Parwal is a seasonal vegetable and is available during summers till monsoon season.Parwal is also known as pointed gourd,parwal, patol, parval, patola or potal.It is the ‘green potato’ of india. Since the fruit flesh is bland it is an ideal base for making sweets..The unripe fruit can be pickled in vinegar. Parwal is remarkable for its nutrition content.Unlike other gourds, it is more than just a low-calorie filler. It gives vitamin A, vitamin C, potassium, phosphorous, magnesium and a bunch of other micronutrients.

Parwal has a high profile in Ayurveda, where it is used to treat fever, skin infections, wounds.It helps purify blood tissue and stimulates the liver, so recommended in jaundice. This vegetable is easy to digest so recommanded for the patients with weak digestion,constipation and  is specialy good for stomach ailments. 

Mrs Shilpa Mittal
Nutritionist and Diet Consultant
Founder Shilpsnutrilife – Diet and lifestylemakeover