What are the benefits of eating gourd? When can you eat gourd?

The young fruit of gourd is light in flavor and tender in quality, suitable for cooking. In some areas of Hebei, "gourd" refers specifically to zucchini, and "gourd" refers specifically to gourd. Gourd is rich in vitamin C, which can promote the synthesis of antibodies and improve the body's antiviral ability. In addition, the content of carotene in gourd is relatively high.

Contents of this article

1. What are the benefits of eating gourd?

2. When can you eat gourd?

3. How to make delicious gourd

What are the benefits of eating gourd?

1. Enhance the body's immune function. Gourd contains protein and a variety of trace elements, which help to enhance the body's immune function. At the same time, gourd is rich in vitamin C, which can promote the synthesis of antibodies and improve the body's antiviral ability.

2. Lowering blood sugar. Two trypsin inhibitors were isolated from gourd, which have an inhibitory effect on trypsin, thus achieving a blood sugar lowering effect.

3. Anti-cancer and anti-cancer. Gourd contains a lot of carotene, which can prevent the synthesis of carcinogens in the human body after eating, thereby reducing the formation of cancer cells and reducing the incidence of cancer in the human body.

When can you eat gourd?

Gourds usually mature in July and August and can be eaten when they are ripe. Gourds are annual vines of the Cucurbitaceae family. The young fruits of gourds have a light taste and are tender and suitable for cooking. In some areas of Hebei, "gourd" refers specifically to zucchini, while "gourd" refers specifically to gourds.

How to make delicious gourd

The young fruit of gourd is light and slightly sweet, tender and suitable for cooking, blanching, stewing, etc. Gourd is an annual vine herb of the genus Cucurbitaceae. The young fruit is edible, but the old fruit cannot be eaten, but the shell can be dried and used as a container. The young fruit of gourd is tender and soft, and can be peeled and cooked. Compared with other fruits and vegetables, gourd has a lower nutritional value.

Gourds come in long stick, long cylindrical, short cylindrical, oblate or waisted shapes. The skin of young fruits is light green, the flesh is white and tender, and the seeds are oval and flat.

Gourds are divided into sweet gourds and bitter gourds. Sweet gourds can be eaten by frying, stewing, making soup, and making stuffing, such as spicy fried gourd strips, gourd and pork cubes, gourd soup, etc.

Bitter gourd is similar to sweet gourd in appearance, but bitter gourd contains glycoside toxins, which are not easily destroyed by heating and are generally not eaten.