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Gourd, snake, raw

Snake gourd is a vegetable, and the figures here describe it in its raw form. Per 100g, it contains 93g of water, 4.1g of carbohydrate, 0.5g of protein and 53mg of magnesium. It is mainly water, with carbohydrate providing most of its energy and only small amounts of protein and fat.

Magnesium contributes to normal muscle and nerve function and helps the body release energy from food. Raw snake gourd is low in fat and salt, although adding oil or salt during preparation will change its nutritional content. The full nutrient figures for the raw vegetable are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

21 kcal

Energy

89 kJ

Graisse

0.3g

Carbohydrate

4.1g

Protéines

0.5g

Sel

0.06g

Eau

93g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

16µg

Vitamine D

0µg

Vitamine C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.3mg

Vitamine B12

0µg

Folate

15µg

Calcium

26mg

Fer

0.3mg

Magnésium

53mg

Phosphorus

20mg

Potassium

34mg

Sodium

25mg

Zinc

0.1mg

Copper

0.11mg

Other types of gourd

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Gourd, ash, raw

12 kcal

0.5g

0.1g

–

Gourd, bottle, raw

13 kcal

0.4g

0.1g

–

Gourd, kantola, raw

28 kcal

1.9g

1g

–

Gourd, karela, raw

11 kcal

1.6g

0.2g

–

Gourd, ridge, raw

17 kcal

0.8g

0.1g

–

Gourd, tinda, raw

21 kcal

1.4g

0.2g

–

Gourd, kantola, canned, drained

26 kcal

1.6g

0.9g

–

Gourd, karela, canned, drained

9 kcal

0.9g

0.2g

–

Gourd, tinda, canned, drained

12 kcal

0.6g

0.1g

–

About these figures

Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine