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BITTER MELON |
The edible fruit of the plant Momordica Charantia. The bitter melon grows in tropical and subtropical climates. The name ‘bitter’ comes from the bitter taste of this vegetable, considered the most bitter among all edible vegetables. Bitter melon is actually a member of the squash family and resembles a cucumber with bumpy skin. When first picked, a bitter melon is yellow-green, but as it ripens, it turns to a yellow-orange color. The inside of the melon is filled with fibrous seeds. Bitter melon is used mostly in Asian and Indian cooking. Other names for bitter melon include: foo qua, balsam pear, or bitter gourd. . BITTER MELON HISTORY
The gourd-like fruit has a long history as a treatment for diabetes. Bitter melon improves the body's ability to use blood sugar and improves glucose tolerances. Also, at least one animal study noted that bitter melon fruit juice may cause a renewal and recovery of the insulin-producing beta cells of the pancreas. Bitter melon is used to treat infections caused by retrovirus, and is being investigated in the treatment of HIV Other uses for bitter melon include treating colds, flu and fever, parasites, digestive and skin diseases. BITTER MELON NUTRITION
Very low in calories provides only 17 cal per 100g. The pods are rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. Bitter melon notably contains phyto-nutrient, polypeptide-P; a plant insulin known to lower blood sugar levels. In addition it also contain hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen synthesis in the cells of liver, muscle and adipose tissue. Together, these compounds are thought to be responsible for reduction of blood sugar levels in the treatment of type-2 diabetes. Fresh pods are an excellent source of folates; contains about 72 mcg/100g (Provides 18% of RDA). Folate helps reduce incidence of neural tube defects in pregnant mothers when taken during early pregnancy. Fresh bitter melon is an excellent source of vitamin-C (100g of raw pod provides about 140% of RDI). Vitamin-C, one of the powerful natural antioxidant, helps body scavenge deleterious free radicals one of the reasons for cancers development. The vegetable also an excellent source of health benefiting flavonoids such as b-carotene, a- carotene, lutein, zeaxanthins. It also contains good amount of vitamin A. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes. Bitter melon stimulates digestion and peristalsis which can be helpful in relieving indigestion and constipation problems. The vegetable is also good source of Niacin (vit B-3), Pantothenic acid (vit.B-5), Pyridoxine (vit.B-6) and minerals such as iron, zinc, potassium, manganese and magnesium. Early laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection.
BITTER MELON FACTS
Selection and storageFresh pods are available in the markets year around. When you buy bitter melons, look for the fresh pods that feature dark green color, without any cuts, or blemishes on their surfaces. Choose young looking immature pods. Immature fruits are least bitter; and the bitterness rises as the pods become more mature. At home fresh pods are placed in the plastic zip pouch and stored in the vegetable compartment of the refrigerator, where they stay fresh for up a week. Culinary usesWash bitter gourds thoroughly in the running water before cooking. Fresh pods as well as young leaves of can be used for cooking. Bitterness can be reduced by marinating in salted spice mixture and then dried in sunlight. There are several local traditional methods to reduce bitterness like boiling in salt water for 5-10 minutes and then discarding the water or marinating in yogurt for about 30 minutes. Although advised to avoid due to higher alkaloid contents, pith and seeds are also eaten in some Asian regions without any reservations.
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