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Ayurvedic Dravya · Vegetable · — kcal / 100g

Fresh hyacinth beans (lilva)

Also known as: lilva, papdi lilva, surti papdi seeds

Fresh hyacinth beans (lilva) is a traditional Ayurvedic vegetable valued for its sweet, astringent taste and neutral potency.

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Fresh hyacinth beans (lilva) — Ayurvedic Vegetable & USDA Nutrition

Fresh hyacinth beans (lilva) — Rasa: Sweet, Astringent · Virya: Neutral · Vipaka: Sweet · — kcal per 100g (USDA).

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

Classical Ayurvedic Profile & Preparation

Fresh hyacinth beans (lilva) is a traditional Ayurvedic vegetable valued for its sweet, astringent taste and neutral potency.

Traditional Preparation (Samskara)

Fresh winter beans shelled from papdi pods, cooked with the carminative spices Gujarat wisely never omits. A seasonal delicacy with a legume's flatulent streak.

Classical Provenance: Gujarati winter (undhiyu) tradition; nishpava per Bhavaprakasha.

Synergistic Combinations (Samyoga)

  • star of undhiyu (the Gujarati winter pot)
  • with ajwain and garlic (traditional carminatives)
  • steamed with muthiya dumplings

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: vata excess / gas-prone (needs ajwain-garlic tempering)
  • Contraindication: weak digestion in quantity

Verified USDA Nutrition Facts for Fresh hyacinth beans (lilva)

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

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