Bitter gourd/Kakarkaya is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various antioxidants and anti-inflammatory compounds are present in bitter gourd.
Bitter gourd is generally consumed cooked in the green or early yellowing stage. Bitter gourd is commonly eaten throughout India. It is used in curry or stuffed with spices and then cooked in oil. It is considered a medicinal food for diabetics.