Bitter gourd: best ayurvedic herb with vitamin A, B1, B2, C

Bitter gourd (Latin Momordica charantia) a.k.a. Balsam pear or bitter melon is surely an acquired taste. The immature bitter gourd is highly helpful in cooking. It comes colored in bright green and has whitish flesh inside. In addition, it has got tender and small seeds. It has ridged vegetable and pebbly skin in texture. If you’re pregnant, neither use mature bitter gourds, and nor eat bitter gourd.

Bitter gourd comes with vitamin A, B1, B2, and C. It also consists of a lot of minerals like; phosphorous, calcium, iron, copper and potassium. According to ayurvedic point of view, bitter gourd helps a lot in balancing Kapha. It is the best medication for purifying blood tissue, augmenting digestion, and stimulating the liver.

Being too bitter, don’t ever dare eat it raw, and if you really wish to have pleasure of its taste, first of all thoroughly wash it, then slice it in half lengthwise and use a sharp spoon to scrape out the seeds and discard them correctly. Now blanch the cut gourd for 3-4 mnt in the boiling water with a little salt mixed in it.

So, to get the most out of bitter gourd therapeutic properties, first of all cook it rightly.