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Betel leaves, also known as paan, are widely cultivated dark green, heart-shaped leaves belonging to the Piperaceae plant family, specifically the genus Piper, which includes Piper betel Linn. The Piper genus has over 700 species distributed across both hemispheres, with three of the 18 species in Sri Lanka being indigenous. Betel leaves are popularly used in India as a natural breath freshener and hold cultural and medicinal significance.
Nutritionally, betel leaves are rich in essential minerals and vitamins. In 100 grams of betel leaves, one can find 1.3 micrograms of iodine, 1.1–4.6 micrograms of potassium, 1.9–2.9 micrograms of vitamin A, 13.0 micrograms of vitamin B1, 1.9–30 micrograms of vitamin B2, and 0.63–0.89 micrograms of nicotinic acid. These nutrients contribute to the leaf’s numerous health benefits.
Betel leaves offer a range of therapeutic properties. They help lower cholesterol, manage diabetes, fight cancer, relieve pain, heal wounds, improve oral health, and ease back pain. Additionally, they aid digestion, reduce respiratory issues, improve appetite, alleviate constipation, and reduce headaches, making them a versatile natural remedy for overall wellness.
