E-ISSN:2456-3110

Review Article

Tuberous Vegetables

Journal of Ayurveda and Integrated Medical Sciences

2025 Volume 10 Number 9 September
Publisherwww.maharshicharaka.in

Neutraceutical Potential of Some Kanda Shak (Tuberous Vegetables) - A Review

Shembekar MA1, Mishra HS2*, Varshneya AB3, SS Bedar4
DOI:10.21760/jaims.10.9.31

1 Mayuri Anil Shembekar, Post Graduate Scholar, PG Department of Dravyaguna, Lalit Hari Government Ayurvedic College, Pilibhit, Uttar Pradesh, India.

2* Hari Shanker Mishra, Associate Professor, PG Department of Dravyaguna, Lalit Hari Government Ayurvedic College, Pilibhit, Uttar Pradesh, India.

3 Atul Babu Varshneya, Professor, Department of Rog Nidan, Swami Kalyan Dev Government Ayurvedic College and Hospital, Muzaffar Nagar, Uttar Pradesh, India.

4 SS Bedar, Professor, Department of Samhita and Siddhanta, Lalit Hari Government Ayurvedic College, Pilibhit, Uttar Pradesh, India.

Ahar is regarded as Mahabheshaja in Ayurveda. It refers to any substance that is chewed and ingested for nutritional and energy purposes. Shak (vegetables) are included in the diet as essential components by ancient sages, contemporary ayurvedic and modern medical scientist / nutritionists. In Charak Samhita and Ashtanga Hridaya, tubers are mentioned under Ahar Varga and Acharya Sushrut especially explained it in Kanda Varga (Group of tuberous vegetables). Tuberous vegetables boast several noteworthy properties that contribute to their nutritional value as they are rich in all essential dietary components like carbohydrates, proteins, fats, vitamins and dietary fibres. In addition, tubers also contain vitamins, minerals, trace elements and biologically active molecules that function as antioxidants, phytoestrogens, and anti-inflammatory agents. Consumption of these tubers may play a role in preventing diseases in which free radicles are involved such as cancer, ageing, cardiovascular diseases. Present review is an attempt to explore nutraceutical potential of Kanda Shak described in Brihattrayi and a comparative analysis with their nutraceutical composition explored by modern analytical studies.

Keywords: Ahar, Kanda Shak, Tubers, Brihattrayi, Nutraceutical value

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Hari Shanker Mishra, Associate Professor, PG Department of Dravyaguna, Lalit Hari Government Ayurvedic College, Pilibhit, Uttar Pradesh, India.
Email: 		Shembekar MA, Mishra HS, Varshneya AB, SS Bedar, Neutraceutical Potential of Some Kanda Shak (Tuberous Vegetables) - A Review. J Ayu Int Med Sci. 2025;10(9):210-217.
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Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2025-07-15 2025-07-26 2025-08-06 2025-08-16 2025-08-26
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© 2025 by Shembekar MA, Mishra HS, Varshneya AB, SS Bedar and Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

J Ayu Int Med Sci 2025;10(9)210
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Mayuri AS et al. Neutraceutical Potential of Some Kanda Shak

