Free Digital SAT Practice Test 1 | Reading and Writing Module 1

Reading and Writing Module 1 Question 9

Bitter gourd (Momordica charantia) is valued for its ability to regulate blood sugar, due in part to its high levels of charantin and vicine, its intense bitter taste comes largely from compounds called cucurbitacins. While this bitterness protects the plant from pests, it often makes people less likely to eat it. In a recent article, Dr. Ananya Sen and Dr. Vikram Mitra from the National Botanical Institute of Bangladesh suggest that specific pre-cooking methods can lessen the bitterness while maintaining its blood sugar-regulating properties.

Which finding from Sen and Mitra's research, if true, would most directly support their suggestion?

When treated, bitter gourd contained significantly more cucurbitacins but significantly less charantin and vicine than untreated ones.
Bitter gourd, when cooked, significantly lowers its cucurbitacins, while at the same time preserving the levels of charantin and vicine.
Studies revealed that bitter gourd contains another compound, Polypeptide-p, which is believed to complement the action of charantin and vicine in managing blood sugar.
Both treated and untreated bitter gourds retained a consistent amount of charantin and vicine after being subjected to high heat.

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