About the Product
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.
Parwal (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 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.