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1. The document discusses bitter melon (Momordica charantia), a vine grown for its edible fruit in Asia, Africa, and the Caribbean. It originated in India and was introduced to China in the 14th century.
2. The fruit is most often eaten green or slightly yellow, when its flesh is crunchy and watery like cucumber. It contains compounds that make it bitter, including cucurbitacin.
3. Bitter melon has traditionally been used in parts of the world as medicine, especially for diabetes and stomach ailments. It also may provide benefits like removing acne and preventing premature aging.
4. The document discusses dishes from Indonesian,
1. The document discusses bitter melon (Momordica charantia), a vine grown for its edible fruit in Asia, Africa, and the Caribbean. It originated in India and was introduced to China in the 14th century.
2. The fruit is most often eaten green or slightly yellow, when its flesh is crunchy and watery like cucumber. It contains compounds that make it bitter, including cucurbitacin.
3. Bitter melon has traditionally been used in parts of the world as medicine, especially for diabetes and stomach ailments. It also may provide benefits like removing acne and preventing premature aging.
4. The document discusses dishes from Indonesian,
1. The document discusses bitter melon (Momordica charantia), a vine grown for its edible fruit in Asia, Africa, and the Caribbean. It originated in India and was introduced to China in the 14th century.
2. The fruit is most often eaten green or slightly yellow, when its flesh is crunchy and watery like cucumber. It contains compounds that make it bitter, including cucurbitacin.
3. Bitter melon has traditionally been used in parts of the world as medicine, especially for diabetes and stomach ailments. It also may provide benefits like removing acne and preventing premature aging.
4. The document discusses dishes from Indonesian,
2. Agus setiawan A1A018005 3. Atika helewiah (A1A018022) 4. Fitria Auriasriyanti (A1A018043) 5. Hanifuddin Abdul Gani (A1A018050)
SECRET’S OF BITTER MELON
What is bitter melon?
Momordica charantia (bitter melon) in indonesia aslo called PERIA is
a tropical and subtropical vineof the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. Bitter melon originated in India and was introduced into China in the 14th century. It is widely used in East Asian, South Asian, and Southeast Asian cuisine. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking. When the fruit is fully ripe, it turns orange and mushy.
Why Bitter Melon is Bitter?
Apparently it's a tetracyclic triterpenoid compound called cucurbitacin, which also makes cucumbers bitter. Specifically Pentanorcucurbitacins A and B.
Benefits of Bitter Melon!
Bitter melon is very useful as a traditional medicine in parts of the world. In Turkey, it has been used as a traditional medicine for various diseases, especially stomach complaints. In traditional Indian medicine, different parts of the plant are used as claimed treatments for diabetes, and as stomach medicines, antibacterial, emetic, worm medicine, skin diseases, wounds, ulcers, and gout. and other benefits of consuming bitter melon are removing acne, preventing premature aging, and smoothing facial skin.
DISHES BITTER MELON AROUND THE WORLD!
In Indonesian cuisine, bitter melon, known
as pare in Javanese and Indonesian (also paria), is prepared in various dishes, such as gado-gado,. In Christian areas in Eastern Indonesia it is cooked with pork and chile, the sweetness of the pork balancing against the bitterness of the vegetable. In Chinese cuisine, bitter melon is used in the soups, dim sum, and herbal teas. It has also been used in place of hops as the bittering ingredient in some beers in China and Okinawa. In North Indian cuisine, it is often served with yogurt on the side to offset the bitterness, used in curry such as sabzi or stuffed with spices and then cooked in oil. In Okinawan,Japan, bitter melon is used in a soft drink