Amla (Emblica officinalis):
 Amla fruit, depressed globose with six vertical furrows, start
developing by the middle of spring and the fruit ripen towards
beginning of autumn. The color of the fruit is pale yellow.
The amla fruit (Embilica
officinalis), also known as Indian gooseberry, is one of the
richest natural sources of bioflavanoids ,Vitamin C &
natural iron.
It is one of the
highest natural source of Vitamin C (3,000 mg per fruit).
The edible fruit tissue contains
protein concentration 3-fold and ascorbic acid concentration
160-fold compared to that of the apple. The fruit also contains
considerably higher concentration of most natural minerals and amino
acids than apples. Amla fruit ash contains chromium 2.5, zinc 4,
copper 3 & iron 3 ppm. Presence of chromium is of therapeutic value
in diabetes. Fruit also contains phyllemblin and curcuminoides.
Amla is a very powerful anti-inflammatory herb. It enhances
production of Red Blood Cells, strengthens teeth, hair and
nails.
It has also been been
used to increase lean body mass and help with weight
management.
Haldi /Turmaric (Curcuma
longa
) :
 
Turmeric is a very important herb in Indian Ayurvedic medicine. A
symbol of prosperity, it was considered a cleansing herb for the
whole body.
Turmeric is rich in
iron and is valuable in anemia. A teaspoon of raw turmeric juice,
mixed with honey, is taken every day in the treatment of this
condition.
Turmeric promotes proper metabolism in the body, correcting both
excesses and deficiencies. It aids in the digestion of protein.
Externally, it can be used with honey for sprains, strains, bruise
or itch. It is tonic to the skin, for which purpose it can be taken
internally as a milk decoction. Turmeric is aromatic and a stimulant
and has many helpful functions. It is bitter, slightly pungent and a
good blood purifier, and works as a tonic to aid digestion and
relieve congestion. It has a soothing action on respiratory ailments
such as cough and asthma. It also is antiarthritic and acts as a
natural anti-bacterial. Turmeric may be added to high-protein food
to assist digestion and prevent the formation of gas. It is
effectively used to maintain the flora of the large intestine.
Punarnava
(Boerhaavia diffusa)
:
 A diffusely
branched herb with thick leaves 1.2 to 3.7 em long, ovate oblong
flowers, minute subcapitate in axillary and terminal panicles.
PLANT PART USED :
Roots and
leaves, occasionally the whole plant and rarely seeds.
Habitat:
Grows as common weed.
According to
Ayurveda, Punarnava is enrich with natural iron which is
very useful in anemia, blood impurities. It is also very
useful in leucorrhoea,
inflammations, heart diseases, asthma etc. The leaves are
useful in dyspepsia, tumours, spleen enlargement, abdominal
pains.
Spirulina
:
 Spirulina is a type of blue-green algae
found in most lakes and ponds. Spirulina is considered a
complete protein because well over half of it consists of
amino acids -- the building blocks of protein. It is also a
rich source of other nutrients including B complex vitamins,
beta-carotene, vitamin E, carotenoids, manganese, zinc,
copper, iron, selenium, and gamma linolenic acid (an
essential fatty acid). Spirulina promotes hematopoiesis
(formation and development of red blood cells). This is
thought to be due to the high levels of iron present in this
food supplement.
Nutritional Facts : It contains 500% more iron than Spinach.
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