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|synonyms_ref = <ref name=POWO/> | |synonyms_ref = <ref name=POWO/> | ||
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[[File:Longitudinal section of pointed gourd (Trichosanthes dioica).jpg|thumb|Longitudinal section of Pointed gourd (Trichosanthes dioica)]] | |||
[[File:Pointed gourd (Trichosanthes dioica) seeds.jpg|thumb|Pointed gourd (Trichosanthes dioica) matured seeds]] | [[File:Pointed gourd (Trichosanthes dioica) seeds.jpg|thumb|Pointed gourd (Trichosanthes dioica) matured seeds]] | ||
[[File:Stuffed parval (pointed gourd, Trichosanthes dioica).jpg|thumb|right|Cooked stuffed fruit]] | [[File:Stuffed parval (pointed gourd, Trichosanthes dioica).jpg|thumb|right|Cooked stuffed fruit]] | ||
'''''Trichosanthes dioica''''', also known as '''pointed gourd''',<ref>{{GRIN | | '''''Trichosanthes dioica''''', also known as '''pointed gourd''',<ref>{{GRIN | access-date=27 September 2015}}</ref> is a vine plant in the family [[Cucurbitaceae]], similar to [[cucumber]] and [[squash (fruit)|squash]], though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long — 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. | ||
==India== | ==India== | ||
Colloquially, in [[India]], it is called | Colloquially, in [[India]], it is called {{transl|te|parval}} or ''green potato''. It is widely cultivated in the eastern and some northern parts of [[India]], particularly in [[Uttarandhra|Northeastern Andhra]], [[Odisha]], [[Bengal]], [[Assam]], [[Bihar]], and [[Uttar Pradesh]]. It is used as an ingredient for [[soup]], [[stew]], [[curry]], [[Confectionery|sweet]], or eaten fried and as {{transl|te|potoler dorma}} or {{transl|te|dolma}} ([[dolma]]) with [[fish]], [[roe (egg)|roe]] or [[meat]] stuffing. Parval is also used to make {{transl|te|kalonji}}, a deep fried cuisine filled with spices. | ||
==Bangladesh and West Bengal== | ==Bangladesh and West Bengal== | ||
Pointed gourd is provincially known as ''potol'' in both of these Bengali-speaking regions. It is a vital summer vegetable in Bangladesh and in West Bengal. It is cultivated and consumed in every part of Bangladesh and West Bengal. It is a [[perennial]] | [[File:Pointed gourds at a market.jpg|thumb|150px|Pointed gourds (known as "potol") for sale in a market of [[West Bengal]] with other vegetables]] | ||
[[File:Pointed gourds of Hooghly.jpg|thumb|150px|Pointed gourds at [[Chanditala]] bazaar, in [[Hooghly district|Hooghly]].]] | |||
Pointed gourd is provincially known as ''potol'' in both of these Bengali-speaking regions. It is a vital summer vegetable in Bangladesh and in West Bengal. It is cultivated and consumed in every part of Bangladesh and West Bengal. It is a [[perennial crop]] and sold at the end of October when there is a shortage of other alternative vegetables.<ref name=Khatun>{{cite web|last1=Khatun|first1=M|last2=Malek|first2=M. A.|last3=Bari Miah|first3=M. A.|last4=Al-Amin|first4=M.|last5=Khanam|first5=D.|title=In Vitro Regeneration In Pointed Gourd |url=http://www.bdresearch.org.bd/home/attachments/article/591/jp4a6c0ddebc370.pdf |website=Bangladesh Research |publisher=Bangladesh Agricultural University|access-date=30 May 2015}}</ref> | |||
==Nutrients== | ==Nutrients== | ||
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==In human culture== | ==In human culture== | ||
