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Gourd, ash, raw

Ash gourd is a vegetable, and the figures here describe it in its raw form. It consists mainly of water, with small amounts of carbohydrate and protein and very little fat. Per 100g, raw ash gourd provides 96g of water, 2.3g of carbohydrate, 11mg of vitamin C and 51 kJ of energy.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Raw ash gourd also contains very little salt, which may be relevant to people monitoring their salt intake. Cooking and added ingredients can change its nutritional content. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

12 kcal

Energy

51 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

2.3g

Protein

0.5g

Salt

0.01g

Water

96g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamin D

0µg

Vitamin C

11mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.3mg

Vitamin B12

0µg

Calcium

23mg

Iron

0.6mg

Phosphorus

19mg

Potassium

110mg

Sodium

5mg

Other types of gourd

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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, 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 (Literature sources). "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