Bitter gourd: best ayurvedic herb that contains vitamin A, B1, B2, and C.

Bitter gourd (Latin Momordica charantia) a.k.a. Balsam pear or bitter melon is definitely an acquired taste. The immature bitter gourd proves to be extremely helpful in cooking. It comes in a bright green in color, and whitish flesh inside. Besides, it has small and tender seeds. It has ridged vegetable and pebbly skin in texture. If you’re pregnant, neither make use of mature bitter gourds, and nor eat bitter gourd.

Bitter gourd are said to contain vitamin A, B1, B2, and C. It also comes with a lot of min-erals such as; phosphorous, calcium, iron, copper and potassium. According to ayurvedic point of view, bitter gourd proves to be increasingly helpful for balancing Kapha. It is the best remedy for purifying blood tissue, enhancing digestion, and stimulating the liver.

Since it is a too bitter vegetable, it cannot be eaten raw, and if you want to enjoy its taste, wash it thoroughly, then lengthwise slice it in half and use a sharp spoon to scrape out the seeds and discard them properly. Now blanch the cut gourd for 3-4 minutes in the boiling water to which has a little salt.

So, to take full advantage of bitter gourd therapeutic properties, first of all cook it rightly.

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