Page history
16 July 2021
→Class of wines and alcoholic preparations
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→Class of green herbs
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→Class of fruits
-4
→Class of vegetables
-1
→Class of vegetables
+2
→Class of mamsa (meat)
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→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
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+126
→Common food
+80
→Six varieties of vegetables
+1
→The common food
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→The commonly used cooked food & beverages and their properties
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→The commonly used cooked food & beverages in India and their properties
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16 June 2020
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+23
→Harmful effects of fast food
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→Mishtannam(mithai)
+66
→References
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→Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name
-20,468
→Papada
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→Vidhi Vimarsha (Applied Inferences)
+2,163
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+2
→Khichadi
-1
→Vidhi Vimarsha (Applied Inferences)
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14 June 2020
22 May 2020
→Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name
+2
→Sanskrit text, Transliteration and English Translation
+225
18 May 2020
18 December 2019
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+494
→General considerations in qualities
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→Class on food articles:
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→Class of cooked food preparations:
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→Class of cooked food preparations:
+1,273
→Qualities of treacle (gud, jaggery)
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→Qualities of treacle (gud, jaggery)
+438