Evidence supporting the use of: Black gram
For the health condition: Protein Digestion (poor)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black Gram (Vigna mungo), also known as urad dal, has a longstanding history in Ayurvedic and traditional Indian medicine for supporting digestion, including protein digestion. Ayurveda classifies black gram as "guru" (heavy) and "snigdha" (unctuous), and it is often recommended to nourish tissues, balance Vata dosha, and support those needing enhanced nourishment or recovering from illness. Traditionally, its mucilaginous texture and protein-rich content are believed to aid in digesting and assimilating proteins more efficiently, especially when prepared with digestive spices like ginger, cumin, and asafoetida. However, robust scientific evidence validating these traditional claims, specifically regarding improved protein digestion in humans, is limited. Some animal studies and in vitro research indicate that black gram contains proteins and enzymes that are digestible, and its fermentable fibers may promote gut health, indirectly supporting digestion. Nevertheless, direct clinical trials substantiating its efficacy for poor protein digestion in humans are lacking. Thus, its use for this purpose is predominantly based on traditional practice rather than modern scientific validation.

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