Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black gram (Vigna mungo), also known as urad dal, has a long history of use in traditional Indian medicine (Ayurveda and Siddha systems) as a general health tonic and as part of dietary recommendations for individuals with weakness, fatigue, or during recovery from illness—situations sometimes associated with anemia. The rationale behind its traditional use for anemia appears to be its relatively good content of plant-based protein and minerals, including iron (though it also contains phytates that can inhibit iron absorption). Historical Ayurvedic texts recommend black gram preparations (such as soups or porridges) for supporting blood health and in nourishing "dhatus" (body tissues), which may be interpreted as an attempt to address symptoms like pallor or weakness seen in anemia.

However, scientific validation for black gram as a specific treatment for anemia is limited. While black gram does contain non-heme iron (about 3-4 mg per 100g dry weight), its bioavailability is low compared to animal sources, and no robust clinical trials have demonstrated its efficacy in improving hemoglobin levels or treating iron-deficiency anemia specifically. Thus, its use is primarily based on traditional knowledge rather than strong scientific evidence.

In summary, black gram is used in traditional medicine systems to support conditions reminiscent of anemia, but scientific evidence supporting its direct use for anemia remains weak.

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