Luffa can be fried, made into soup, boiled in porridge, steamed and stewed in soup. Luffa can be made into shrimp tofu Luffa cup, Luffa egg soup, Luffa porridge, Luffa scrambled eggs, meatball Luffa soup, Luffa fried tea tree mushroom, tomato Luffa scrambled egg noodles, Luffa stewed soybean oil strips, steamed Luffa with garlic, homemade Luffa and other delicacies.

How to eat loofah

Luffa, also known as raw melon, vegetable melon and water melon, has a cylindrical fruit with smooth surface, fleshy when immature and reticular fibers inside when mature.

Luffa is distributed in temperate and tropical regions of the world and widely cultivated in southern and northern China. When it is mature, it can replace sponge to clean stoves and furniture.

The nutritional components of Luffa include protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B, vitamin C, saponin, xylose gum, citrulline and so on.