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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

Energía

21 kcal

Energía

89 kJ

Grasa

0.3g

Carbohydrate

4.1g

Proteína

0.5g

Sal

0.06g

Agua

93g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

16µg

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.3mg

Vitamina B12

0µg

Ácido fólico

15µg

Calcio

26mg

Hierro

0.3mg

Magnesio

53mg

Phosphorus

20mg

Potasio

34mg

Sodio

25mg

Zinc

0.1mg

Cobre

0.11mg

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, 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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente