Classical Ayurvedic Profile & Preparation
Spring's sour young tamarind shoots — Andhra and Telangana cook them into dals and chutneys before the leaves toughen.
Traditional Preparation (Samskara)
Use only the tender pale shoots; cook briefly into dals — a fleeting spring sourness.
Classical Provenance: Andhra-Telangana tradition; amlika lineage.
Synergistic Combinations (Samyoga)
- chintachiguru pappu (dal)
- chutney with green chili
- with rice and ghee
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: high pitta, acidity (excess)
Verified USDA Nutrition Facts for Tender tamarind leaf
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (30g):
| Nutrient | Per 100g | Per Serving (1/2 cup) |
|---|---|---|
| Energy (Calories) | 72 kcal | 21 kcal |
| Protein | 5.8 g | 1.8 g |
| Total Carbohydrates | 10.0 g | 3.0 g |
| Dietary Fiber | 10.7 g | 3.2 g |
| Total Sugars | 0.2 g | 0.05 g |
| Total Fat | 0.5 g | 0.1 g |
| Calcium | 66.9 mg | 20.1 mg |
| Iron | 2.84 mg | 0.85 mg |
| Magnesium | 42.1 mg | 12.6 mg |
| Phosphorus | 86.9 mg | 26.1 mg |
| Potassium | 465 mg | 140 mg |
| Sodium | 13 mg | 4 mg |
| Zinc | 0.93 mg | 0.28 mg |
| Copper | 0.56 mg | 0.17 mg |
| Manganese | 0.64 mg | 0.19 mg |
| Selenium | 2.5 µg | 0.7 µg |
| Vitamin C | 28.2 mg | 8.5 mg |
| Vitamin A (RAE) | 168.0 µg | 50.4 µg |
| Vitamin E | 0.81 mg | 0.24 mg |
| Vitamin K | 249.0 µg | 74.7 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.79 mg | 0.24 mg |
| Vitamin B6 | 0.14 mg | 0.04 mg |
