Fenugreek seed is a well known plant of Fabaceae family. The small round green leaves’ plant with a specific smell is a common ingredient of many Asian recipes. It annually cultivates around the globe as a semi-arid crop. There are three main ways to use Fenugreek in edibles. It is a herb, a spice and a vegetable simultaneously. In all the forms it has its significant uses, benefits, taste and smell. The fascinating smell of Fenugreek is the result of chemical Sotolon, which is an extremely strong aroma compound.
People like to drink fenugreek tea plus roasted seeds have been used to make “fenugreek coffee”. One of the most important benefits is the seeds possess toxic oils that offers antibacterial advantages. There are some antifungal properties have been notified in an issue of Current Science Journal 2007.
The round shaped fenugreek leaves are used both dried and fresh in a number of traditional cuisines. The lush green leaves are used as other green vegetables in many dishes. They have a slightly bitter taste which gradually increases as plant dries. Fenugreek leaves have the priority of treating diabetes possibly better than the seeds. They help in improving liver function, assist in stabilizing the insulin, hemoglobin and blood sugar level consecutively.
The fresh green part of the plant has high content of necessary supplements and minerals along with the low calories. Green part of Fenugreek plant is a perfect source of fiber, calcium, iron, minerals with a compliment of amino acids and vitamin C and K. This makes the plant a perfect weight loss option for weight conscious people.