Khollan Vafa : اخوان صفا: شاض، شاخل، ارهر

شاض

بفتح شین و الف و ضاد معجمه بزبان هندی ارهروتور نیز نامند

ماهیت آن

حبی است از حبوب ماکولۀ معروفۀ مشهوره که در اکثر بلاد خصوص مازندران و هند و بنکاله و دکهن بهم می رسد بقدر نخود کوچکی و مدور اندک پهن و بر سر آن مانند دانۀ باقلا نشانی و در دکهن و بندر سورت و کجرات و عظیم آباد خوب و بالیده می شود

طبیعت آن

سرد و خشک در دوم کفته اند و شاید کرم و خشک باشد

افعال و خواص آن

نفاخ و بطی الهضم و قلیل الغذا و قابض و مبخر و جهت اسهال صفراوی و ذرب و فساد بلغم و خون و دفع زهر نافع دانسته اند

مداخل مخزن الادویه عقیلی خراسانی

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شاخل .[ خ ُ / خ َ / خ ِ ] (اِ) غله ای است که آن را به هندی ارهر* گویند. (فرهنگ جهانگیری ) (فرهنگ شعوری ). نام نوعی از غله است و نان از آن پزند. (برهان قاطع) (غیاث اللغات ) (آنندراج ) (انجمن آرای ناصری ). اسم حبی از حبوب ماکوله است . (فهرست مخزن الادویه ) :

میخوری تو گرچه الوان نعمت اندر خوان کس

نان شاخل بهتر آید گر خوری بر خوان خویش.

* ارهر

अरहर arhar,[S. आढकी], s.f. A species of pulse, Cajanus Indicus: (Syn. توأر tū`ar).

Origin: Hindi

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ویکی پدیای فارسی همینقدر گوید که:

نخود کفتری

از ویکی‌پدیا، دانشنامه آزاد

نخود کفتری

طبقه‌بندی علمی

فرمانرو: گیاه

(طبقه‌بندی‌نشده): گیاهان گلدار

(طبقه‌بندی‌نشده): دولپه‌ای‌های نو

(طبقه‌بندی‌نشده): رزیدها

راسته: باقلاسانان

تیره: باقلاییان

سرده: Cajanus

گونه: C. cajan

نام علمی

Cajanus cajan

(L) Millsp.

نخود کفتری (به انگلیسی: Pigeon pea)[۱][۲]، نخود رنگی [۳]، نخود کنگو[۴] یا نخود سودانی یکی از حبوبات است.

این گیاه در ایران معمولاً برای تهیه لپه کشت می‌شود.

نگارخانه[ویرایش]

دانه‌ها قبل از جداسازی پوست

Cajanus cajan

ارزش غذایی[ویرایش]

درصد ارزش روزانه محتویات مغذی غذاهای رایج (خام و نپخته) در هر صد گرم

[نمایش] پروتئین ویتامین‌ها کانی‌ها (مواد معدنی)

درصد کاهش ارزش بر اثر پختن : حداکثر کاهش درصدی ارزش‌های غذایی به دلیل جوشیدن بدون در نظر گرفتن گروه گیاه‌خواری حاوی شیر و تخم مرغ (ovo-lacto-vegetables group).

لپه, کال, خام

Pigeon peas.jpg

Pigeon peas in ترینیداد و توباگو

Nutritional value per ۱۰۰ گرم (۳٫۵ اونس)

انرژی مواد خوراکی ۵۶۹ کیلوژول (۱۳۶ کیلوکالری)

کربوهیدراتs

23.88 g

شکرs 3 g

فیبر غذایی 5.1 g

چربی

1.64 g

پروتئین‌ها در رژیم غذایی

7.2 g

ویتامینs

ویتامین ب۱ (35%) 0.4 mg

ویتامین ب۲ (14%) 0.17 mg

ویتامین ب۳ (15%) 2.2 mg

پانتوتنیک اسید

(14%) 0.68 mg

ویتامین ب۶ (5%) 0.068 mg

اسید فولیک (43%) 173 μg

کولین (9%) 45.8 mg

ویتامین ث (47%) 39 mg

ویتامین ای (3%) 0.39 mg

ویتامین کا (23%) 24 μg

کانیs

Calcium (4%) 42 mg

Iron (12%) 1.6 mg

Magnesium (19%) 68 mg

Manganese (27%) 0.574 mg

Phosphorus (18%) 127 mg

Potassium (12%) 552 mg

Sodium (0%) 5 mg

Zinc (11%) 1.04 mg

Link to USDA Database entry

Values for Choline, Vit. E/K available

Units

μg = میکروگرمs • mg = کیلوگرمs

IU = یکای بین‌المللیs

Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database

لپه, رسیده, خام

Cajanus cajan Steve Hurst 1.jpg

Seeds of the pigeon pea

Nutritional value per ۱۰۰ گرم (۳٫۵ اونس)

