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Courgette, dried

Dried courgette is courgette with most of its water removed. It provides carbohydrate, protein and fibre, along with minerals including calcium, magnesium and potassium. Per 100g, it contains 41g of carbohydrate, including 39g of sugars, as well as 23g of protein and 9g of fibre. These figures describe the dried food rather than fresh courgette.

Drying concentrates nutrients and sugars into a smaller weight of food, which is worth noting when considering sugar and energy intake. Protein supports the maintenance and repair of body tissues, while fibre helps support normal bowel function. Potassium contributes to normal nerve and muscle function. Salt is present only in trace amounts. Full nutritional figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

280 kcal

Energy

1188 kJ

Fat

3.6g

of which saturates

0.9g

Carbohydrate

41g

of which sugars

39g

Fibre

9g

Protein

23g

Salt

Trace

Alcohol

0g

Water

11g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

582µg

Vitamin D

0µg

Vitamin E

5.5mg

Vitamin C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamin B12

0µg

Folate

Trace

Calcium

485mg

Iron

7.5mg

Magnesium

421mg

Phosphorus

723mg

Potassium

6104mg

Sodium

Trace

Zinc

4.7mg

Copper

1.4mg

Selenium

23µg

Iodine

88µg

Other types of courgette

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Courgette, boiled in unsalted water

15 kcal

1.3g

0.3g

0.8g

Courgette, fried in butter

63 kcal

2.6g

4.8g

–

Courgette, fried in corn oil

63 kcal

2.6g

4.8g

–

Courgette, fried in rapeseed oil

63 kcal

2.6g

4.8g

–

Courgette, raw

16 kcal

1.3g

0.2g

0.5g

Courgette, roasted in rapeseed oil

39 kcal

2g

1.9g

0.77g

About these figures

Values are per 100g of the food as described (Calculated from 13-627). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published