ໝາກບວບ Gourd 200g per pack (Barcode 501030112)

Gourd is a versatile, low-calorie, nutrient-rich food that can be prepared in a variety of ways. Its mild flavor is a great complement to many dishes, and it can be steamed, boiled, or stir-fried. Packed with vitamin C, magnesium, and fiber, Gourd is a healthy addition to any diet.

Product Description

Gourd is a type of fruit that belongs to the gourd family, Cucurbitaceae. It is a large, hard-shelled fruit that can be eaten or used for decorative purposes. Gourds are native to Africa, Asia, and the Americas, and have been cultivated for centuries.

Nutrition Facts

Gourds are a good source of dietary fiber, vitamin C, and potassium. They are also low in calories and fat.

History

Gourds have been cultivated for centuries, and are believed to have originated in Africa. They were first domesticated in Africa, and then spread to Asia and the Americas. Gourds were used for a variety of purposes, including food, water storage, and musical instruments.

Health Benefits

Gourds are a good source of dietary fiber, which can help to improve digestion and prevent constipation. They are also a good source of vitamin C, which is an antioxidant that can help to protect the body from damage caused by free radicals. Potassium is an important mineral that helps to regulate blood pressure and heart health.

Cooking Recipe

Gourds can be cooked in a variety of ways. They can be boiled, roasted, or fried. Gourds are often used in soups, stews, and curries. They can also be eaten raw, grated, or juiced.

Ingredients:

• 1 large gourd, peeled and cubed
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup vegetable broth

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, chili powder, salt, and pepper and cook for 1 minute more.
4. Add the gourd, tomatoes, black beans, and vegetable broth.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the gourd is tender.
6. Serve hot.

Allergens

Gourds are generally considered to be safe for most people to eat. However, people with allergies to other members of the gourd family, such as cucumbers, melons, or squash, may also be allergic to gourds.

Storage

Gourds can be stored in a cool, dry place for up to two weeks. Once cooked, gourds can be stored in the refrigerator for up to three days.

Manufacturing Country and Company

Gourds are grown all over the world. The largest producers of gourds are China, India, and Mexico. Gourds are typically sold fresh at farmers markets and grocery stores.