1) Ka jingbam ban tei (Nutrition): Ki jhur ki don shibun eh ki vitamins bad ki dawai ba tei ïa ka met jongngi. Ka jingbam ïa ki jhur ka ai ka jingbang, pynbha ïa ka jingkoit jingkhiah bad pynïoh ruh ïa ki fiber kiba ïarap ban tylliat ïa ka jingbam bad ban ïada na ka jingdap kpoh (constipation). Ki ïarap ruh ban neutralize ïa ki acids ba mih na ka jingtylliat ki snier ïa ka jingbam ba bun ka khleiñ (fat).
Ki katto katne ki jhur ki don shibun eh ka carbohydrates ki long kum u (phan karo, phan, piat, rynsun and methi) proteins (motor, Phrisbin, ki jhur jyrngam bad u rynsun) vitamin A (kajor, sohsaw, ki jhur jyrngam) Vitamin B (motor, rynsun bad sohsaw), Vitamin C (sohmynken, kubi, phulkubi, muli bad ki jhur jyrngam) minerals (ki jhur jyrngam).
Katkum ka jingbthah jong ka Indian Council of Medical Research, donkam ban bam 75 – 125 g ki jait jhur jyrngam, 85 g kiwei pat ki jhur bam-im bad 85 g ki jhur kum u phan, kajor, muli ryngkat bad kiwei pat ki jingbam.
2) Ki donkam kum ka jingbam (Importance as Food): Ka jingpynmih bam ka nangkiew man ka sngi. Lada donkam ban pynneh ïa ka jingkiew ka jingpynmih bam nalor ka jingbam ba man la ka sngi jong ki briew, lah ban pynbun da kaba pynmih bun ïa ki jhur kiba lah ban ïarap ban pynduh ïa ka jingduna bam namar ka jingmih na ki jhur ka long 4-10 shah ban ïa u kba, u kew.
Kumta ki jhur ki long kiba donkam bha ha ka koit ka khiah namar ba ki long ki jingbam ba tad dor ba lah ban shim ïa ka jaka jong u khaw, u kew (the main cereals) ha ka ri baroh kawei.
3) Ka jingdonkam ïa u nongrep (Importance to a grower): Ka mei ramew (Nature) ka ai ïa ngi shibun jait ki jhur ban rep ha baroh shi snem. Shibun jait ki jhur ki ai ïa ki sla, syntiew, soh bad ki shyieng ban bam. U nongrep u lah ban thung shibun jait ki jhur ha baroh shisnem ban pynmih pisa na ka bynta ka jingdonkam jong u. Ki don shibun ki jhur kiba donkam tang khyndiat ka jaka bad ka por, ïa kine lah ban thung hapdeng jong ki diengsoh (intercrop).
Ki don ruh ki jhur kiba pynbha ïa ka khyndew ha jaka ba thung ïa ki bad kumjuh ruh kiba lah ban long ka jingbam ïa ki mrad. Kumta ki nongrep ki don ka lad ba ïar bha ban jied ïa ki jhur ban thung katkum ka por bad ka jaka jong ki.
4) Industrial importance: Ki jhur ki sniew noh tang hadien katto katne sngi naduh ba kheit. Ki dawa ka jingsumar ba bha naduh ka rukom kheit, jingkit, storage, processing, jingdie. Kumta ka jingkiew jong ki vegetable industry ki shaniah ha kiwei ruh ki allied enterprises kum storage, processing, marketing and maintenance and service enterprises ban pynshlur ïa ka jingrep jhur.
Ïa ka dor jong ki jhur ha ka jingbam ba man ka sngi la ithuh bad tip da ki briew ha kylleng satlak ka pyrthei ha ki por ba dang shen. Ngi ioh shibun ki dawai ba ka met jong ngi ka donkam ban heh ban san bad ban ïoh ïa ka met ba koit ba khiah.
Ki jhur ki ïarap na ka bynta ka jingbha:
1. Ki don shibun eh ki dawai kum ki minerals, vitamins bad kiwei pat ki jait dawai kiba ka met jong ngi ka donkam ban ïada na ki jingpang.
2. Ka jingioh na shibynta ka jaka kaba bun.
3. Ki dei ki lad ban kamai spah.
4. Ki lah ban pynitynnad ïa ka sawdong jong ngi.
5. Shibun ki jhur lah ban rep ha ka shisnem.
6. Ki ïarap ban pynbha ïa ka ïoh ka kot jong ki nongrep.
6) Ki jhur ki long ki dawai (Importance of vegetables Production for medicinal properties):
Shibun ki jhur ki long ki dawai ba lah ban pynkoit na ki jingpang. Kum ka nuksa, u piat bad rynsun ki lah ban ïada na ki bacteria. U sohsaw, u soh baingon, sohmynken, pathaw, u klong, sohkhia (solanaceous and cucurbitaceous vegetables) ki don ka Vitamin D. Kumta ka long kaba donkam eh ïa ngi ban bam shibun ki jhur man la ka sngi khnang ba ngin ïoh ïa kine ki jingmyntoi ba kongsan ka koit ka khiah.
