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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

Fat

0.3g

Carbohydrate

4.1g

Protein

0.5g

Salt

0.06g

Water

93g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

16µg

Vitamin D

0µg

Vitamin C

Trace

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.3mg

Vitamin B12

0µg

Folate

15µg

Calcium

26mg

Iron

0.3mg

Magnesium

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.

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