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Gourd, ridge, raw

Ridge gourd is a vegetable, described here in its raw form with the tough skin removed. It consists mainly of water and provides some carbohydrate, along with small amounts of vitamins and minerals. Per 100g, it contains 94g of water, 3.3g of carbohydrate, 0.1g of fat and 37µg of folate.

Folate supports normal blood cell formation and is needed for cell division. Most of the carbohydrate in raw ridge gourd is present as sugars. Its salt and fat contents are low, although adding salt, oil or other ingredients during preparation will change the nutritional content of the finished dish. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

17 kcal

Energy

70 kJ

Gordura

0.1g

of which saturates

Trace

Carbohydrate

3.3g

of which sugars

3.1g

Proteína

0.8g

Sal

0.01g

Água

94g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0µg

Vitamina C

3mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.4mg

Vitamina B12

0µg

Ácido Fólico

37µg

Cálcio

12mg

Ferro

0.3mg

Magnésio

16mg

Phosphorus

32mg

Potássio

130mg

Sódio

2mg

Zinco

0.2mg

Copper

0.1mg

Other types of gourd

Alimentos

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, snake, raw

21 kcal

0.5g

0.3g

–

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 (5 samples. Tough skin removed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

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

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente