The pH level of bottle gourd (also known as lauki or calabash) typically ranges from 5.5 to 6.5, making it slightly acidic to neutral. This pH range contributes to its mild flavor and nutritional properties. Bottle gourd is often used in various culinary dishes due to its health benefits and low calorie content.
Bitter gourd is slightly alkaline in nature, which means it has a higher pH level.
"Bottle gourd" in Tagalog is "upo."
a bottle gourd has a shape like circle from above and a long line down A bottle gourd gets it's name from it's shape. Like a bottle.
Bottle gourd, like most fruits and vegetables, contains water which can conduct electricity to some extent. However, the conductivity of bottle gourd is relatively low compared to metals or other materials specifically designed for conducting electricity. In general, the high water content in bottle gourd allows for some level of electrical conductivity, but it is not an efficient or reliable conductor for most practical purposes.
it is called alabu in sanskrit
Bitter gourd, also known as bitter melon, typically has a pH level ranging from about 5.5 to 6.5, making it mildly acidic. The exact pH can vary depending on factors like ripeness and growing conditions. This acidity contributes to its distinct bitter flavor and potential health benefits.
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1. Bottle gourd 2. Snake gourd 3. Pointed gourd 4. Teasel gourd 5. Bitter gourd
bottle gourd
The juice of the Bottle Gourd helps burn fats, due to the excessive intake of fried foods.
Bottle gourd
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