Abstract

AN OVERVIEW OF THE NUTRITIONAL QUALITIES OF BITTER GUARD (MOMORDICA CHARANTIA) AND HOW SEVERAL HIGH-VALUE PRODUCTS ARE MADE

Balvinder Kaur*, Ravinder Kaur and Nandini Joshi

ABSTRACT

Tropical wines like bitter gourd are primarily grown in South East Asia, China, and India. The edible fruit portion of the plant is the primary reason it is grown. The bitter flavor of bitter gourd makes it unpopular with most people. Still, the fruit provides a number of important elements. Together, the plant's more than 55-65 phytomedicines have been shown to be effective against over 28-32 illnesses, including diabetes and cancer. The use of the bioactive substances that have been separated from bitter gourd in functional meals and drinks is currently expanding. This review targets to give a detailed knowledge of the nutritional properties and significant nutraceutical capabilities of the bitter gourd plant. The bitter gourd can be used to make variety of high-value products, such as pickles, chips, dried rings, and bitter gourd juice. Not only are these goods healthful, but they also taste better than raw fruit, which encourages people to consume more of this acrid fruit. Additionally, bitter gourd processing will improve the lives of women and farmers by providing a source of
revenue.

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