highlights
The origin of Parwal is believed to be in India and Malay region.
Parwal, which purifies the blood, calms the burning sensation of urine.
Parwal vegetable vegetable increases immunity.
Swad Ka Safarnama: Parwal is a different kind of vegetable. Its taste is also different. It is not very famous like other vegetables, but it is considered better in quality. In Ayurveda, along with Parwal, its leaves and root have also been considered beneficial for diseases. Juicy sweet made of parwal can win anyone’s heart. Its center of origin is considered to be India.
The juicy dessert of parwal filled with khoya is scrumptious
If you go to the vegetable market, you will not see Parwal (Pointed Gourd) very prominently. It is put in a bag and decorated on the side. But those who like this vegetable, their eyes fall on it. By the way, it is believed that it grew on its own in the forests. It has dense vines that climb any tree. Later, when people ‘got to know’ it, the farmers started cultivating it. But its cultivation is done at the local level only and most of the Parwal is consumed there. On seeing this, it is felt that it is related to Tinda, Ghiya, Karela family.
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Parwal, full of virtues, is also considered a medicine in Ayurveda. Image-Canva
By the way, Parwal is cultivated all over India. The maximum production is in Uttar Pradesh, Bihar, Bengal, Assam, Kerala and Chennai. Not only is it nutritious and digestible in the form of a vegetable, its sweet also fascinates the mind, which looks like ‘Chamcham’. Parwal is steamed, dipped in sugar syrup and when its pulp is taken out and filled with mawa and dry fruits, it is presented in a silver work, it wins hearts and tongues. The maximum consumption of this sweet is on Diwali.
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Cultivated in India since thousands of years ago
The origin of Parwal is believed to be in India and Malay region. For thousands of years it is being used as food. Author and senior scientist of Indian Agricultural Research Institute, Dr. Bishwajit Chowdhary has given information in his book ‘VEGETABLES’ that Parwal first grew in Bengal-Assam region apart from North India, after that it grew in South Asia.
He has not mentioned its time period but it is clear that it was available in India 2000 years ago. The reason for this is that in the Ayurvedic book ‘Charaksamhita’ written in the seventh-eighth century BC, information about the properties of Parwal and its leaves and roots has been given.
Vegetable as well as medicine
Talking about the qualities of Parwal, it can create surprises. Actually it is a vegetable as well as a medicine. That’s why Ayurvedacharya appreciates it. According to well-known Ayurveda expert Acharya Balkishan, who has done extensive research on Indian herbs, fruits and vegetables, Parwal contains Vitamin A, Vitamin B1, Vitamin B2 and Vitamin C in abundance. In ancient Ayurvedic texts, it has been described as very beneficial for the body. By consuming it, the blood remains clean, there are no worms in the stomach, there is relief in fever. It also calms the burning sensation of urine. Parwal is special for the prevention of stomach diseases. It also restrains pitta and phlegm.
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Purifies blood, prevents jaundice
If we talk about nutrients, then 100 grams of parmal has calories 20, carbohydrate 2.2 grams, protein 2 grams, total fat 0.3 grams, fiber 3 grams, calcium 30 grams, iron 1.7 milligrams, phosphorus 40 milligrams, beta carotene (various components of vitamin A). form) 2.24 mg and other vitamins are found. According to Ayurvedacharya Dr. RP Parashar, who is working in a government hospital, parwal not only has the specialty of a vegetable, it is also a medicine.
Eating Parwal prevents jaundice. Image-Canva
Apart from its properties, the characteristics of the root and leaves are mentioned in the ancient texts. It prevents the disease of jaundice and also purifies the blood. It also keeps the liver healthy. A decoction of its leaves and roots can cure an alcoholic. Sufficient amount of fiber is found in it, so it is also beneficial for the stomach. Due to this, diseases like constipation can be avoided. Since there is very little fat in it, it will control the weight as well.
Parwal reduces the signs of aging
Parwal seeds also have special properties. They should be cooked together, because they keep the sugar level under control. This vegetable increases the immunity of the body, which keeps viral infections away. There is sufficient amount of Vitamin A and C in it, due to which the skin remains shiny and the eyesight remains intact. It can also be said that consumption of this vegetable helps in reducing the signs of ageing. It also increases appetite. Consuming it in excess should be avoided, because if done so it can cause stomach upset. People whose sugar gets down should also avoid consuming it.
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FIRST PUBLISHED : November 12, 2022, 07:02 IST
