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Betel leaf product preparation and its nutritional analysis

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Author: 
Richa and Neetu Singh
Abstract: 

Piper betel or Betel vine deep green heart shaped vary famous leaves belongs to the family Piperaceae called Paan leaves in India ,rich in nutrients , minerals ,vitamins, antioxidants , phytochemicals. Piper betel is mostly use to chew with sliced areca nut, slaked lime, coriander, aniseed, clove, cardamom, sweetener, coconut scrapings etc, but less used remedy. It is cultivated in hotter and damper part in country following the traditional methods in India on about 55,000. Hectare with an annual production worth about Rs. 9000 million. Focusing on traditional use and medicinal use of piper betel cure many diseases and reduce the oral cancer which actually happens due to sliced areca nut , slaked lime not because of betel leaves. Leaves are rich in many nutrients like water , energy , protein , fats , fiber , calcium and iron etc. and the antioxidants present are flavonoids, tannins, saponins alkaloids etc. Piper betel helps in curing various diseases like diabetes, obesity, wound healing, itches, mastitis, mastoiditism, leucorrhoea, ringworm, hypertension, voice problem, constipation, headache, hysteria, conjunctivitis, swelling of gums, rheumatism, abration, cut and injuries etc. So, in this study highlight these nutrients rich betel leaves and its benefits. This paper put a light on nutraceutical properties of betel leaves and says that developed value added product by using betel leaf and this product increased to cure the disease.

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