Introduction

Ahar is considered as best preventive medicine and is considered prime factor among Trayopsthambh (Ahar, Nidra and Bramhacharya). Anna (food grains) is the major constituent of Ahar for maintenance of good life, health and wellness along with other constituents like vegetables. Ahar is viewed as a mean to promote longevity (Ayush) and vitality (Ojas) in Ayurveda. A balanced diet that supports optimal digestion, nourishment, and detoxification is believed to enhance overall vitality and resilience to disease. In this context one quote of Acharya Kashyap is worth mentioning according to which “There is no medicine like food” (KS.Kh.4.5).[1] Thus, there can be no medicine substitute for food. By adhering to a healthy, balanced diet, a person can become disease-free. The food we eat on a daily basis affects our physical and emotional well-being. There is a strong correlation between nutrition, health, and wellness. A detailed classification of Ahar Dravya is available in all the texts of Brihattrayi. Acharya Charak classified Ahar Dravya in 12 Vargas in Annapaanvidhiadhya (CS.Su.27)[2], Acharya Sushrut classified Ahar Dravya in 13 Varga in Annapaanvidhiadhyay (SS.Su.46)[3] and Acharya Vagbhata classified Ahar Dravya in 7 Varga in Annaswarup vigyaniya Adhayay (AH.Su.6).[4] The vegetables are grouped under Shak Varga in Ayurvedic classics. The vegetables are consumed for the nutrition and as the best calorie diet. The Shak Varga consists of the vegetables we incorporate into our daily diet as Ahar (food). They are a major source of nutrition with a massive quantity of essential dietary constituents.[5] Acharya Bhav Mishra classified Shak Varga into 6 categories based on their origin and appearance such as - Patra Shak (leaf as vegetables), Pushpa Shak (flower as vegetables), Phala Shak (fruit form of vegetables), Naala Shak (hollow stems / leaf petioles etc. used as vegetables), Kanda Shak (tubers as vegetables), Samswedaja (grows with the help of moisture in Bhoomi or wood - Fungi)[6], which are said to be gradually heavier in digestion (Uttarottara Guru).[6] There also appears detailed description of best & worst varieties of dietary constituents among their groups in classical texts of Ayurveda like 20 pairs of Dravyas in context of Hitatama & Ahitatama Ahar Dravyas where Aaluk is regarded as Ahitatama & Shringber as Hitatama Kanda (CS.Su.25).[7]

Tuberous vegetables boast several noteworthy properties that contribute to their nutritional value and culinary versatility.

  • Due to high carbohydrate content, tuberous vegetables serve as an important energy source in many diets, providing sustained energy levels throughout the day.
  • Tuberous vegetables are an excellent source of dietary fibre, which promotes digestive health. Fiber, a type of complex carbohydrate helps passage of food through digestive system. Studies show that fibre may also improve vitamins and minerals absorption in the body, which could potentially raise body energy levels.
  • Versatility in Cooking - Tuberous vegetables can be prepared in various ways.
  • Long Shelf Life - Many tuberous vegetables, such as potatoes and sweet potatoes, have a relatively long shelf life when stored properly, making them convenient pantry staples that can be stored for extended periods without spoiling.

Materials and Methods

A thorough review of available texts starting from Vedic texts to contemporary scientific publications & online database has been under taken. Information retrieved comprehensively has been analysed & documented to make review all inclusive.

Observations

Botanical specifications of Kanda Shak - Botanical identity of maximum number of herbs classified under Kanda Shak have been established by different commentators and scholars of Ayurveda. Some of herbs could not be satisfactorily appropriated with their botanical sources. A short discussion regarding botanical identity of different plants classified/included in the group of Kanda Shak is being produced here.

1. Vidaari Kanda - Pueraria tuberosa Roxb ex.Willd. - Fabaceae
2. Munjataka - Orchis latifolia. Linn[8] - Orchidaceae
3. Amlika Kanda - Oxalis corniculata Linn[9] - Oxalidaceae
4. Pindaaluk - Dioscorea alata Linn[10] - Dioscoreaceae
5. Utpalnaal - Nymphea nouchali Burm F.[11] - Nympheaceae


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6. Taruta - Dioscorea bellophylla[12] - Dioscoreaceae
7. Bisa - Nelumbo nucifera [13] - Nelumbonaceae
8. Shaaluk - Nymphea pubescens [14] - Nympheaceae
9. Kasheruk - Scripus grossus Roxb.[15] - Cyperaceae
10. Shringatak - Trapa bispinosa Hort.[16] - Trapaceae
11. Kumuda - Nymphea alba. Linn[17] - Nympheaceae
12. Mrunal - Nelumbo nucifera Gaertn[18] - Nelumbonaceae
13. Shatavari - Asparagus racemosus - Liliaceae
14. Varahi Kanda - Dioscorea bulbifera[19] - Dioscoreaceae
15. Maan Kanda - Alocasia indica Roxb[20] - Araceae
16. Kashthaalu - Dioscorea sp.[21]
17. Raktaalu - Dioscorea sp.[21]

