Classical Ayurvedic Profile & Preparation
Balanced spice formulation (cumin-coriander-fennel-turmeric) making one pot suitable for a mixed-dosha household.
Traditional Preparation (Samskara)
As mung-rice kitchari with the CCF spice trio; vegetables chosen by season.
Classical Provenance: Modern panchakarma-kitchen convention on classical base.
Synergistic Combinations (Samyoga)
- seasonal vegetables folded in
- lime wedge and cilantro at serving
Contraindications & Viruddha Āhāra (Food Incompatibilities)
Well tolerated in normal culinary amounts.
Verified USDA Nutrition Facts for Tridoshic kitchari
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
| Nutrient | Per 100g | Per Serving (1 cup) |
|---|---|---|
| Energy (Calories) | 106 kcal | 212 kcal |
| Protein | 4.0 g | 8.0 g |
| Total Carbohydrates | 17.1 g | 34.2 g |
| Dietary Fiber | 1.6 g | 3.2 g |
| Total Sugars | 0.1 g | 0.3 g |
| Total Fat | 2.3 g | 4.5 g |
| Calcium | 16.6 mg | 33.2 mg |
| Iron | 1.42 mg | 2.84 mg |
| Magnesium | 25.7 mg | 51.5 mg |
| Phosphorus | 70.7 mg | 141.3 mg |
| Potassium | 190 mg | 380 mg |
| Sodium | 197 mg | 393 mg |
| Zinc | 0.49 mg | 0.98 mg |
| Copper | 0.16 mg | 0.32 mg |
| Manganese | 0.34 mg | 0.67 mg |
| Selenium | 8.2 µg | 16.5 µg |
| Vitamin C | 0.1 mg | 0.3 mg |
| Vitamin A (RAE) | 31.2 µg | 62.4 µg |
| Vitamin E | 0.12 mg | 0.23 mg |
| Vitamin K | 1.3 µg | 2.5 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.24 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.79 mg | 1.58 mg |
| Vitamin B6 | 0.05 mg | 0.09 mg |
| Folate (DFE) | 48.5 µg | 96.9 µg |
| Choline | 1.3 mg | 2.7 mg |