The fifteenth-century ''[[Hatha Yoga Pradipika]]'' 1.61-65 recommends Parwal as one of the foods suitable for [[yogin]]s.<ref>{{cite book | last=Bernard | first=Theos | author-link=Theos Bernard | title=Hatha yoga : the report of a personal experience | publisher=Harmony | publication-place=Edinburgh | year=2007 | orig- | The fifteenth-century ''[[Hatha Yoga Pradipika]]'' 1.61-65 recommends Parwal as one of the foods suitable for [[yogin]]s.<ref>{{cite book | last=Bernard | first=Theos | author-link=Theos Bernard | title=Hatha yoga : the report of a personal experience | publisher=Harmony | publication-place=Edinburgh | year=2007 | orig-date=1950 | isbn=978-0-9552412-2-2 | oclc=230987898 | pages=92–93}}</ref> | ||
==See also== | ==See also== | ||
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==External links== | ==External links== | ||
*[https://web.archive.org/web/20050413164420/http://www.ag.fvsu.edu/publicat/commoditysheets/fvsu013.htm Article about parwal] from [[Fort Valley State University]] College of Agriculture | *[https://web.archive.org/web/20050413164420/http://www.ag.fvsu.edu/publicat/commoditysheets/fvsu013.htm Article about parwal] from [[Fort Valley State University]] College of Agriculture | ||
*[https://link.springer.com/article/10.1007/s12892-016-0059-0] | |||
{{Taxonbar|from=Q2724295}} | {{Taxonbar|from=Q2724295}} | ||
Latest revision as of 21:22, 18 June 2022
| Trichosanthes dioica | |
|---|---|
| |
| gourd | |
| |
| gourd plants Raihan | |
Scientific classification 
| |
| : | [[Template:Taxonomy/Trichosanthes]] |
| Species: | Template:Taxonomy/TrichosanthesT. dioica
|
| Binomial name | |
| Template:Taxonomy/TrichosanthesTrichosanthes dioica | |
| Synonyms[1] | |
.jpg)
_seeds.jpg)
.jpg)
Trichosanthes dioica, also known as pointed gourd,[2] is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long — 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging.
India[edit | edit source]
Colloquially, in India, it is called parval or green potato. It is widely cultivated in the eastern and some northern parts of India, particularly in Northeastern Andhra, Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is used as an ingredient for soup, stew, curry, sweet, or eaten fried and as potoler dorma or dolma (dolma) with fish, roe or meat stuffing. Parval is also used to make kalonji, a deep fried cuisine filled with spices.
Bangladesh and West Bengal[edit | edit source]
Pointed gourd is provincially known as potol in both of these Bengali-speaking regions. It is a vital summer vegetable in Bangladesh and in West Bengal. It is cultivated and consumed in every part of Bangladesh and West Bengal. It is a perennial crop and sold at the end of October when there is a shortage of other alternative vegetables.[3]
Nutrients[edit | edit source]
Pointed gourd is a good source of vitamins and minerals. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. 9.0 mg Mg, 2.6 mg Na, 83.0 mg K, 1.1 mg Cu and 17 mg S per 100 g edible part.[3]
In human culture[edit | edit source]
The fifteenth-century Hatha Yoga Pradipika 1.61-65 recommends Parwal as one of the foods suitable for yogins.[4]
See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 Template:BioRef
- ↑ [{{#property:P1421|}} "{{#Property:P225}}"]. Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 27 September 2015.
{{citation}}: Check|url=value (help) - ↑ 3.0 3.1 Khatun, M; Malek, M. A.; Bari Miah, M. A.; Al-Amin, M.; Khanam, D. "In Vitro Regeneration In Pointed Gourd" (PDF). Bangladesh Research. Bangladesh Agricultural University. Retrieved 30 May 2015.
- ↑ Bernard, Theos (2007) [1950]. Hatha yoga : the report of a personal experience. Edinburgh: Harmony. pp. 92–93. ISBN 978-0-9552412-2-2. OCLC 230987898.
External links[edit | edit source]
- Article about parwal from Fort Valley State University College of Agriculture
- [1]