133 | Sponge Gourd

Bengali Name : Dhundal

English Name : Sponge Gourd

Scientific Name : Luffa aegyptiaca

Origin : Bangladesh

MOQ : 50 Kg

Season : February-September




Sponge Gourd is a versatile vegetable. This vegetable is often overlooked in the Western world, but it has been a staple food in Asia, Africa, and the Caribbean for centuries. Sponge gourd is known in Bangladesh as ”Dhundal” and is not only a delicious addition to many dishes, but is also packed with nutrients and health benefits. In this article, we’ll explore everything you need to know about Dhundal, from its origins to culinary uses and potential health benefits.

The scientific name of Dhundal is Luffa aegyptiaca. It is a large climbing perennial plant of the genus Luffa of the family Cucurbitaceae (cucumber squash). They also belong to the same plant genus as Zing. But Dhundal chobra is more famous than vegetables.

Uses of Sponge Gourd:

Unripe fruit, green leaves, and flower buds are very nutritious  to eat as edible vegetables.  Some times people  extract edible oil from its seeds. This oil is also suitable as shellfish feed for rabbits and catfish, or  useful as a fertilizer.

The use of Dhundal chobra in Bengali bath cosmetics is probably very old. Chobra is made by drying ripe fruit. The vascular bundles (vascular bundles) in which, especially for the fibrous fibers of the xylem, are slightly coarse (but not so stiff that it is suitable for cosmetics).

Sources :

It is native to Southeast Asia and has been cultivated in China, India and other Asian countries for over 7,000 years. Dhundal was introduced to Africa in the 19th century and later the Americas, where it is now grown in countries such as Brazil, Mexico and the Caribbean.

Nutritional value of Dhundal:

Dhundal is a low-calorie vegetable rich in fiber, vitamin C, potassium and calcium. One cup of cooked dhundal contains just 26 calories, 2 grams of fiber, and 42% of the recommended daily amount of vitamin C. It is also a good source of magnesium, phosphorus and zinc. Additionally, Sponge Guard contains antioxidants, which may help protect the body against disease and cell damage.

Uses of cooking Sponge Gourd :

We can prepare Sponge Gourd in many different ways. In China, people usually slice the fruit ‚Äč‚Äčthinly and mix with garlic and chili.¬† But in Bangladesh, people cook curries and stews. In Jamaica, use Sponge Gourd in soups and sometimes pickle.¬† They eat young fruit raw, while ripe fruit they use for its fibrous texture. When the fruit is completely dry, people use the texture as a natural sponge to clean and exfoliate the skin.

Health benefits of Dhundal:

People use Dhundal as traditional medicine for centuries to treat various ailments. Here are some potential health benefits of it.

Digestive Health:

Sponge Gourd’s high fiber content can help regulate digestion and prevent constipation. It can also help improve gut health by providing beneficial bacteria to the gut.

Strengthen the immune system

Dhundal is a rich source of vitamin C, which plays an important role in supporting the immune system. Vitamin C can help protect against infection and reduce inflammation in the body.

Control blood sugar :

Soluble fiber can help control blood sugar by slowing the absorption of glucose into the bloodstream. It may be beneficial for people with diabetes or those at risk for it.

Skin health :

The fibrous interior of mature Sponge Gourd can be used as a natural exfoliant for the skin. It can help remove dead skin cells and improve blood circulation, leaving skin smooth and bright.


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