Changes

The composition of the leaves per 100 g is: water 89.4 g, protein 3.0 g, fat 0.1 g, carbohydrate 3.6 g, fibre 0.9 g, Ca 340 mg, Mg 87.1 mg, P 27.7 mg, Fe 12.7 mg, Zn 0.9 mg, thiamin 0.01 mg, riboflavin 0.09 mg, niacin 0.7 mg, ascorbic acid 0.4 mg.

The composition of the fruits per 100 g is: water 89.4 g, protein 2.0 g, fat 0.1 g, carbohydrate 5.1 g, fibre 1.8 g, Ca 35.9 mg, Mg 41.2 mg, P 35.8 mg, Fe 2.6 mg, Zn 1.0 mg, thiamin 0.04 mg, riboflavin 0.06 mg, ascorbic acid 0.5 mg (Arnold, T.H., Wells, M.J. & Wehmeyer, A.S., 1985).

The bitter taste of all parts of ''Momordica balsamina'' may be caused by cucurbitacins, as in many other ''Cucurbitaceae'', but may also be caused by saponins. The ribosome inactivating protein momordin II has been isolated, as well as the caffeic acid ester rosmarinic acid, which is of pharmaceutical interest because of its anti-inflammatory, antiviral, antibacterial and antioxidant activities.