Can You Eat Bitter Melon Raw
You may eat bitter melon raw or prepared in a variety of ways. In fact, it may be steamed, roasted, pan-fried, or even hollowed out and filled with the filling of your choosing. A herbaceous vine called the bitter melon. Unripe fruit has a white pit and seeds that are delicate and edible.
For centuries, people around the world have used bitter melons–also called bitter melon, karela, and balsam pears–in cooking and medicine. Bitter gourds provide many benefits, both nutritive and medicinal. Including bitter gourd in your diet boosts vitamin C. A serving of this prickly-skinned vegetable contains 54% of the recommended daily amount of vitamin C, making it a good choice for blood vessel health because of its effects on collagen production.
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The vegetable might have a bitter taste, but did you know it is a wonder ingredient for your skin and hair. Contrary to a common perception, which is that it is bitter in flavour, the veggie actually tastes delightful once cooked.
About 3.5 grams of carbohydrates and 2.4 grams of fiber are present in 100 grams of cabbage, whereas bitter melon, or cabbage, contains just 150 grams of fat and 930 mg of protein. Karela is high in Vitamin A and Vitamin C. Minerals such as potassium, folate, zinc, and iron are also present in Karela. Drinking glass of karela juice on regular basis is very healthy because the abundant levels of Vitamins B3 (niacin) and B9 (folate) present in bitter gourds improve symptoms of anxiety, depression, and enhance the function of the brain, thinking power.
According to Ayurveda, in fact, the bitter flavours of Karela and leaves of vines provide a wide array of health benefits, and the text recommends drinking karela juice or cooking the herb at least twice per week for combating a variety of ailments. Consuming bitter gourd juice on an empty stomach helps to control the level of blood sugar, cleanses the liver, and helps with weight loss.
|Good source of Vitamin C||In fridge 4-5 days|
|Help to reduce blood sugar level||At room temperature 2-3 days|
|May decrease Cholesterol level||In freezer for many weeks|
Bitter gourd juice is an emetic, meaning that it may cause nausea and purifies system from inside. Bitter gourd, as it is also popularly known, is a member of the Cucurbitacae family (along with cucumber, squash, and yes, melons, as well as squash) and is bitter.
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Today, you can find bitter gourds grown in fields all over Asia, although it has also gained popularity in the Caribbean and SouthA America. In the case of bitter melons, their supposed ability to combat diseases has been touted in numerous cultures for hundreds of years, but in recent years, the fruit has gained popularity in the United States because of its reported use to fight an array of health problems, including diabetes, digestive issues, cancer, and even hair loss.
You can decrease the bitterness in bitter melon by blanching it first, and then cooking it, but some people claim this impacts the fruit is texture negatively. You can reduce bitter melons bitterness by preparing it in boiling water for 2 to 3 minutes, or brining and resting for 10 minutes before cooking.
If Bitter Melon is still too bitter, blanche slices in boiling water–one teaspoon of baking soda for two quarts of water–until the Bitter Melon is a bright green-emerald, then immerse in cold water and let drain before cooking. Season bitter melon slices with salt, turmeric, and some chilli, and then either fry them in the oven, or remove the middle pith, and fill that gourd with ground aromatics, ground pork, shrimp, and finely chopped onions, or fish sauce, before baking. To eliminate the fruits bitter flavor, home cooks will usually dust the cut bitter melon slices with salt.
To remove seeds, slice gourds in slices and poke both seeds and the pith with fingers, leaving behind a green ring, or halve gourds lengthwise and scoop out seeds. Seeds may be removed or left in; they may add additional bitterness to a dish, particularly when the gourd is ripe. People taking Warfarin — an anticoagulant — should avoid eating cooked bitter melon leaf tips, but they can safely eat raw bitter melon leaf tips and the seeds, either raw or cooked.
Both raw and boiled bitter melon leaf tips provide significant amounts of calcium and vitamin A. Boiling tips provide more vitamin A, which is needed for eye health, and raw tips provide more calcium. The stringent, healthy bitter melon leaf tips, called ampalayas in the Philippines, Keralas in India, and Balsam pear in China, provide calcium, potassium, vitamin C, folate, and vitamins A and K, while the wrinkly-looking pods also provide choline and lutein+zaxanthan. Boiled bitter melon pods provide 396 mg of potassium, whereas raw pods contain only 275 mg of this mineral.
One last option to lessen bitterness comes from Rani Parker at the Montgomery County Master Gardeners Program, who had taste testers taste bitter melon either salted and rubbed, steamed with lemon juice, or steamed with lemon juice then served over caramelized onions — the latter was by far and away the favorite. That is not to say that you cannot fully enjoy bitter melon — I definitely do!–but just keep in mind that this lumpy, spindly, seemingly unconventional squash is a staple of countless kitchens. The authors of the review concluded that bitter melon might have properties that may help reduce blood sugar, but they noted that more studies are needed to determine just how effective this might be, and how it works, specifically. There is a long-standing view in southeast Asia that anything with bitter taste is beneficial to you, possibly even having medicinal benefits.
Preferred for their abundant Vitamin C, Vitamin B, and loaded tannins, flavonoids, drinking bitter melon juice or veg dishes as part of your normal diet keeps your nervous system functioning optimally, improves memory, and protects your brain against deterioration from stress, depression. Bitter gourd is packed with vitamin C, which not only strengthens immune system, but it provides beneficial antioxidant effects, protecting the brain cells from oxidative stress and damage caused by harmful free radicals. Balance bitterness with strong flavors like pepper, garlic, tamarind, ginger, sweet soy, miso, fermented black beans, fish sauce, dried shrimp, and curry paste.
From there, you can either work it into a recipe, such as Elizabeth Schneiders pan-fried potatoes and bittermelon with zaatar and dried pomegranate, or follow her advice and arrange slices on a baking tray, spray them with oil, and roast them to crisp at 400 degrees F.
Who Cannot eat bitter gourd?
Bitter gourd should not be consumed if you have diabetes and use medicine to decrease your blood sugar since it might cause your blood sugar to drop too low. Consuming bitter gourd before, during, and after surgery may have an impact on your blood sugar levels. So it’s recommended to avoid eating bitter melon at least two weeks before an appointment for surgery.
What is the difference between bitter gourd and bitter melon?
Another vegetable with several names is the bitter gourd. Equally popular names for it include bitter melon, bitter cucumber, balsam-pear, bitter apple, and bitter squash. In addition to these names, this vegetable is known as ampalaya in the Philippines, karela in India, nigauri in Japan, goya in Okinawa, and ku-gua in China.
How do you eat fresh bitter melon?
The bitter melon should be cut in half lengthwise. Using a teaspoon or a paring knife, remove the seeds and fibrous core. If desired, the seeds and core can be cooked alongside the bitter melon pieces. Cut the bitter melon halves into 2-inch thick slices.