of ponnanganni keerai. One is with green leaves called nattu ponnanganni and the other is with pink leaves called seemai ponnanganni.
Nutrition facts
Ponnanganni keerai/100 gms contains
The leaves also contain hydrocarbons, oleanic acid rhamnoside, methylene cycloartenol, stigmasterol etc.
Health benefit
In different countries, people use ponnanganni leaves as remedy for different health issues in addition to using it as a vegetable in regular diet. The leaves and the plant are widely used in fresh and dried forms in Indian Ayurveda and Siddha medicine as a cure for various ailments.
Ponnangannni keerai and its plant are used in various forms both in external applications and for internal consumption. The flowers which are in white colour also have medicinal properties and is good for the eye.
Benefit 1: Eye care
Ponnanganni keerai or leaves are one of the best sources for treatment of eye related problems. Fresh leaves are applied as such on the eye lids to cure inflammation in the sebaceous glands of the eyelids. It also cures chronic inflammation in the eyes and conjunctivitis. The paste prepared from the leaves are applied tropically on the affected areas to draw out from the body stings and spines. Powdered dry ponnanganni leaves are applied externally to remove the effect of poison due to snakebites. It can be applied along with other first-aids given for snake bites.
Benefit 2: Reduces body heat
The oil extracted from the leaves can be deeply rubbed on the scalp and allowed to remain for about 15 minutes and then shampoo washed. This method reduces the body heat to the normal level and keeps the eyes cool. By repeating the process periodically at regular intervals it helps good hair growth also.
Benefit 3: Enhances energy level
Consuming a mixture of ponnanganni juice with cow’s milk enhances the body strength and vitality. Goat milk also can be substituted for cow milk. Consuming every day, in the mornings a teaspoon of the extract of ponnanganni leaves mixed well with coconut oil improves the overall energy level of the body.
Benefit 4: Piles
Constipation and piles including bleeding problems can be cured by ponnanganni leaves. Regular consumption of this green helps to improve digestion, prevent constipation and cure problems including IBS – Irritable bowel syndrome.
Benefit 5: Liver care
In Indian medicine ponnanganni keerai is used as a cholagogue, gastrointestinal agent, which stimulates the bile flow (bile is an emulsifying agent produced in the liver which aids digestion of fats).
Benefit 6: Cures Asthma
Consumption of two tablespoons of ponnanganni juice with one or two garlic cloves cures intermittent fever, continuous cough and asthma.
Benefit 7: Improves breast milk
Consumption of cooked ponnanganni keerai and the soft stems of the plant helps lactating mothers by improving breast milk besides maintaining the health of the liver.Breastfeeding mothers can include about 2 tablespoons of the cooked green to their lunch diet. It would be an ideal accompaniment for rice along with ghee. It provides essential EFAs as well as improves lactation in new mothers.
Benefit 8: Helps weight gain
Those who are underweight, can consume ponnanganni leaves after cooking with tuvar dhal and ghee to gain weight. You can consume this like a soup or eaten along with rice.
Benefit 9: Cures headache
When the fragrance of the dried (powdered) leaves are inhaled, it provides relief from headache and dizziness. The same oil explained above can be used to cure headaches.The extract of the leaves has the ability to stop vomiting and reduces nausea too.
Who should not consume ponnanganni leaves?
It is safe to consume this green and can be consumed by everyone. It is good for toddlers as well as for pregnant women. Keep the consumption moderate and consume the leaves thrice a week.
How to buy ponnanganni leaves?
Buy leaves that are fresh and green. Yellow leaves are not ideal for consumption and should be avoided. Organic greens are always the best. These leaves can be cultivated easily and can be part of your kitchen garden.
Nutrition facts
Ponnanganni keerai/100 gms contains
|
Calories Of Energy |
73 |
|
Protein |
5 grams |
|
Fat |
1 gram |
|
Carbohydrate |
12 grams |
|
Dietary Fiber |
3 grams |
|
Minerals |
2 grams |
|
Calcium |
510 mg |
|
Phosphorous |
60 mg |
|
Iron |
2mg |
|
Water |
77% |
The leaves also contain hydrocarbons, oleanic acid rhamnoside, methylene cycloartenol, stigmasterol etc.
Health benefit
In different countries, people use ponnanganni leaves as remedy for different health issues in addition to using it as a vegetable in regular diet. The leaves and the plant are widely used in fresh and dried forms in Indian Ayurveda and Siddha medicine as a cure for various ailments.
Ponnangannni keerai and its plant are used in various forms both in external applications and for internal consumption. The flowers which are in white colour also have medicinal properties and is good for the eye.
Benefit 1: Eye care
Ponnanganni keerai or leaves are one of the best sources for treatment of eye related problems. Fresh leaves are applied as such on the eye lids to cure inflammation in the sebaceous glands of the eyelids. It also cures chronic inflammation in the eyes and conjunctivitis. The paste prepared from the leaves are applied tropically on the affected areas to draw out from the body stings and spines. Powdered dry ponnanganni leaves are applied externally to remove the effect of poison due to snakebites. It can be applied along with other first-aids given for snake bites.
Benefit 2: Reduces body heat
The oil extracted from the leaves can be deeply rubbed on the scalp and allowed to remain for about 15 minutes and then shampoo washed. This method reduces the body heat to the normal level and keeps the eyes cool. By repeating the process periodically at regular intervals it helps good hair growth also.
Benefit 3: Enhances energy level
Consuming a mixture of ponnanganni juice with cow’s milk enhances the body strength and vitality. Goat milk also can be substituted for cow milk. Consuming every day, in the mornings a teaspoon of the extract of ponnanganni leaves mixed well with coconut oil improves the overall energy level of the body.
Benefit 4: Piles
Constipation and piles including bleeding problems can be cured by ponnanganni leaves. Regular consumption of this green helps to improve digestion, prevent constipation and cure problems including IBS – Irritable bowel syndrome.
Benefit 5: Liver care
In Indian medicine ponnanganni keerai is used as a cholagogue, gastrointestinal agent, which stimulates the bile flow (bile is an emulsifying agent produced in the liver which aids digestion of fats).
Benefit 6: Cures Asthma
Consumption of two tablespoons of ponnanganni juice with one or two garlic cloves cures intermittent fever, continuous cough and asthma.
Benefit 7: Improves breast milk
Consumption of cooked ponnanganni keerai and the soft stems of the plant helps lactating mothers by improving breast milk besides maintaining the health of the liver.Breastfeeding mothers can include about 2 tablespoons of the cooked green to their lunch diet. It would be an ideal accompaniment for rice along with ghee. It provides essential EFAs as well as improves lactation in new mothers.
Benefit 8: Helps weight gain
Those who are underweight, can consume ponnanganni leaves after cooking with tuvar dhal and ghee to gain weight. You can consume this like a soup or eaten along with rice.
Benefit 9: Cures headache
When the fragrance of the dried (powdered) leaves are inhaled, it provides relief from headache and dizziness. The same oil explained above can be used to cure headaches.The extract of the leaves has the ability to stop vomiting and reduces nausea too.
Who should not consume ponnanganni leaves?
It is safe to consume this green and can be consumed by everyone. It is good for toddlers as well as for pregnant women. Keep the consumption moderate and consume the leaves thrice a week.
How to buy ponnanganni leaves?
Buy leaves that are fresh and green. Yellow leaves are not ideal for consumption and should be avoided. Organic greens are always the best. These leaves can be cultivated easily and can be part of your kitchen garden.