انرژی مواد خوراکی ۱٬۴۳۵ کیلوژول (۳۴۳ کیلوکالری)

کربوهیدراتs

62.78 g

شکرs n/a

فیبر غذایی 15 g

چربی

1.49 g

پروتئین‌ها در رژیم غذایی

21.7 g

تریپتوفان 212 mg

ترئونین 767 mg

ایزولوسین 785 mg

لوسین (مواد) 1549 mg

لیزین 1521 mg

متیونین 243 mg

سیستین 250 mg

فنیل‌آلانین 1858 mg

تیروزین 538 mg

والین 937 mg

آرژینین 1299 mg

هیستیدین 774 mg

آلانین 972 mg

اسید آسپارتیک 2146 mg

اسید گلوتامیک 5031 mg

گلیسین 802 mg

پرولین 955 mg

سرین (اسید آمینه) 1028 mg

هیدروکسی‌پرولین 0 mg

ویتامینs

ویتامین ب۱ (56%) 0.643 mg

ویتامین ب۲ (16%) 0.187 mg

ویتامین ب۳ (20%) 2.965 mg

پانتوتنیک اسید

(25%) 1.266 mg

ویتامین ب۶ (22%) 0.283 mg

اسید فولیک (114%) 456 μg

کولین (0%) 0.000000 mg

ویتامین ث (0%) 0 mg

ویتامین ای (0%) 0.000000 mg

ویتامین کا (0%) 0.000000 μg

کانیs

Calcium (13%) 130 mg

Iron (40%) 5.23 mg

Magnesium (52%) 183 mg

Manganese (85%) 1.791 mg

Phosphorus (52%) 367 mg

Potassium (30%) 1392 mg

Sodium (1%) 17 mg

Zinc (29%) 2.76 mg

Link to USDA Database entry

Values for Choline, Vit. E/K unavailable

Units

μg = میکروگرمs • mg = کیلوگرمs

IU = یکای بین‌المللیs

Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database

منابع[ویرایش]

پرش به بالا ↑ مقالات کشاورزی

پرش به بالا ↑ Glosbe

پرش به بالا ↑ باشگاه خبرنگاران

پرش به بالا ↑ [۱]

پرش به بالا ↑ درصد ارزش روزانه به مفهوم DRI: Dietary Reference Intake. نکته : تمام ارزش‌های غذایی شامل پروتئین به صورت درصد ارزش غذایی در هر 100 گرم از غذای مورد نظر هستند http://ndb.nal.usda.gov/ndb/nutrients/index

پرش به بالا ↑ http://nutritiondata.self.com/

↑ پرش به بالا به: ۷٫۰ ۷٫۱ http://nutritiondata.self.com/topics/processing

پرش به بالا ↑ «USDA Table of Nutrient Retention Factors, Release 6». وزارت کشاورزی ایالات متحده آمریکا (USDA)، دسامبر ۲۰۰۷.

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متاسفانه ویکی عربی در این مورد مهم خاموش است:

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قس آذری:

Göyərçin noxudu (lat. Cajanus cajan) - paxlakimilər fəsiləsinin kayanus cinsinə aid bitki növü.

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قس دیوِهی (مالدیوی):

މުގު ތޮޅި (ސައިންޓިފިކް ނަން: Cajanus indicus)ނުވަތަ (އިނގިރޭސި ބަހުން: pigeon pea)އަކީ ގަހެއްގައި އަޅާ ތޮޅީގެ ބާވަތެކެވެ.މިއީ ފެހިއޮށުގެ ބާވަތެއް ކަމުގައި ބެލެވެއެވެ. މުގުތޮޅި ދުނިޔޭގައި ހެދޭތާ މިހާރު 3 ހާސް އަހަރު ވަރުވެދާނެ ކަމަށް ސައިންސްވެރިން ލަފާކުރެއެވެ. މުގުތޮޅި އާންމުކޮށް ހައްދަނީ ހޫނު ހިސާބުތަކުގައެވެ. ހޫނު ގައުމު ތަކުގެ ތެރެއިން 25 އަށްވުރެ ގިނަ ގައުމުގައި މުގު ތޮޅި ހައްދައި ވިޔަފާރީގެ ގޮތުގައި ބޭނުން ކުރެއެވެ.

މުގު ތޮޅި ތަފާތު ގޮތްގޮތަށް ބޭނުންކުރެއެވެ. އޭގެ ތެރޭގައި ތޮޅި ހިއްކައިގެންނާއި، ތޮޅި ރޯކޮށް ހުއްޓައި، އަދި ތޮޅި މުގުރައިގެން ފުށުގެ ގޮތުގައި ވެސް ބޭނުންކުރެއެވެ.

