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Ayurvedic Dravya · Vegetable · — kcal / 100g

Agathi flower Agastya Pushpa

Named for the sage Agastya — Tamil households cook agathi on dvadashi to settle the gut after fasting days.

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Agathi flower — Ayurvedic Vegetable & USDA Nutrition

Agathi flower — Rasa: Bitter, Astringent · Virya: Cooling · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Pacifies (-1) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Bitter, Astringent
Vīrya (Potency)
Cooling
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry
Digestibility & Agni
3/5 · Agni 0
Seasons & Timing
Vasanta, Sharad · Midday

Classical Ayurvedic Profile & Preparation

Named for the sage Agastya — Tamil households cook agathi on dvadashi to settle the gut after fasting days.

Traditional Preparation (Samskara)

Stamens removed, flowers cooked with coconut to soften the bitterness.

Classical Provenance: Tamil Siddha-Ayurvedic tradition (agastya).

Synergistic Combinations (Samyoga)

  • poriyal with coconut and small onions
  • flowers dipped in besan and fried

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high vata in excess (bitter, dry)

Verified USDA Nutrition Facts for Agathi flower

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (100g):

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