Raise your hands if you don't like karela! Well, we all threw tantrums when our mums made karela for dinner. But despite all the drama, remember how they told us that karela had multiple nutritional benefits? Well, turns out they were right. Karela, also known rightfully as bitter gourd had multiple health benefits. Experts suggest that the one way to extract most of the vegetable's nutrients is to make juice out of it.
There are two types of karela available in the market. The Chinese one features a pale-green colour and has smooth, wart-like bumps on the skin and grows up to be about 8 inches (about 20 cm) long. The Indian one features pointed ends, spiked skin, and a dark-green hue and is smaller in size (4 inches). You can use either type to make your karela juice.
All the benefits of karela juice:
- Reduces blood sugar levels: Karela juice can work wonders for diabetics since it reduces blood sugar levels. It has certain components that can function in a manner that is similar to insulin. In fact, karela juice can even help regenerate pancreatic cells which are responsible for producing insulin in the body.
- Makes your skin glow: Say goodbye to all those chemical products and opt for karela juice instead. Karela juice is rich in antioxidants, including vitamin C and provitamin A, which can both work wonders in giving you a radiant glow.
- Helps in weight loss: Karela is rich in fibre and contains fewer calories. This is why it makes for a great vegetable to consume if you want to lose weight. The fibres will help keep you satiated for long and will make you avoid overeating.
Here's how you can make karela juice:
You'll need 1 bitter melon (karela), water or other juice, lemon juice, salt, or honey (optional). Cut your karela into two and then scoop out the seeds from within. You don't need to peel the karela. Chop it into pieces and then put it in a blender. Add one part water or some other juice of your choice. Add lemon juice and salt and also honey if you prefer it. Mix it well to get your juice. Remember to strain the juice first so that all the solid chunks are left behind. And voila! Your karela juice is ready!
