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 62 : Potentialities of Palm Jaggery
Chemical Analysis
| Ingredient | Kind of Jaggeries |
| sucrose or | (1) Sugar-cane 71 p.c. (2) Date 57.57 p.c. |
| Cane sugar | (3) Cocoanut 85 p.c. (4) Palmyra 83.8 p.c. |
This shows that the jaggery made from the palm juices is akin to sugarcane jaggery.
Comparison of Date-Palm and Cane Jaggery
| Ingredients Jaggery | Cane | Date Palm | P.C. | P.C. |
| 1. | Moisture | 6.86 | 4.59 |
| 2. | Cane sugar | 71.0 | 57.57 |
| 3. | Glucose | 15.72 | 16.0 |
| 4. | Ash at 550° C | 0.858 | 2.443 |
| 5. | (Non-saccharine) Organic Matter | 5.542 | 19.397 |
| 6. | Calciun | 0.329 | 0.1707 |
| 7. | Potassium | 0.3032 | 1.104 |
| 8. | Sodium | 0.1 | 0.24 |
| 9. | Magnesium | 0.058 | 0.098 |
Sjt. I. S. Amin, Chief Chemist of the Alembic Chemical Works of Baroda, says the following in his criticism of the foregoing comparative analysis made by him:
"The date palm gur compares favourably with the best known Kolhapur sugarcane gur. The percentage of Ash, i.e. minerals in case of date palm gur is greater than that of sugarcane gur. In spite of high percentage of minerals in date palm gur, it will not be felt too saltish in food preparations. Some sugarcane gur prepared in Charotar (Baroda State) is found to contain a very high percentage of minerals on account of the high contents of salts in irrigation water from wells. Higher mineral contents in gur should not be a cause of prejudice against it. Potassium in the gur is fairly good. Potassium intake by human beings is important as it functions actively in the metabolisms of cell control and cell growth. Toddy (sweet) gur is superior to sugarcane gur on account of its containing vitamins B and B1, as these vitamins are associated with the yeast cells and which are sufficiently present in toddy (sweet). It is possible to maintain the activity of Vitamin B and B,, at a higher degree if rapid concentration in suitable shallow pans by skilful hand stirring is carried out at low heat."
GAJANAN NAIK,
Harijan,
21-8-1937