Shimbidhanya Varga: An Ayurvedic Perspective on Natural Protein Sources for Modern Fitness and Muscle Health

Abstract

Protein supplementation has become increasingly popular among athletes, fitness enthusiasts, and gym-goers to support muscle growth and physical performance. Ayurveda describes a group of legumes known as Shimbidhanya Varga, which are traditionally regarded as nourishing and strength-promoting foods. Objective: To explore the nutritional and therapeutic significance of Shimbidhanya Varga described in Ayurvedic classics and evaluate its relevance as a natural protein source in modern fitness and sports nutrition. Materials and Methods: A narrative review was conducted using classical Ayurvedic texts, primarily Charaka Samhita and Ashtanga Hridaya, along with contemporary scientific literature on protein composition, amino acid profiles, storage proteins, and sports nutrition. Relevant information was compiled and comparatively analysed. Results: Classical texts describe several Shimbidhanya such as Mudga, Masha, Masura, Chanaka, Kulattha, and Rajamasha as Balya, Brimhana, and Vrishya. Modern nutritional evidence indicates that these legumes contain approximately 20–26% protein along with important protein fractions such as legumin, vicilin, albumins, and globulins. Several of these protein fractions are comparable to those utilized in modern plant-based protein supplements. Conclusion: Shimbidhanya Varga represents a nutritionally valuable group of legumes that can significantly contribute to daily protein intake while providing additional dietary fibre, micronutrients, and bioactive compounds. These traditional Ayurvedic foods may serve as sustainable and economical foundational protein sources for physically active individuals and fitness enthusiasts.