Family:
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CUCURBITACEAE
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Scientific Name:
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Momordica cochinchinensis (Lour.) Spreng.
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Local Names:
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Sugod-sugod, libas, parog-parog
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Uses:
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Immature fruits and young leaves cooked into dinengdeng with other vegetables or sautéed
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Notes:
Other consumers used the young leaves and flowers as boiled or stir-fried vegetables; peeled immature fruit used in making soup while mature fruit used as coloring in rice dishes. According to the Asian Vegetable Research and Development Center, beta-carotene is low in shoots but extremely high in mature fruit, vitamin E is medium in shoots while high in fruit, folic acid is high in shoots while ascorbic acid is extremely high in shoots and immature fruit, protein is 3.0% in shoots and 0.9% in immature fruit. Fleshy coverings of seeds are rich in lycopene[1]. For the sensory evaluation of sugod-sugod at CSC-IPB, UPLB, sugod-sugod had high ratings in terms of appearance, tenderness, taste and overall acceptability. Proximate analysis revealed that immature fruit had 92.42% moisture, 0.27% fats, 0.60% protein, 0.83% ash, 0.99% fiber and 104.66 mg/100g carotenoids. Meanwhile, some other studies on carotenoid content of mature fruit ranged from 481ug/g to 2,926ug/g total carotenoids. [2] [3]
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