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508 : Scientific Contents in Prākrta Canons
The actuality-based foods are specific food substances of interest based on colour, taste, smell and method of cooking. These foods are intaken by absorption, diffusion and swallowing.
In contrast to what has been said earlier, Sūtrakrtānga mentions that the absorption of food through luminous and kārmic body takes place during the undeveloped state of the living. This means that absorption is the first stage of food intake at the nucleation of life. However, it may not seem correct as has been said earlier. The Cūrņi and Vrtti of Sūtrakrtānga have better meanings for this intake which is a form of oja-āhāra. Diffusion method is applicable through skin and touch and is continuous. The morsel food is intaken through tongue and taste. The oja-āhāra is intaken through sense of smell, sight and hearing. There seems to be some difference in the meaning of these terms, though not substantial, in the opinions of authors of Vrtti and Cūrni of Sūtrakrtānga. 34
The Sthānānga and Sūtrakrtänga classifications have never been popular and, therefore, constituent and intake based classifications have been followed by later scholars. Scientific Analysis of Constituent-wise Classification
The modern scientists35 agree to six main constituents of foods as shown in Table 4. Table 4 : Scientific Food Constituents. Name Examples
Energy 1. Carbohydrates Wheat, Rice, Oats 4 cal./gm. 2. Fatty Cereals Tila, Mustard, etc. 9 cal./gm. 3. Proteins
Mūnga, Urada, gram 4 cal/gm. 4. Minerals
Vegetables, Fruits 5. Vitamins/Hormones Carrots, Anvala etc. 6. Water
Purified/filtered.
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They classify the natural food materials on the basis of their main constituents, though they contain other useful
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