174 FOOD-GRAINS OF INDIA. 



The nutrient-ratio is here i : 4*6, while the nutrient-value 

 is 98. The indigestible fibre is rather high. 



In the absence of chemical analyses of other Indian legu- 

 minous seeds, a mere mention of a few of the more important 

 must suffice. 



Psophocarpus palustris (Desv.). A slender herb, a native 

 of Africa, but cultivated in the tropics. It has a nearly rect- 

 angular pod, 2 to 4 inches long by y 2 to V 4 inch broad, with 4 to 

 8 seeds. This genus belongs to the sub-tribe Euphaseoleae. 



Mucuna is a genus of Erythrinese, a sub-tribe of Phaseolese. 

 There are three species, M. pruriens (D.C.), M. capitata (W. 

 & A.), and M. nivea (D.C.), unless, indeed, these be cultivated 

 forms of but one species. They are annual herbs, having pods 

 varying in length from i to 6 inches. 



Tamarindus is a genus of Amherstiese, a tribe of Csesalpiniese. 

 The Tamarindus indica (L.) is a tree growing to a height of 

 20 to 30 feet. The seeds are sometimes eaten in times of scarcity. 

 The pulp surrounding the seeds is sour, and is employed as a 

 gentle laxative medicine ; it also forms an ingredient in chutnees 

 and curries. The moist tamarind pulp contains, on an average, 

 about 5% per cent, of acid tartrate of potash, 6% of tartaric acid, 

 and 2^ of citric acid. 



It does not fall within the scope of the present work to 

 enumerate and describe the various oily and saccharine fruits 

 and the numerous fresh vegetables which are used in India as 

 human food. The same statement must be made with regard 

 to the condiments, spices, and flavourers which form such im- 

 portant ingredients in the popular dietaries of the country. Up 

 to the present time we have at our disposal very few data concern- 

 ing the composition of fresh Indian-grown fruits and vegetables. 

 But we may safely affirm that their value as food mainly 

 depends upon the fat or oil and sugar and other carbohydrates 

 they contain ; upon the presence of the organic acids, citric, 

 tartaric, and malic ; and upon their mineral ingredients, espe- 



