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.
Bitter gourd is slightly alkaline in nature, which means it has a higher pH level.
I think it is a base because it is bitter and the inside of it is soapy just as how its characteristic is of bases
Bitter Gourd is a climber...?
Bitter Gourd Seeds are dicot.
The scientific name for bitter gourd is Momordica charantia.
no bitter gourd does not contains starch as i've studied some where
Yes, there are many recipes for bitter gourd with curd. Some of these include: Dahi Karela (Bitter Gourd in Curds) (Also called: Dahi wale Karele Karela Dahiwala) Other dishes include: Dahi Bharwa Karela (Curd-Stuffed Bitter Gourd) Pavakka kichadi ( Bitter Gourd in Yogurt)
Acids are sour to taste and bases are bitter. I just wanted to know if there is a base present in bitter gourd. Please let me know
Ridge gourd is considered neutral in terms of acidity. It is not known to be overly acidic or basic.
A bitter gourd is another term for a bitter melon, a vine, Mmordica charantia, which produces a bitter, edible fruit, or a similar fruit-bearing vine, Citrulius lanatus.
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.
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