18. Madhvaalu - Dioscorea sp.[21]
19. Hastaalu - Dioscorea sp.[21]
20. Indiwar - Nymphea stellata [22] - Nympheaceae
21. Palandu - Allium cepa Linn - Liliaceae
22. Rason - Raphanus sativus Linn - Liliaceae
23. Mulak (Baalmuli / Mahat Muli) - Raphanus sativus Linn - Brassicaceae
24. Suran - Amorphophallus paeoniifolius - Araceae
25. Grinjanak - Daucus carota L. - Apiaceae
26. Bhu Kanda - Agaricus campestris L[23] - Agaricaceae
27. Shati - Hedychium spicatum Ham - Zingiberaceae

According to Acharya Bhav Mishra, in Pushpa Varga, Bisa and Mrunal are referred to as Kamal Naal. Priya Nighantu states that Mrunal is the Kamal Naal (lotus stalk) and Bisa is the Bhasinda (lotus stem). Commenting on SS.Su.46.298, Acharya Dalhan's states that Bisa is Padma Mulam and Mrunal is Padma Mulat Shtula Praroha.


Table 1: Kanda Shak: Classical Pharmacological Properties / Indications

SNShak NameClassical Pharmacological Properties/ Indications
1.Vidaari Kanda Pueraria tuberosa Roxb ex. WildMadhur, Sheeta, Balya (Strengh and immunity promotor), Mutral (diuretic), Jeevan (Tonic), Vrishya (Aphrodisiac), kanthya, Rasayan (C.S.); Vatpittahar, Svarya (voice enhancer), Ati-mutral, Brihan (S.S); Guru (A.H.)
2.Munjataka Orchis latifolia. LinnMadhur, Sheeta, Vatpittahar, Balya (Strength promotor), Guru, Snigdha, Brihan, Vrishya (Aphrodisiac) (C.S.); Shukrakrit (A.H.)
3.Amlika Kanda Oxalis corniculata Linn.Kaphvatghna, Grahi, Laghu used in Madatyaya (alcohol intoxication), Arsha (Piles), Grahani (Malabsorption syndrome)
4.Pindaaluk Dioscorea alata LinnTridoshkarak, Baddhavin-mutra, Mukhpriyam (C.S.); Kaphakar, Guru, Vatprakopak (S.S); Katu, Ushna (Hot potency), Pittavardhan, Vatkaphaha (A.H.)
5.Utpalnaal, Nymphea nouchali Burm.FMadhur, Kashaya, Sheeta (Cool potency), Kapha-marutkopana (C.S.); Vatprakopa, Pittashamak (S.S); Ruksha, Guru, Grahi (A.H.)
6.Bisa, Nelumbo nucifera Gaertn.Sheeta, Guru, Vishtambhi (C.S.); Avidahi, Raktpitta-prasadan, Ruksha, Vatkar (S.S); Grahi (A.H.)
7.Shaaluk, Nymphea pubescens WilldSheeta, Guru, Vishtambhi (C.S.); Ruksha, Grahi (S.S)
8.Kasheruk, Scripus kysoor Roxb.[22]Sheeta, Guru, Vishtambhi (C.S.)
9.Shringatak, Trapa bispinosa Roxb.HortGuru, Vishtambhi, Sheeta (C.S.), (S.S)
10.Kumuda Nymphea alba. Linn.Madhur, Kashaya, Sheeta, Kapha Marutkopana (C.S.) Pittashamak, Vatprakopa (S.S)
11.Taruta, Dioscorea bellophylla Voight.Sheeta, Guru, Vishtambhi (C.S.)
12.Mrunal, Nelumbo nucifera Gaertn.Madhur, Sheeta, Guru, Raktpittahar, Stanyavriddhikar (S.S), Grahi, Ruksha (A.H.)
13.Shatavari,Asparagus racemosus Willd.Madhur, Tikta, Sheeta, Vatpittahar, Vrisha, Hridya (heart disorders), Medha -agnivardhan (S.S.)
14.Varahi Kanda Dioscorea bulbifera Linn.Katu, Shleshmghna, Balya, Vrishya, Rasayan, meha-krimi-kushta har (S.S.)
15.Maan Kanda Alocasia indica. Roxb.Madhur, Sheeta, Guru (S.S.)
16.Indiwar, Nymphea stellata Willd.Guru, Raktpittahar, Stanya-Vriddhikar
17.Palandu Allium cepa Linn.Katu, Natiushnavirya, Vathar, Pittakar (S.S.) Kaphapitta Karak (A.H.)
18.Rason Allium sativum Linn.Katu, Ushna, Vrishya, Medha-swar-varna-Chakshu-bhagnasandhankar, Shool, Gulma (Abdominal lump), Aruchi (testlessness), Kasnashan (cough) (S.S.), Snigdha, Guru, Peenas (chronic rhinitis /sinusitis), Shwas (asthma), Rasayan, Hridya, Keshya (A.H.)
19.Mulak (Baalmuli) Raphanus sativus Linn.Katu, Tikta, Ushna, Vanhidipani, Sarvadoshhar, Hridya, Rochani (S.S.), Avyaktaras, Kshar, Gulma, Shwas, Vran, Netra, Agnisad (digestive impairment), Udavarta (upward movement of gases), Peenas Nashan (A.H.)

