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FAQ
Bottle gourd keeps you hydrated and cool in summers. It's a good idea to have bottle gourd or 'lauki' as a juice because cooking deactivates the minerals and vitamins found in it. The juice keeps your stomach cool and reduces body heat or 'pitta'. You can also eat boiled lauki with curd to get its cooling benefits.
Lagenaria siceraria, also referred to as Lauki in Hindi and bottle gourd in English, is a common vegetable in India.
Before they're cut up to be used in cooking, the gourds should be peeled and the spongy flesh discarded. The seeds and skin of young bottle gourds are edible, but as it matures, these lose some of their tenderness. It's easy to prep bottle gourds to use in your favorite recipes, especially if you have a few tips.
Bottle gourd contains almost 96% moisture and is rich in calcium, phosphorous and dietary fibers. The edible portion of the bottle gourd contains 0.3 mg niacin, 12 mg ascorbic acid, 87 mg potassium, 12 mg calcium and 37 mg phosphorus per 100 g [35].
Low blood sugar. Some people may experience allergic responses after drinking bottle gourd juice. Therefore, lauki shouldn't be consumed by those who have low blood sugar, as its consumption can be even fatal. The cucurbitacins, also known as tetracyclic triterpenoids, are found in bottle gourds and are poisonous.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
