Botanical name:-Momordica charantia
English name:-Bitter gourd
Tamil names :-itaka-valli, pAgakkai, pakal, paval
Sanskirt name :-karavella , Karavellakahi
Distribution:-Brazil, China, China, Haiti, India, Mexico, Malaya, Nicaragua, Panama,
Ayurvedic usage:-Diabetes , Worm diseases, Fever, Hemorrhoids, Burning sensation, Coughs, Skin diseases, Asthma, Vaginal prolapsed, Wounds, Pains
Parts used to make medicine:-Fruit, Leaves, Roots.
Propagation:-Seeds.
Herbal food and medicine in Sri Laka-Dr Seela Fernando
Page 98
"Karivila (Memodica charanita) is not only used as a
nutritious vegetable , but it is also a
herb for skin diseases. Nursing mothers are fed with Karavila to increase flow
of milk. The leaves are used externally For skin affection of parasitic origin.
Karavila is also a very effective beauty aid.
The leaves are crushed and the juice is massaged in to the skul. It encourages
the growth of hair. Loss of hair or bald heads are a common worry for many
people""Page-16
" In the Karavila or bitter gourd family there are tow
varieties the cultivated kind and the
wild growing Thumba Karivila. It is a wholesome vegetable usually given to
convalescents. It is a domestic remedy for sores caused by
urine infection.An effective remedy
for weeping eczema
and irritation is to first prepare a
mixture of roasted karivila leaves well powdered and ground together
with dried areca nut (Karunka puwak) in
equal quantities. Sprinkle gingelly oil over the affected parts and dust over
with the powder. Karavila leaves rosted and powdered are applied on thscalp
with pepper, coconut milk and sandalwood powder in cases of ring- worm on the
head. (undugowwakema)"
Nutritive value
Nutritional Composition
(Which are per 100g of edible portion)
Source Tables of Food Composition .Medical Research Institute, Colombo
Nutritive value
The fruit is used as vegetable as
well as it can be used as a medicine for diabetics and vermifuge .
Nutritional composition (values are per 100g of edible portion is given
below)
Nutritional Composition
(Which are per 100g of edible portion)
| Energy | 25 cal |
| Moisture | 92.4 g |
| Protein | 1.6 g |
| Fat | 0.2 g |
| Carbohydrate | 4.2 g |
| Calcium | 20 mg |
| Phosphorus | 70 mg |
| Iron | 1.8 mg |
| Carotene | 126 mcg |
| Thiamine | 70 mcg |
| Riboflavin | 90 mcg |
| Niacin | 0.5 mg |
| Vitamin c | 88 mg |
Source Tables of Food Composition .Medical Research Institute, Colombo