Parwal-potol is a good source of vitamins and minerals and vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology.
Parwal-potol (Trichosanthes dioica Roxb., Cucurbitaceae) is a tropical vegetable crop with origin in the Indian subcontinent. It is known by the name of parwal, palwal, or parmal. They have been mainly used to prepare gravy kind dishes and dry dishes.
It is purported that pointed gourd possesses the medicinal property of lowering total cholesterol and blood sugar. They have been mainly used to prepare gravy kind dishes and dry dishes.
It thrives well under a hot to moderately warm and humid climate. The plant remains inactive during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. Parvar looks very much like a shorter, more robust version of a cucumber. Roots are tuberous with long taproot system.
Health benefits of Parwal-potol
There are many health benefits of eating pointed gourd and are less known to the people. The vegetable is rated as one of the nutritious foods and is offering vitamins like vitamin A, vitamin B1, vitamin B2 and vitamin C. Pointed gourd also offers you very less calories and hence it helps to keep the cholesterol levels in control.
How to store
To store pointed gourd, wash and dry them gently and put them in bags.