The benefits and nutritional value of bitter melon are worth understanding in depth

Bitter melon is the annual climbing herbaceous fruit of the genus Momordica in the gourd family Cucurbitaceae. Its skin is covered with wart-like protrusions, and it gets its name from its clear bitter taste; in folk usage it is also called liang gua (cool gourd). It is both a common gourd vegetable on the dining table and holds a place in traditional food-therapy culture. The benefits of bitter melon that people focus on are mainly in areas such as nutritional supplementation and daily conditioning.

From a nutritional perspective, bitter melon contains various nutrients such as vitamin C and dietary fiber, and is low in calories. Eating it in moderation helps supplement nutrition and promote intestinal peristalsis. Its active components, such as momordicosides, are often used in daily dietary conditioning; eating it in summer is believed to clear heat, relieve summer heat, and increase appetite. It should be noted that these effects mostly fall within the scope of food therapy and cannot replace proper medical treatment.

In terms of varieties, green bitter melon and white bitter melon are common on the market; their flesh is relatively thick and their bitterness is moderate, making them suitable for home stir-frying. Shan bitter melon (mountain bitter melon) is smaller and more bitter, and is regarded in places such as Taiwan, China as a special health food ingredient; besides being used in dishes, it is also often processed into tea drinks or extracts.

Bitter melon can be eaten in quite diverse ways: it can be stir-fried, boiled in soup, or served cold; it is also often stuffed with meat or paired with other ingredients. Okinawan stir-fried bitter melon is a classic local home-style dish. People who dislike bitterness can first cut the bitter melon open, remove all the seeds and white pith, then blanch it or briefly pickle it with salt, and the bitterness will be noticeably reduced.

Bitter melon is cold in nature, so people with weak and cold spleen and stomach should not eat too much at one time, and diet during pregnancy should also be kept moderate. When selecting, those with plump wart-like bumps on the fruit surface and a natural, glossy color are best. After buying, it is recommended to store them refrigerated and eat them as soon as possible, so both flavor and nutrition are better.