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20.Mahat Muli Raphanus sativus Linn.Katu, Madhur, Ushna, Guru, Vishtambhi, Tridoshakrit (S.S.), Abhishyandi, Snigdha, Vatjita (A.H.)
21.Suran Amorphophallus paeoniifolius Dennst.Katu, Ishat-kashay, Ushna, Ruksha, Vishtambhi, Guru, Kaphavatala, Pittahar (S.S.), Kaphaghna, laghu, Arshasapathyam (A.H.)
22.Grinjanak, Daucus carota LTikshna, Grahi, Vatkaphhar, Arshasapathyam (A.H.)
23.Bhu Kanda,Agaricus campestris LAtidoshala (A.H.)
24.Shati, Hedychium spicatum Buch. HamTridoshghna, Laghu, Grahi (A.H.)

Table 2: Neutraceutical Potential of Tubers

SNTubers NameNeutaceutical Potential /Value
1. Vidaari Kanda85.1% dry matter, 64.6% carbohydrates, 10.9% protein, 0.5% ether extract, 28.4% crude fibres, β-sitosterol, sucrose, glucose and fructose[24]; it is a source of starch, polysaccharides, proteins and minerals like calcium, phosphorous and strontium.
2. MunjatakaStarch, Sugar, mucilage, albumin, Tannins volatile oils.[25]
3. PindaalukStarch (250-300 mg/g), Soluble sugar (1-3.9%), Soluble protein (10-15 mg/g), 0.16-0.33% lipids, 4.98-6.32% protein, 85.84% carbohydrates, total dietary fibre 4.1-11.0%, and significant amount of vitamins, minerals and polyphenol compounds. Phosphorous, calcium. magnesium, potassium, Sodium, manganese, copper, zinc. The ranges of minerals in mg per kg (dry weight) were P-878-1900mg, Ca-260-410mg, Mg-390-580mg, K- 10,550-20,100mg, Na-84-131mg, Mn-4.8-22.1mg, Cu-12.3-15.7mg and Zn-10.1-14.1mg.[26]
4. UtpalnaalCarbohydrate 76.5%, Crude Protein 10.76 %, Crude Fat 2.40%, Crude Fibers 0.64%, Ash 3.0%, Moisture 9.07%, Total Sugars 6.06%, Reducing Sugars 1.26%, Acidity 1.18%, Vitamins like Ascorbic Acid 3.12 mg/100g, Riboflavin 1.11 mg/100g, Thiamine 0.05 mg/100g, Niacin 1.45 mg/100g, Minerals includes Iron 1.98 mg/100g, Zinc 1.33 mg/100g, calcium 148.55 mg/100g, Total Polyphenols 0.12 mg/mL, Gallic acid equivalent Total Flavonoids 50.63 mg/mL, Rutin equivalent, Total carotenoids 115.22 µg/100g, Anthocyanin 0.16%, Lycopene 0.007 µg/100g, Phytate 149.86 mg/100g, Oxalate 24.97 mg/100g.[27]
5. BisaMoisture72.14%, Starch 10.05gm, Carbohydrates 16.03gm, proteins 2.60gm, fat 0.10gm, Fibres 4.20 gm, Vit C 38 mg, Total ash 1.18 gm, Calcium 40.00 mg, Iron 1.07 mg, Phosphorous 58 mg, Pottasium 450 mg per 100g.[28]
6. ShaalukCarbohydrates 67.7%, Crude Protein 8.57%, Crude Fiber 9.78%, Fat 2.8%, Ash 3.11%, Moisture 8.04%
7. KasherukProtein5-7%, Gum 6-10%, starch 65%, Some alkaloids in small amount.[29]
