Ivy Gourd / கோவைக்காய் – 1Kg

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  • Appearance: Slender, elongated gourds resembling small cucumbers, typically green in color.
  • Flavor Profile: Mild, slightly sweet flavor with a subtle tanginess, similar to cucumber or zucchini.
  • Nutritional Value: Low in calories; rich in fiber, vitamins (C, A, B), minerals (calcium, iron, potassium), and antioxidants.
  • Health Benefits: Supports digestion, blood sugar control, and immune function; may have anti-inflammatory and antioxidant properties.
  • Harvesting: Harvested when gourds are young and tender, about 2 to 4 inches in length.
  • Storage: Store in the refrigerator in a perforated plastic bag for freshness; best consumed within a few days.
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    Fresh ivy gourd in kaaikani form presents the slender, elongated gourds meticulously sliced or diced, arranged neatly in a dish or container. Each piece showcases a vibrant green color, inviting the senses with its crisp appearance.In this form, the texture of ivy gourd remains tender yet slightly crunchy, offering a delightful snap with each bite. The gourds are succulent and firm, ensuring a satisfying culinary experience.

    Appearance

    Ivy gourd produces slender, elongated gourds that resemble small cucumbers. The gourds are typically green but may vary in color depending on maturity.

    Nutritional Value

    Ivy gourd is low in calories and rich in fiber, vitamins (such as Vitamin C, Vitamin A, and Vitamin B), and minerals (including calcium, iron, and potassium). It also contains antioxidants and other bioactive compounds.

    Harvesting

    Ivy gourd can be harvested when the gourds are young and tender, typically about 2 to 4 inches in length. Overripe gourds may become bitter and fibrous.

    Storage

    Fresh ivy gourd should be stored in the refrigerator in a perforated plastic bag to maintain freshness. It is best consumed within a few days of harvesting or purchase.

    Cultural Significance

    Ivy gourd is valued for its culinary versatility and nutritional benefits in many cultures. It is often featured in traditional dishes and celebrations, particularly in Asian cuisines.