Vegetables · SOURCE-BASED NUTRITION
Gourd, dishcloth (towelgourd), raw nutrition facts
SR Legacy
Gourd, dishcloth (towelgourd), raw. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 20 kcal | — |
| Protein | 1.2 g | 2.4% |
| Carbohydrate, by difference | 4.35 g | 1.6% |
| Total lipid (fat) | 0.2 g | 0.3% |
| Fiber, total dietary | 1.1 g | 3.9% |
| Total Sugars | 2.02 g | — |
| Fatty acids, total saturated | 0.02 g | 0.1% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 3 mg | 0.1% |
| Potassium, K | 139 mg | 3% |
| Calcium, Ca | 20 mg | 1.5% |
| Iron, Fe | 0.36 mg | 2% |
| Magnesium, Mg | 14 mg | 3.3% |
| Phosphorus, P | 32 mg | 2.6% |
| Zinc, Zn | 0.07 mg | 0.6% |
| Copper, Cu | 0.04 mg | 3.9% |
| Manganese, Mn | 0.09 mg | 4% |
| Selenium, Se | 0.2 µg | 0.4% |
| Vitamin C, total ascorbic acid | 12 mg | 13.3% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.1 mg | 0.7% |
| Vitamin K (phylloquinone) | 0.7 µg | 0.6% |
| Thiamin | 0.05 mg | 4.2% |
| Riboflavin | 0.06 mg | 4.6% |
| Niacin | 0.4 mg | 2.5% |
| Pantothenic acid | 0.22 mg | 4.4% |
| Vitamin B-6 | 0.04 mg | 2.5% |
| Folate, DFE | 7 µg | 1.8% |
| Vitamin B-12 | 0 µg | 0% |
| Alcohol, ethyl | 0 g | — |
| Ash | 0.4 g | — |
| Caffeine | 0 mg | — |
| Fatty acids, total monounsaturated | 0.04 g | — |
| Fatty acids, total polyunsaturated | 0.09 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 7 µg | — |
| Folate, total | 7 µg | — |
| Folic acid | 0 µg | — |
| MUFA 18:1 | 0.04 g | — |
| PUFA 18:2 | 0.09 g | — |
| Retinol | 0 µg | — |
| SFA 16:0 | 0.01 g | — |
| SFA 18:0 | 0.01 g | — |
| Theobromine | 0 mg | — |
| Vitamin A, IU | 410 iu | — |
| Water | 93.8 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (13.3% DV), Riboflavin (B2) (4.6% DV) and Pantothenic acid (B5) (4.4% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 12 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.06 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.22 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.05 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.09 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 1.1 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Vitamin C
This amount provides 12 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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