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قس باسای اندونزی:

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قس سواحلی:

Mbaazi (Cajanus cajan) ni mmea wa mazao wa nusufamilia Faboideae katika familia Fabaceae. Matunda yake huitwa mbaazi pia. Mmea huu hukuzwa sana katika maeneo makavu ya tropiki na nusutropiki.

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قس باسای مالایا:

Kacang Dal (Cajanus cajan) merupakan sejenis kekacang yang boleh dimakan dan ditanam secara meluas. Ia merupakan salah satu bahan utama bagi membuat kuah dal yang biasanya dimakan bersama roti canai.

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Pigeon pea

From Wikipedia, the free encyclopedia

Pigeon pea

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Fabales
Family:	Fabaceae
Genus:	Cajanus
Species:	*C. cajan*
Binomial name
*Cajanus cajan* (L.) Millsp.

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent.

Contents

[show]

Common names[edit]

The pigeon pea is known by numerous names with different etymologies, no-eye pea, tropical green pea, gungo pea in Jamaica, and gandule bean.

Origins[edit]

https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/220px-Cajanus_cajan.jpg

Pigeon pea is a perennial which can grow into a small tree.

Cajanus cajan - MHNT

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is probably peninsular India, where the closest wild relatives (Cajanus cajanifolia) occur in tropical deciduous woodlands.^[1] Archaeological finds of pigeon pea dating to about 3400 years ago (14th century BC) have been found at Neolithic sites in Karnataka (Sanganakallu) and its border areas (Tuljapur Garhi in Maharashtra and Gopalpur in Orissa).^[2] From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade, it came to the American continent, probably in the 17th century.^[3]

Cultivation[edit]

Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume capable of symbiosis with Rhizobia, the pigeon pea enriches soil through symbiotic nitrogen fixation.

The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.

Pigeon peas are very drought-resistant, so can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop. Successive projects encouraged commercialization of legumes, by stimulating the growth of local seed production and agro-dealer networks for distribution and marketing. This work, which included linking producers to wholesalers, helped to increase local producer prices by 20–25% in Nairobi and Mombasa. The commercialization of the pigeon pea is now enabling farmers to buy assets, ranging from mobile phones to productive land and livestock, and is opening pathways for them to move out of poverty.^[4]

World production of pigeon peas is estimated at 4.98 million tons². About 77% of this is grown in India. Africa is the secondary centre of diversity and at present it contributes about 21% of global production with 1.05 million tons. In Africa, Malawi, Tanzania, Kenya, Mozambique and Uganda are the major producers. These days it is the most essential ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown.

John Spence, a botanist and politician from Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.^[5]

Uses[edit]

https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/140px-Tur_Dal.JPG

Split pigeon pea, used in making lentil soup in India

Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.^[6]

In India, split pigeon peas , called toor dal in Urdu), Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.^[7]

https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/220px-Shelling_pigeonpeas%2C_Kenya.jpg

Kenyans shelling pigeon peas

In some places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de guandules) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a traditional dish, especially during Christmas season. Trinidad and Tobago and Grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the Atlantico department of Colombia the sopa de guandú con carne salada (or simply "gandules") is made with pigeon peas.

Unlike in some other parts of the Greater Caribbean, in The Bahamas the light brown colored dried seeds of the pigeon pea plant are used (instead of the fresh green pigeon peas used elsewhere) to make the heartier, heavier, signature Bahamian staple dish "Peas 'n Rice." A slab of partially cubed or diced pork "fatback" lard with skin on (bacon is a common substitute), diced onions and sweet pepper, and a mixture of spices are all sauteed in the bottom of a deep pot. Tomatoes and tomato paste are added. Then water is added along with the peas and rice, and slow boiled until tender. The dish becomes a medium-dark brown color, resulting from absorbing the colors of the browned initial ingredients and the cooked tomato paste. The pigeon peas themselves absorb the same, becoming a much darker brown, providing some contrast while still complementing the distinctive "browned" theme of the dish.^[8]

In Thailand, pigeon peas are grown as a host for scale insects which produce lac, the key ingredient in shellac.

Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare (Adu-Gyamfi et al., 2007) . The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

Genome sequence[edit]

The pigeon pea is the first seed legume plant to have its complete genome sequenced. The sequencing was first accomplished a group of 31 Indian scientists from the Indian Council of Agricultural Research, it was then followed by a global research partnership, the International Initiative for Pigeonpea Genomics (IIPG), led by ICRISAT with partners such as BGI –Shenzhen (China), US research laboratories like University of Georgia, University of California-Davis, Cold Spring Harbor Laboratory, and National Centre for Genome Resources, European research institutes like the National University of Ireland Galway and also support from the CGIAR Generation Challenge Programme, US National Science Foundation and in-kind contribution from the collaborating research institutes.^[9][10] It is the first time that a Consultative Group on International Agricultural Research (CGIAR)-supported Center such as ICRISAT led the genome sequencing of a food crop. There was a controversy over this as CGIAR did not partner with National team of scientist and broke away from the Indo American knowledge Initiative to parallelly start their own sequencing.^[11]

Nutrition[edit]

Nutrient contents in %DV of common foods (raw, uncooked) per 100 g
[show]	Protein	Fiber	Vitamins	Minerals

Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium; %DV = % daily value i.e. % of DRI (Dietary Reference Intake) Note: All nutrient values including protein and fiber are in %DV per 100 grams of the food item. Significant values are highlighted in light Gray color and bold letters. ^[12][13] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group^[14][15] Q = Quality of Protein in terms of completeness without adjusting for digestability.^[15]

Pigeon Peas, immature, raw
Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy		569 kJ (136 kcal)

Carbohydrates		23.88 g
Sugars		3 g
Dietary fiber		5.1 g

Fat		1.64 g

Protein		7.2 g

Vitamins
Thiamine (B1)		(35%) 0.4 mg
Riboflavin (B2)		(14%) 0.17 mg
Niacin (B3)		(15%) 2.2 mg
Pantothenic acid (B5)		(14%) 0.68 mg
Vitamin B6		(5%) 0.068 mg
Folate (B9)		(43%) 173 μg
Choline		(9%) 45.8 mg
Vitamin C		(47%) 39 mg
Vitamin E		(3%) 0.39 mg
Vitamin K		(23%) 24 μg

Minerals
Calcium		(4%) 42 mg
Iron		(12%) 1.6 mg
Magnesium		(19%) 68 mg
Manganese		(27%) 0.574 mg
Phosphorus		(18%) 127 mg
Potassium		(12%) 552 mg
Sodium		(0%) 5 mg
Zinc		(11%) 1.04 mg
Link to USDA Database entry Values for Choline, Vit. E/K available
· Units · μg = micrograms • mg = milligrams · IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database
Pigeon peas, mature, raw
Seeds of the pigeon pea
Nutritional value per 100 g (3.5 oz)
Energy	1,435 kJ (343 kcal)

Carbohydrates	62.78 g
Sugars	n/a
Dietary fiber	15 g

Fat	1.49 g

Protein	21.7 g
Tryptophan	212 mg
Threonine	767 mg
Isoleucine	785 mg
Leucine	1549 mg
Lysine	1521 mg
Methionine	243 mg
Cystine	250 mg
Phenylalanine	1858 mg
Tyrosine	538 mg
Valine	937 mg
Arginine	1299 mg
Histidine	774 mg
Alanine	972 mg
Aspartic acid	2146 mg
Glutamic acid	5031 mg
Glycine	802 mg
Proline	955 mg
Serine	1028 mg
Hydroxyproline	0 mg

Vitamins
Thiamine (B1)	(56%) 0.643 mg
Riboflavin (B2)	(16%) 0.187 mg
Niacin (B3)	(20%) 2.965 mg
Pantothenic acid (B5)	(25%) 1.266 mg
Vitamin B6	(22%) 0.283 mg
Folate (B9)	(114%) 456 μg
Choline	(0%) 0.000000 mg
Vitamin C	(0%) 0 mg
Vitamin E	(0%) 0.000000 mg
Vitamin K	(0%) 0.000000 μg

Minerals
Calcium	(13%) 130 mg
Iron	(40%) 5.23 mg
Magnesium	(52%) 183 mg
Manganese	(85%) 1.791 mg
Phosphorus	(52%) 367 mg
Potassium	(30%) 1392 mg
Sodium	(1%) 17 mg
Zinc	(29%) 2.76 mg
Link to USDA Database entry Values for Choline, Vit. E/K unavailable
· Units · μg = micrograms • mg = milligrams · IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.^[16]

Following table indicates completeness of nutritional profile of various amino acids within mature seeds of pigeon pea.

Essential Amino Acid	Available mg/g of Protein	Min. Required mg/g of Protein
Tryptophan	9.76	7
Threonine	32.34	27
Isoleucine	36.17	25
Leucine	71.3	55
Lysine	70.09	51
Methionine+Cystine	22.7	25
Phenylalanine+Tyrosine	110.4	47
Valine	43.1	32
Histidine	35.66	18

As can be seen from the table above, Methionine+Cystine combination is the only limiting amino acid combination in pigeon pea. In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.^[17]

Pathogens[edit]

· Phytophthora cajani

· Fusarium wilt