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Konda kadala |
| Vernacular Name: San:Sinhala:Konda kadala; Eng: Bengal gram, Chick pea | |
| Description: An erect or spreading, much branched annual; leaves imparipinnately compound, leaflets small, oval, all parts covered over with glandular hairs, inflorescence stalk jointed about the middle; flowers pink, blue or white; fruits turgid, pubescent pods; seeds reddish brown, black or white, subglobose or obovate with a beak. | |
| Propagation: By seeds. | |
| Parts Used: Leaves, seeds. | |
| Chemical Constituents: Saccharose, glucose, fructose, polysaccharides including starch. ygalactan, levulose and p-galactoaraban, betaine, choline, adenine, inositol, phytin, saponin and citric and oxalic acids. The total carbohydrate content of seeds ranges from 52.4 to 70.9 per cent. Starch being the major constituent. The starch content in whole seed ranges from 37.2 to 50.8 per cent. | |
| Uses: Leaves are purgative, abortifacient and trichogenous and are useful in anorexia, dyspepsia and bronchitis. The seeds are sweet when raw, indigestible, tonic, aphrodisiac, expectorant and cooling, and are useful in hyperdipsia, burningsensation, splenohepatomegaly, leprosy, pharyngopathy, vitiated conditions of pitta, bronchitis, inflammations and skin diseases. | |
