Luffa 丝瓜 （ sī guā ）
Classification: Cucurbitaceae Luffa group
Calories: 19.5kcal/100g
Nutritional Value: Nourish the brain、Promote blood circulation、Smoothen the skin
Not Suitable for: Pregnant women、People with diarrhea、Chronic gastritis
Introduction: Luffa is a common vegetable in daily life.It contains abundant protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, and other components.The stems of luffa have ridges and furrows, covered in dense soft hairs, giving it a rough texture. The tendrils of luffa are slightly sturdy and covered in short soft hairs, usually bifurcated 2-4 times.The leaf stalks are rough and nearly hairless, while the leaf blades are triangular or nearly round.They are typically palmately divided into 5-7 lobes, with triangular lobes.The upper surface is dark green, rough, and has wart-like dots, while the lower surface is light green and covered in short soft hairs.The veins are palmate and have white short hairs.Luffa contains higher levels of various nutrients compared to other melon-like vegetables.Generally, from July to September, when the fiber in the luffa fruit has not fully developed, it can be consumed as a vegetable. Afterward, as the fruit ripens, it gradually dries out, and the fibrous network formed around the seeds can be used for dishwashing or bathing.Luffa has a cool and slippery nature and can cause diarrhea if consumed excessively, so it should not be eaten raw. The fruit of luffa is cylindrical, straight, or slightly curved, with a smooth surface and often dark vertical stripes.When immature, it has fleshy texture, but it becomes dry as it ripens, forming a net-like fiber inside.