Bitter Gourd or karela, the taste is utterly bitter and receives low grades in terms of popularity. But your doctors, dieticians, and traditional healers would love them, as bitter is better for health and fighting illnesses.
More about Bitter Gourd
Bitter Gourd is a green vegetable that grows on vine tendrils mostly in the tropical part of the world. It is believed to have originated in the Indo Burma region. Though it has a strong bitter and pungent taste, it is highly beneficial for health. The Indian variety of karela is narrow with pointed ends and covered with triangular teeth and rough spikes. It can be used in multiple ways like fried curry, stir-fried, detoxifying drinks, juices, or Indian’s favourite stuffed Bitter Gourd.
100 grams of Bitter Gourd contains:
- Total Calories: 16
- Dietary Fibre: 2.6g
- Carbohydrates: 3.4g
- Water: 87.4g
- Protein: 930mg
It is also rich in Iron, Zinc, Vitamin A, B-Complex, Calcium, and Phosphorous
- Bitter Gourd increases the production of milk in lactating women.
- It has high anti-diabetic properties as it activates the pancreatic cell and enhances insulin production.
- Rich in iron, karela prevents anemia.
- It is also used as a cure for intestinal worms.
- It purifies the blood and also treats skin disorders.
- Highly basic, karela juice can be used to cure acidity.
India and Bottle Gourd
The farmers of India grow a variety of bitter gourd such as Pusa Vishesh, Arka Gourds, Pant Karela, Kashi Urvasi, Punjab 14, Harkani, etc.
It can be stored at room temperature for 4-5 days. When the inner part of the bitter gourd starts turning yellow, it indicates the ripening of the vegetable. It can be boiled with salt and sun-dried and can be stored for months.
Country of Origin: India
Sourced and marketed by: Pureroot