Bitter Gourd

Bitter gourd 苦瓜 （ kǔ guā ）
Classification: Cucurbitaceae, Bitter Melon Genus
Calories:19kcal/100g
Nutritional Value: Nourishing the complexion、Lowering blood sugar、Nourishing the blood and liver
Not Suitable for: Pregnant women、Low blood sugar、 Weak spleen and stomach
Introduction: Bitter gourd is preferred in a vibrant green color.If it starts turning yellow, it indicates that it is overripe and the flesh is no longer crispy.Bitter gourd is a popular vegetable among Chinese people, with many different varieties.Some have smooth skin with indentations, and the color ranges from light green to dark green.They have seeds in the middle, and when ripe, they may turn red.The variety of bitter gourd grown in Taiwan is white and known as “White Jade Bitter Gourd.”Bitter gourd not only increases satiety but also has low calories, making it beneficial for weight loss.Bitter gourd has a bitter taste and is cool when consumed raw, while it becomes warm when cooked.Consuming it raw can help clear heat, relieve fever, and reduce restlessness. When cooked, it nourishes the blood, nourishes the liver, moistens the spleen, and supplements the kidneys.It has properties that can dispel pathogenic heat, alleviate fatigue, clear the mind, improve vision, and enhance qi and yang.Although the summer weather is hot, it is not advisable to consume excessive amounts of bitter-tasting foods.It is best to pair bitter gourd with spicy foods such as chili peppers, black pepper, onions, and garlic.This combination helps prevent the bitterness from affecting the heart and is beneficial for nourishing lung qi.