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Ayurvedic Dravya · Fermented · — kcal / 100g

Hawaijar (fermented soybean)

Manipur's alkaline soybean ferment, sibling to kinema and natto — umami backbone of eromba and a winter protein of the valley.

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Hawaijar (fermented soybean) — Ayurvedic Fermented & USDA Nutrition

Hawaijar (fermented soybean) — Rasa: Sweet, Astringent, Bitter · Virya: Heating · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Neutral (0)
Rasa (Six Tastes)
Sweet, Astringent, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sweet
Guṇas (Qualities)
Heavy, Slimy, Penetrating
Digestibility & Agni
3/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

Manipur's alkaline soybean ferment, sibling to kinema and natto — umami backbone of eromba and a winter protein of the valley.

Traditional Preparation (Samskara)

Mash into chili-vegetable stews; like kinema, its power is predigested protein with a strong voice.

Classical Provenance: Manipuri tradition.

Synergistic Combinations (Samyoga)

  • eromba with chili and vegetables
  • stews over rice

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: soy allergy
  • Contraindication: hypertension (salted dishes)
  • Contraindication: source hygienically fermented product

Verified USDA Nutrition Facts for Hawaijar (fermented soybean)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup (40g):

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