Calories in Bottle gourd Curry
| Calories | 172.4 |
|---|---|
| Sodium | 301.6 mg |
| Potassium | 526.8 mg |
| Total Carbohydrate | 12.0 g |
| Dietary Fiber | 1.1 g |
Nog 8 rijen
Contents
How many calories are in a bottle gourd?
Health benefits of Bottle gourd –
- Bottle gourd is one of the lowest-calorie vegetables- carrying just 14 calories per 100 g. It is one of the vegetables recommended by dieticians in weight-control programs.
- Fresh gourds contain small quantities of folates, contain about 6 µg/100g (Provide just 1.5% of RDA). Folate helps reduce the incidence of neural tube defects in newborns when taken by anticipant mothers during their early months of pregnancy.
- Fresh calabash gourd is a modest source of vitamin-C (100 g of raw fruit provides 10 mg or about 17% of RDA). Vitamin-C is one of the powerful natural antioxidants that help scavenge harmful free radicals
- Calabash facilitates easy digestion and movement of food through the bowel until it is excreted from the body. Thus, it helps in relieving indigestion and constipation problems.
- Aslo, the vegetable is also a modest source of thiamin, niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), and minerals such as calcium, iron, zinc, potassium, manganese, and magnesium.
- Its tender leaves and tendrils are also edible; indeed carry higher concentrations of vitamins and minerals than the bottle gourd fruit.
See the table below for in depth analysis of nutrients: Bottle gourd (white flowered Calabash) (Lagenaria siceraria), fresh, raw, Nutritive value per 100 g (Source: USDA National Nutrient database)
| Principle | Nutrient Value | Percent of RDA |
|---|---|---|
| Energy | 14 Kcal | <1% |
| Carbohydrates | 3.39 g | 2.5% |
| Protein | 0.62 g | 1% |
| Total Fat | 0.02 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 0.5 g | 1% |
| Vitamins | ||
| Folates | 6 µg | 1.5% |
| Niacin | 0.320 mg | 2% |
| Pantothenic acid | 0.152 mg | 3% |
| Pyridoxine | 0.040 mg | 3% |
| Riboflavin | 0.022 mg | 2% |
| Thiamin | 0.029 mg | 2.5% |
| Vitamin A | 16 IU | 0.5% |
| Vitamin C | 10.1 mg | 17% |
| Electrolytes | ||
| Sodium | 2 mg | <1% |
| Potassium | 150 mg | 3% |
| Minerals | ||
| Calcium | 26 mg | 2.6% |
| Copper | 0.034 mg | 4% |
| Iron | 0.20 mg | 2.5% |
| Magnesium | 11 mg | 3% |
| Manganese | 0.089 mg | 4% |
| Phosphorus | 13 mg | 2% |
| Selenium | 0.2 mg | <1% |
| Zinc | 0.70 mg | 6.5% |
What is the scientific name of bottle gourd?
Bottle gourd or calabash is a delicately flavored, Cucurbita family vegetable. It is one of the chief culinary vegetables in many tropical and temperate regions around the world. Botanically, calabash belongs to the broader Cucurbitaceae (gourd) family of plants, in the genus: Lagenaria,
| Bottle gourd. Round and pear-shaped fruits are known as calabash in the west. |
Bottle gourd is a fast-growing, annual climber (vine) that requires adequate sunlight for flowering and fruiting. It can be grown in a wide range of soils and need trellis support for a spread. Its intensely branched stems bear musky, deep green, broad leaves just similar as that in pumpkins, and white, monoecious flowers in the summer.
- After about 75 days from the plantation, young, tender, edible fruits evolve that will be ready for harvesting.
- Bottle gourds come in a wide range of shapes and sizes.
- The fruit features oval, pear-shaped, or elongated and smooth skin that is light green.
- In the case of round or pear-shaped calabash, their surface is marked by inconspicuous ridges that run lengthwise.
Internally, its flesh is white, spongy, and embedded with soft, tiny seeds. As the fruit begins to mature, its seeds gradually grow similar to as that in honeydew melons,
Is bottle gourd juice good for health?
Preparation and serving methods –
| Bottle gourd cut sections. Note for ice-white, spongy flesh, and tiny, soft seeds. |
Bottle gourd is one of the most common vegetables in continuous use since ancient times. To prepare, wash the fruit in cold water and dry mop using a soft cloth or paper towel. Trim its top end in case of round or pear-shaped calabash and either end in case of an elongated gourd.
- Fresh calabash is used in a variety of stews, curries, sweet recipes across the world. In the Indian subcontinent where it is popularly known as lauuki, employed in the preparation of sabzi, sambar, chutney, soup, raita, etc.
- In India and Pakistan, its flesh is used to prepare a mouth-watering sweet dish, lauki-ki-halwa,
- In Africa, where it is thought to have taken its origin, calabash is used in stews with meat, poultry, and seafood.
- Ginisang-upo (sauteed bottle gourd) is a popular stir-fried dish among the Filipinos.
- In India, bottle gourd juice is consumed for its little known health benefits in traditional meidcines.
- The gourd is known as yugao in Japanese, where its white flesh shaved into thin strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated to prepare Kanpyō (かんぴょう or 干瓢). Kanpyō strips used in sushi rolls in place of nori,
How to prepare and serve bottle gourd?
Preparation and serving methods –
| Bottle gourd cut sections. Note for ice-white, spongy flesh, and tiny, soft seeds. |
Bottle gourd is one of the most common vegetables in continuous use since ancient times. To prepare, wash the fruit in cold water and dry mop using a soft cloth or paper towel. Trim its top end in case of round or pear-shaped calabash and either end in case of an elongated gourd.
- Fresh calabash is used in a variety of stews, curries, sweet recipes across the world. In the Indian subcontinent where it is popularly known as lauuki, employed in the preparation of sabzi, sambar, chutney, soup, raita, etc.
- In India and Pakistan, its flesh is used to prepare a mouth-watering sweet dish, lauki-ki-halwa,
- In Africa, where it is thought to have taken its origin, calabash is used in stews with meat, poultry, and seafood.
- Ginisang-upo (sauteed bottle gourd) is a popular stir-fried dish among the Filipinos.
- In India, bottle gourd juice is consumed for its little known health benefits in traditional meidcines.
- The gourd is known as yugao in Japanese, where its white flesh shaved into thin strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated to prepare Kanpyō (かんぴょう or 干瓢). Kanpyō strips used in sushi rolls in place of nori,
