|
No edit summary
Tags: Mobile edit Mobile web edit
|
No edit summary
Tags: Mobile edit Mobile web edit
|
||
| Line 5: | Line 5: | ||
| name = Aam panna |
| name = Aam panna |
||
| image = Keri Ka Sharbat.JPG |
| image = Keri Ka Sharbat.JPG |
||
| caption = Aam Panna/Jhora served in [[India]] |
| caption = Aam Panna/Aam Jhora served in [[India]] |
||
| alternate_name = |
| alternate_name = |
||
| country = [[Indian subcontinent]] |
| country = [[Indian subcontinent]] |
||
| Line 23: | Line 23: | ||
Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices,<ref>{{cite news|title=Aam Panna/Jhora Recipe|url=http://timesofindia.indiatimes.com/life-style/food/drinks-corner/Aam-Panna/-recipe/articleshow/32418662.cms|accessdate=26 May 2014|newspaper=The Times Of India}}</ref> quenches thirst and prevents the excessive loss of [[sodium chloride]] and [[iron]] during summer due to excessive sweating.<ref>{{cite book |last=Narayanan |first=Vidhu |year=2010 |title= Longman Active Science |url= |location= |publisher=Pearson |pages=147 |chapter=Chapter 11: Circulation and Excretion in Animals |isbn= 978-81-317-2841-3}}</ref> The drink is mainly consumed in north India and is considered beneficial in the treatment of [[gastrointestinal disorder]]s. It is also a good source of [[vitamin B1|vitamin B<sub>1</sub>]] and B<sub>2</sub>, [[niacin]], and [[vitamin C]]. In Indian culture, it is regarded as a [[Pharmaceutical drug#For nutrition|tonic]] believed to increase resistance against [[tuberculosis]], [[anemia]], [[cholera]] and [[dysentery]]. |
Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices,<ref>{{cite news|title=Aam Panna/Jhora Recipe|url=http://timesofindia.indiatimes.com/life-style/food/drinks-corner/Aam-Panna/-recipe/articleshow/32418662.cms|accessdate=26 May 2014|newspaper=The Times Of India}}</ref> quenches thirst and prevents the excessive loss of [[sodium chloride]] and [[iron]] during summer due to excessive sweating.<ref>{{cite book |last=Narayanan |first=Vidhu |year=2010 |title= Longman Active Science |url= |location= |publisher=Pearson |pages=147 |chapter=Chapter 11: Circulation and Excretion in Animals |isbn= 978-81-317-2841-3}}</ref> The drink is mainly consumed in north India and is considered beneficial in the treatment of [[gastrointestinal disorder]]s. It is also a good source of [[vitamin B1|vitamin B<sub>1</sub>]] and B<sub>2</sub>, [[niacin]], and [[vitamin C]]. In Indian culture, it is regarded as a [[Pharmaceutical drug#For nutrition|tonic]] believed to increase resistance against [[tuberculosis]], [[anemia]], [[cholera]] and [[dysentery]]. |
||
<gallery widths="200px" heights="200px"> |
<gallery widths="200px" heights="200px"> |
||
Aam Panna - Summer Cooler.JPG|Aam Panna/Jhora with mint leaves |
Aam Panna - Summer Cooler.JPG|Aam Panna/Aam Jhora with mint leaves |
||
</gallery> |
</gallery> |
||
 |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Aam panna" – news · newspapers · books · scholar · JSTOR (September 2014) (Learn how and when to remove this message) |
Aam Panna/Aam Jhora served in India
| |
| Course | Beverage |
|---|---|
| Place of origin | Indian subcontinent |
| Associated cuisine | India |
| Serving temperature | Chilled |
| Main ingredients | Raw mangoes |
 Media: Aam panna | |
Aam panaorAam Jhora is an Indian drink renowned for its heat-resistant properties. It is made from raw mangoes and is yellow to very light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. In most instances, mint leaves are added which enhances the green colour.
Raw mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids.
Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices,[1] quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.[2] The drink is mainly consumed in north India and is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.
 | This non-alcoholic drink–related article is a stub. You can help Wikipedia by expanding it. |
