Bitter melons is one of popular edible pod vegetable in many Asian countries. That is grown widely as a field crop as well as backyard veggie and, in fact, is one of the bitter tasting of all culinary vegetables.
bitter-melons in a vine
Bitter lent hanging down in a vine. This variety commonly found in Indian subcontinent. Note for pointed ends.
Bitter melon is a temperate/tropical vegetable probably began from South-East Asia. Just like in other members of the Cucurbitaceae family, it too is a quick-progress, trailing or climbing grape vine with thin stems and tendrils which require trellis to support their ascending vines.
Bitter gourd pods are characterized with very soft lengthwise ridges and wrinkled pebbly surface. Depending up on the cultivar type, its immature pods can be light to renewable and have oblong or oval shapes with a pointed tip at the blossom end. Internally, the flesh is white with rough edged seeds, to some degree a lot like ridge gourd seed products in appearence. As the fruits get started to develop fully, they little by little become hard, turn yellow or dark brown in color.
Health benefits associated with Bitter gourd
Bitter melons is very low in calories, carrying just 18 calories per 100 g. Nevertheless, its pods are rich options for phytonutrients like dietary fiber, minerals, vitamin supplements and anti-oxidants.
Bitter melons notably contains phyto-nutrient, polypeptide-P, a plant insulin known to lower blood glucose levels. Additionally, it composes hypoglycemic agent called charantin. Charantin increases glucose subscriber base and glycogen synthesis inside the cells of liver organ, muscle and adipose cells. Together, these compounds may have been thought to be in charge of blood sweets levels reduction in the treatment of type-2 diabetes.
Fresh pods are an outstanding source of folates, having about 72 ug/100g (18% of RDA). Vitamin folate when taken by moms throughout their early pregnant state time, would help reduce the incidence of nerve organs tube defects in the newborn babies.
Fresh stale melon is an outstanding source of vitamin-C (100 g of raw pod provides 84 mg or about 140% of RDI). Vitamin-C is one of the powerful natural antioxidants which helps scavenge deleterious free radicals from the human being body.
Further, it is a fantastic method to obtain health gaining flavonoids such as ss-carotene, a-carotene, lutein, and zea-xanthin. It also contains a good amount of vitamin-A. Together, these compounds help act as protective scavengers against oxygen-derived free foncier and reactive oxygen types (ROS) that be involved in aging, cancers and various disease processes.
Bitter memo stimulates easy digestion and peristalsis of food through the bowel until it finally is excreted from your body. Thus, it helps in relieving indigestion and constipation problems.
In addition, it is a modest supply of B-complex vitamins such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as flat iron, zinc, potassium, manganese and magnesium.
Early laboratory testing claim that certain phyto-chemical compounds in bitter melons might be efficient in the treatment of HIV contamination.
Selection and storage
New bitter melon pods can be available in the markets throughout the seasons. Once you buy them, look for fresh, bright pods that feature dark-green, without the cuts, or blemishes issues surfaces. Choose young, sore immature pods. Immature-fruits are least bitter since their bitter level increases as the pods mature.
In the home, fresh bitter gourd pods can be put in plastic zip pouch and stored in vegetable area inside the refrigerator, where they stay afresh for up to per week.
Planning and serving methods
Rinse bitter gourds thoroughly in cold running water before cooking. Fresh pods as well as young leaves can be used for cooking. Bitterness can be reduced by marinating in salted spice mixture and drying under sunlight. Presently there are several local traditional methods to reduce anger like boiling in sodium water for 5-10 minutes and then discarding water or marinating in natural yoghurts for about 30 minutes.
Although its pith and seeds are discarded thanks to their higher alkaloid content, they can be appreciated in some Asian parts without the reservations.
Here are some serving tips:
goya chanpuru prepared with unhealthy melon, tofu, egg and onion
Goya chanpuru. A okinawan dish prepared with bitter melon, tofu, as soon as possible and onion.
Photo politeness: jetalone
In India, where it popularly known as karela, can be used in several quality recipes either stir-fried or packed with garam-masala, tomato, onions, green chilies, garlic and curry leaves.
Goya chanpuru, Okinawan stir-fry with nasty melon, onion, tofu, chicken, and eggs, is an unique dish of health-conscious island inhabitants.
Known as ampalaya in the Philippines, it has been trusted in special dishes like Pinakbet Ilocano, prepared with prawn paste and combined with vegetables like eggplant (aubergine) and okra.
Dried, and powdered whole bitter paralysé has been used in the preparation of iced or milk tea in some East Asian locations.
Bitter gourd is also been used in the pickling preparations.
Safety accounts
Bitter gourd may contain alkaloid substances like quinine and morodicine, resins and saponic glycosides, which may be cause intolerance in some people. Their aggression and toxicity may be reduced somewhat by parboiling or soaking in sodium water for upto 12 minutes. Toxicity symptoms can include excessive salivation, facial inflammation, dimness of vision, abdomen pain, nausea, vomiting, diarrhea, muscular weakness.