8. ShringatakAmple quantity of minerals like sodium, Potassium, calcium, zinc and vit.A, Vit.c, Vit.E, Acids, Minerals, calcium, phosphorus, iron, copper, zinc, manganese, magnesium, sodium and potassium, carbohydrates and vitamins, namely Vitamin B-complex (thiamine, riboflavin, pantothenic acid, pyridoxine, nicotinic acid), Fats, crude Fibres, D-amylase.[30]
9. KumudaAsh 19.25-20.59%, Proteins 9.96-9.97%, Fibres 12.84-15.14%, lipids 1.64-2.06%.[31]
10.TarutaPer 100g fresh tuber contain Carbohydrates 25–30 g, Starch 20-25 g, Protein 1.5–2.5 g, Dietary Fiber 3–5 g, Fat 0.2–0.5 g, Moisture 60–70% Ash minerals 0.7–1.2 g, Energy 100–120 kcal.
11.MrunalMoisture72.14%, Starch 10.05gm, Carbohydrates 16.03gm, proteins 2.60gm, fat 0.10gm, Fibres 4.20 gm, Vit C 38 mg, Total ash 1.18 gm, Calcium 40.00 mg, Iron 1.07 mg, Phosphorous 58 mg, Potassium 450 mg per 100g.[28]
12.ShatavariTuberous roots contain 4.6-to 6.1% Protein, Carbohydrates36.8 to 47.5%, Phenols 3.1 to 5.2mg/g, Tannins 4.8 to5.1mg/g, Saponins 4.1 to 5% and ash 6.5 to 7.4%, Rutin, Quercetin, and flavonoids, monosaccharide is galactose, 54%; glucose, 28%; rhamnose, 4%; xylose, 5% and arabinose, 8%, higher amount of phenolic compounds such as ferulic acid, rutin, quercetin, kaempherol and flavenoides.[32]
13.Varahi KandaMinerals and vitamins reported in the tubers were Protein (4.4 g), Fat (1.5 g), Fibre (1.0 g), Carbohydrates (22.2 g), Calcium (16 mg), Phosphorus (36 mg), Iron (1.0 mg), Carotene (480 IU of vitamin A), Thiamine (0.07 mg), Nicotinic acid (0.76 mg), Riboflavin (0.01 mg) and traces of vitamin C.[33]
14.Maan KandaProtein (3.034-0.570) g/100 g dry weight, soluble carbohydrate: (8.84-1.45) g/100 g dry weight; total carbohydrate (45.58-0.59) g/100 g dry weight, Fat (1.426-0.550) g/100 g dry weight, Fibre (2.95-0.69) g/100 g dry weight, Moisture (42.48-0.49) g/100 g dry weight, Ash (2.62-0.45) g/100 g dry weight, Ascorbic acid (76.65-4.03) mg, Alpha-tocopherol(69.54-2.06) mg per 100gm of dry weight.[34]
15.IndiwarMoisture 4.2 %, Crude Fat 0.25 %, Protein 14.6 %, Carbohydrates 67.5 %, Fiber 5.45 %, Ash 3.95 %.[35]
16.PalanduOnions are low-calorie, nutrient-dense vegetables composed primarily of Water (89–91 %) and Carbohydrates (9–10 %), including simple sugars and dietary fibre. Onions provide small amounts of protein and are nearly fat-free. They are also rich in vitamins such as Vit. C, B6, and folate, and also contain essential minerals including Potassium, Calcium, Magnesium and Phosphorus, Proteins1.2g, Fat 0.1g, Minerals 0.4g, Fiber 0.6g, Carbohydrates 11.1g, Calcium 46.9 mg, Phosphorous 50mg, Potassium 127mg, Iron o.6mg, Magnesium 16mg, Sodium 4mg, Copper 0.18mg, Manganese 0.18mg, Zinc 0.41mg, Selenium 0.5mg, Thiamine 0.05mg, Riboflavin 0.03mg, Niacin 0.4mg, Folic acid 6mg per 100g[36]
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17.RasonCarbohydrates 33.6g, Sugar 1g, Dietary Fiber 2.1g, Fat 0.5g, Proteins 6.36g, Thiamin (Vit.B1) 0.2mg, Riboflavin (Vit.B2) 0.11 g, Niacin (Vit.B3) 0.7 g, Pyrodoxine (Vit.B6) 1.235 mg, Folate (Vit.B9) 3 ug, Vit.C 31.2 mg, Calcium 181mg, Iron 1.7mg, Magnesium 25mg, Phosphorous 153mg, Sodium 17mg, Zinc 1.16mg per 100g.[37]
18.Mulak (Baalmuli)Proteins 570mg, Fat 70mg, Carbohydrates 3030mg, Fibre 320mg, Potassium 380mg, Calcium 148mg, Vit.C 38.8mg per 100g.[38]
19.SuranProtein 9.81 ± 2.5mg, Soluble carbohydrate 6.67 ± 1.65mg, Total carbohydrate 25.54 ± 6.52mg, Fat 1.414 ± 0.79mg, Fibre 5.7 ± 1.2mg, Ascorbic Acid 76.65 ± 10.5mg, Alpha Tocopherol 76.65 ± 10.5mg, Beta Carotene 0.19 ± 0.05mg, Lycopene 2.03 ± 0.58mg, Moisture 66.08 ± 1.98, Ash 4.83 ± 0.54 per 100 gm.[39]
20.GrinjanakMoisture content of 86–89 g/100 g, Protein 0.9–1.09 g/100 g, Fat 0.24 g/100 g, Carbohydrates 9.58 g/100 g, and total sugars 4.74 g/100 g. Carrots are a good source of minerals such as Ca (34 mg/100 g), Fe (0.4 mg/100 g), P (25 mg/100 g), Na (40 mg/100 g), K (240 mg/100 g), Mg (9 mg/100 g), Cu (0.02 mg/100 g), and Zn (0.2 mg/100 g). Carrot roots contain various water-insoluble polysaccharides including cellulose 71.7%, Hemicellulose 13.0%, and lignin 15.2%. Carbohydrates 6.100 ± 0.346%, Specific gravity 1.069 ± 0.003, pH 6.233 ± 0.058, Ascorbic acid (mg/100g) 16.667 ± 1.332 , Ca++ (mg/100g) 55.000 ± 0.000, Fe++ (mg/100g) 1.667 ± 0.153, PO4 (mg/100g) 44.333 ± 1.155, Thiamine (mg/100g) 0.057 ± 0.006, Niacin (mg/100mg) 0.300 ± 0.000, Riboflavin 0.100 ± 0.000 (mg/100g), β-carotene 2730 ± 43.589, colour (out of 10) 2.000 ± 0.000 and vitamin A 2805 ± 6.53.[40]
21.Bhu KandaModerate amount of protein, ranging from 20.4-38.3% on a dry weight basis. The carbohydrate content is also relatively high, between 33.2-48.4%. Fat content is low, typically between 0.8-6.2%. Additionally, it provides dietary fiber, with amounts ranging from 2.0-18.6%.[41]
22.ShatiMinerals in ppm like Calcium (3400), Phosphorous (8800), Potassium (6600), Magnesium (5700), Iron (440), Manganese (290), Zinc (155), Nickel (12), Antioxidants like xanthophyll 0.23mg, α-carotene 6.90mg, β- carotene 19.30mg, total phenolics 218mg per 100gm present.[42]

