Dehydrated Bitter gourd, 100% Pure Ceylon Product from SRI LANKA.
When our dehydrated products are rehydrated by immersing in water (30 - 40 oC) for 20 to 40 minutes, they absorb water and generate almost the same original fresh product with all natural properties including colour taste and aroma even after 1 year of normal storage, a phenomenon which can not be achieved by other methods of commercial drying.
Low temperature vacuum dehydrated superior quality Sri Lankan Agro product with unaffected Nutritional & Medicinal values Taste aroma and color. Immerse in water for 30 minutes before preparation/cooking.
Net Weight 50 grams
Servings Per 08 persons
Bitter gourd is commonly used for beneficial health reasons. Bitter gourd is also referred to as Bitter melon.The melon has an extremely bitter taste, but it is a helpful food. As this is a dehydrated product you have to immerse this product 30 minites before your perparation. we 100% garant you that,this product will be fresh and natural.
Product Specification
| Nutrition Facts |
Energy (cal) |
Proteins (g) |
Fats (g) |
Carbohydrates (g) |
Calcium (mg) |
Phosphorus (mg) |
Iron (mg) |
| Average Qty per 100g |
240 |
15 |
2 |
40 |
192 |
672 |
17 |
| Average Qty per Serving |
15.0 |
0.9 |
0.125 |
2.5 |
12 |
42 |
1.0 |
Health Benifits
01. Lower Cholesterol
Reducing cholesterol significantly reduces heart attack, heart disease, and stroke. The added benefit is that bitter gourd is completely natural in working with the body to prevent these health risks.
02. Pancreatic Cancer
One of the most surprising health benefits of bitter gourd is its anti-cancer properties. bitter gourd has been shown to disrupt the production of glucose, potentially inhibiting the growth of pancreatic cancer cells.
03. Skin Benefits
It has a “glowing” effect on the skin and is helpful in treating acne, psoriasis, and eczema.
04. Vitamin-K Source
Vitamin-K contributes to bone health, blood-clotting, and is an anti-inflammatory. Those suffering from arthritis can experience lower pain and inflammation in the joints through increasing Vitamin-K.
