GANDHI
SEVAGRAM
ASHRAMP.O. SEVAGRAM, DIST.WARDHA 442102, MS, INDIA. Phone: 91-7152-284753
FOUNDED BY MAHATMA GANDHI IN 1936
DIET AND DIET REFORM
DIET AND DIET REFORM
Table of Contents
PART-I
- SECTION I: General
- My Faith In Vegetarianism
- The Moral Basis of Vegetarianism
- Diet For Brahmacharya
- Green and Dietetic Ahimsa
- 'Food Faddists'
- Unfired Food Experiment
- Unfired Food
- Unfired Food
- Unfired Food
- National Food
- Minimum Diet
- For Four Rupees A Month
- A Talk to Village Workers
- Minimum Diet
- Plea for More Fruits
- Carrion-eating
- SECTION II : Rice, Wheat and Gur
- SECTION III : Soya Beans and Ground-nuts
- SECTION IV : Green Leaves, etc.
- SECTION V : Milk
- SECTION VI : Ghee and Oil
PART-II
- SECTION I : General
- Precautions Against Ills of The Season (M.D.)
- Dietetic Changes (M.D.)
- Mortification of The Flesh (M.D.)
- Vitamins - I (P. C. Ghosh)
- Vitamins - II (P. C. Ghosh)
- Physiological Basis of Nutrition
- Are you acid? (H. C. Menkel)
- What And How Much To Eat? (H. C. Menkel)
- Question on Diet (H. C. Menkel)
- Improved Diets (A. K.)
- Place of Cereals in Food (I. Amin)
- An Experiment in National Diet (Pyarelal)
- Revealing Figures (A. K.)
- SECTION II : Rice, Wheat and Gur
- The Miracle of Unpolished Rice (M.D.)
- Unpolished v. Polished Rice (Prof. Basu)
- Saving Cereals (D. K. Gupta)
- Useful Suggestion (M. A. Chadray)
- White v. Brown Sugar (M. D.)
- The Havoc of Sugar (M. D.)
- Bad Teeth and Refined Carbohydrates
- Potentialities of Palm Jaggery (Gajanan Naik)
- Nira - A Nutritious Beverage (Gajanan Naik)
- SECTION III : Soya Beans and Ground-nuts
- Warning against Soya Beans (M. D.)
- Soya Beans (M.D.)
- Soya Bean Recipes
- A Soya Bean Book (M. D.)
- The Utility of The Ground-nut (A. K.)
- SECTION IV : Fruit
- The Merit of Amla (A. K.)
- SECTION V : Milks
- Kimmed Milk and Buttermilk (W. R. Aykroyd and S. C. Dasgupta)
- SECTION VI : Ghee And Oil
- Edible Oils (P. C. Ghosh)
- Blindness At A Price (J. C. Kumarappa)
- Nakali Ghee (J. C. Kumarappa)
- SECTION VII : Tea
- Another Rising Menance (J. C. Kumarappa)
- Non-English Words With Their Meanings
About This Book
Written by : M. K. Gandhi
Edited by : Bharatan Kumarappa
First Edition : 5,000 copies, July 1949
ISBN : 81-7229-062-4
Printed and Published by : Jitendra T. Desai
Navajivan Mudranalaya,
Ahemadabad-380014
India
© Navajivan Trust, 1949
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Chapter 26: In Praise of Ground-nut Cake
[A friend sends the following opinion of Prof. D. L. Sahasrabuddhe, in praise of ground-nut cake. It certainly deserves a trial. - M. K. G.]
There is a good deal of preaching done to encourage the use of soya beans as a food material, while ground-nut which is extensively grown in India is not given the consideration it deserves. Ground-nut is a very valuable oilseed and food material. Groundnut itself is not easy for digestion and many times causes digestive disturbances. This is, however, due to the presence of a very high proportion of oil - 50 per cent. If the oil is extracted from well-cleaned seed, the oilcake left behind is a highly nutritious food material for human consumption and does not cause any trouble. The following is the average analysis of ground-nut cake and soya beans:
| Ground-nut cake per cent | Soya beans per cent | |
|---|---|---|
| Moisture | 8 | 8 |
| Proteids | 49 | 43 |
| Carbohydrates | 24 | 19.5 |
| Fat | 10 | 20 |
| Fibre | 4 | 5 |
| Mineral matter | 5 | 4.5 |
The ground-nut cake compares very favourably with the soya beans. It is actually better than soya beans in the essential constituents. namely the proteids and the mineral matter. Further, the ground-nut proteid is better than soya bean proteid in essential amino-acid as shown by the following figures:
| Essential Amino acids | Ground-nut proteids per cent | Soya bean proteids per cent |
|---|---|---|
| Tyrodine | 5.5 | 1.86 |
| Agrinine | 13.5 | 5.12 |
| Histidine | 1.88 | 1.39 |
| Lysine | 5.50 | 2.71 |
| Eystine | 0.85 | - |
If at all any biliousness is caused by ground-nut cake, use of a small quantity of jaggery or a little soda-bi-carb will be a good preventive. The ground-nut cake has a very good taste and its keeping quality can be improved by heating and keeping the cake in a properly closed vessel. Sweets and ordinary articles of food can be prepared from ground-nut cake. Attempts must, therefore, be made to spread the knowledge about the usefulness of ground-nut cake. It is certainly equal to and even better than soya beans.
Harijan,
14-12-1935