Result

1. Shak Varga (vegetables) are essential components of Indian diet.

2. Kanda Shak have been considered to hold a unique position among Shak due to their diversified nutraceutical potential.

3. Vidari Kanda is a rich source of dietary fibres, carbohydrates, proteins and biologically active molecules like β-sitesterol, various minerals and trace elements essential for human body.

4. Munjatak contain a fair amount of starch, sugar, mucilage and other important nutraceuticals.

5. Pindaluk along with starch, sugar, proteins have been reported to contain various polyphenolic compounds, minerals and trace elements.

6. Utpalnaal contains vitamins, minerals, trace elements and various bioactive compounds having antioxidant and free radical scavenging activities along with major dietary constituents (Carbohydrate, proteins, fats).

7. Bisa and Mrunal have also been reported to contain vitamins, minerals and trace elements.

8. Shaluk contains all the major dietary components along with variety of minerals.

9. Kasheruk has been reported to contain some alkaloids along with major dietary components.

10. Shringatak is a rich source of Vitamin-A, C, E, B-Complex, minerals and trace elements along with major dietary components.

11. Kumuda also contains various inorganic elements along with major dietary components.

12. Shatavari has been reported to contain various bioactive compounds like ferulic acid, rutin etc. along with major dietary components.

13. Varahi Kanda has been reported to contain Carotene, Thiamine, Nicotine and various vitamins along with trace elements and major dietary components.

14. Maan Kanda contain Ascorbic acid, α-tocopherol along with various minerals, trace elements and major dietary components.

15. Various other members of Kanda Shak Varga like Palandu, Rason, Mulak, Suran, Grinjanak, Bhukand and Shati, all have been reported to contain all the major dietary components.

They also contain various biologically active molecules, precursors of various biomolecules, dietary fibres, vitamins, minerals and trace elements. Various minerals and trace elements have been reported to facilitate bio-transformation reactions as catalysts.

Though, some Kanda Shak described in classical texts like Taruta (Dioscorea bellophylla Voight.), Raktaluk, Kashthaluk, Hastaluk, Madvaluk,


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all have been recognised as some species of Dioscorea is referred to as Aaluk by Acharya Charak and considered to be worst among Kanda which clearly reflects that regular use of Aaluk as a dietary constituent should be avoided, due to their Dosha aggravating properties.

Some species of Dioscorea have been reported to contain hydrocyanic acid (HCN) which is considered to down regulate various biotransformation reactions in the body.

Conclusion

From the present review it may concluded that tubers grouped under Shak are a rich source of all essential components required for normal functioning of human body. Tubers like Vidari Kanda, Munjataka various types of Aaluk, various varieties and components of Kamal, Kasherak, Shringatak, Shatavari, Palandu, Rason, Mulak, Grinjanak, Suran and Shati have also been described as potential classical drugs having diversified pharmacological properties and therapeutic potential. Various members of group of Kanda Shak have not been satisfactorily appropriated with their botanical sources and various others are lesser explored. Thus, Kanda Shak having established botanical identity, therapeutic and nutraceutical potential must be considered for wider utility for the elimination of malnutrition. There appears a need of further exploration of lesser known and unexplored varieties of Kanda Shak.

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