Parval, also widely known as pointed gourd (and sometimes as potol or patol in Bengali), is a popular and nutritious vegetable, especially in India and Southeast Asia. It belongs to the Cucurbitaceae family, making it a relative of cucumbers and squashes.

Here's a breakdown of its characteristics, nutritional value, and common uses:

Characteristics:

• Appearance: Parval is typically small to medium in size, averaging 5-15 centimeters in length. It has a distinctive oblong or cylindrical shape with pointed ends. The smooth rind is usually light to dark green, sometimes with lighter stripes running lengthwise, and can turn a burnt orange when fully mature.
• Flesh and Seeds: The inside of a parval is creamy white, moist, and firm, with a central cavity containing small, slippery ivory seeds. While the seeds are often consumed when young and tender, they can be tough in mature gourds and are sometimes discarded before cooking.
• Taste and Texture: Parval has a mild and slightly bland or sometimes slightly bitter taste when uncooked. Its firm texture softens significantly when cooked, and its neutral flavor allows it to readily absorb the spices and flavors of the dishes it's prepared in.

Nutritional Value (per 100 grams, approximate):

• Calories: Approximately 20-24 kcal
• Carbohydrates: 4.2-7 grams
• Dietary Fiber: 2.8-3 grams (excellent for digestion)
• Protein: 1.2-2 grams
• Fat: 0.1-0.3 grams
• Vitamins: Rich in Vitamin C, Vitamin A, Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), and Folate.
• Minerals: Contains significant amounts of Potassium, Magnesium, Calcium, Iron, Copper, Phosphorus, and Selenium.
• Antioxidants: High in antioxidants, particularly Vitamin C, which helps combat oxidative stress.