Pointed Gourd, also known as Parwal, Patola, and Potol, is an excellent food choice because it supplies the body with numerous vital nutrients. The pointy gourd, when cooked with the correct ingredients, can be incredibly tasty and nutritious. Pointed gourd is used in this traditional practice for the treatment of skin diseases, fever, and constipation.
Pointed gourd, is a lesser-known but highly nutritious vegetable commonly found in India and Southeast Asia. This green, elongated vegetable belongs to the Cucurbitaceae family and offers numerous health benefits that are often overlooked. Here are 9 untold benefits of incorporating parwal into your diet.
In Ayurveda, Parwal, Patol or Pointed-gourd(Trichosanthes dioica) plant is used for treating several diseases such as constipation, fever, skin infection, wounds, low appetite and digestion problems. The leaves juice of the plant are very effective in the treatment of febrifuge, edema, alopecia and in subacute cases of enlargement of the liver. Cooked parval is helpful in improving appetite and digestion.
Parwal is an extensively climbing herb with edible fruits and leaves. It is found throughout India, in many other Asian countries and Australia. It is mainly cultivated for its edible fruits which are known as parwal, palwal, parmal, patol, and potala in India. They are 5-15 cm long and have tapered ends. They have white and green strips along the length and white-brownish seeds inside.
Parwal is cooked and eaten as a vegetable. It belongs to the bitter gourd family, Cucurbitaceae. Cucurbitaceae is a very important vegetable family and to this family belongs Karela, Lauki, Tori, Pumpkin, Cucumber, Bitter apple, and watermelon. The member of the Cucurbit family are not only important economically but they are also rich medicinally. Many members of this family exhibit blood sugar lowering properties and used as an anti-diabetic drug.
Pointed gourd or Parwal is a very easily available vegetable. We all are familiar with it as food. But it is used as medicine since time immemorial. Its edible leaves contain several important chemical constituents due to which they are used in the treatment of the skin diseases, the liver disorders and accumulation of fluid inside the body.
There are several benefits of eating parwal. Parwal is a good source of carbohydrates, vitamin A, vitamin C, vitamin B1 and B2, other nutrients and certain essential trace elements such as magnesium, potassium, copper, sulfur, chlorine, calcium, phosphorus, iron and fiber. It also contains flavonoids, alkaloids, glycosides, terpenes, and sterols. It is an excellent vegetable with medicinal properties for people with diabetes, high blood pressure, high cholesterol, gastric ulcer, hyperacidity, and fever.
Parwal helps in lowering cholesterol activity and blood sugar. It also helps in treating alcoholism and jaundice.
Parwal is antipyretic, diuretic, cardiotonic and laxative.
Eating parval reduces excess cough and acidity in the body.
Traditionally Parval are used in the treatment of diarrhea, acid gastritis, obesity, eye diseases, oedema, fever, and sperrnatorrhoea.
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