Fruits · SOURCE-BASED NUTRITION
Balsam-pear (bitter gourd), pods, cooked, boiled, drained, with salt nutrition facts
SR Legacy
Balsam-pear (bitter gourd), pods, cooked, boiled, drained, with salt. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 19 kcal | — |
| Protein | 0.84 g | 1.7% |
| Carbohydrate, by difference | 4.32 g | 1.6% |
| Total lipid (fat) | 0.18 g | 0.2% |
| Fiber, total dietary | 2 g | 7.1% |
| Total Sugars | 1.95 g | — |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 242 mg | 10.5% |
| Potassium, K | 319 mg | 6.8% |
| Calcium, Ca | 9 mg | 0.7% |
| Iron, Fe | 0.38 mg | 2.1% |
| Magnesium, Mg | 16 mg | 3.8% |
| Phosphorus, P | 36 mg | 2.9% |
| Zinc, Zn | 0.77 mg | 7% |
| Copper, Cu | 0.03 mg | 3.7% |
| Manganese, Mn | 0.09 mg | 3.7% |
| Selenium, Se | 0.2 µg | 0.4% |
| Vitamin A, RAE | 6 µg | 0.7% |
| Vitamin C, total ascorbic acid | 33 mg | 36.7% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.14 mg | 0.9% |
| Vitamin K (phylloquinone) | 4.8 µg | 4% |
| Thiamin | 0.05 mg | 4.3% |
| Riboflavin | 0.05 mg | 4.1% |
| Niacin | 0.28 mg | 1.8% |
| Pantothenic acid | 0.19 mg | 3.9% |
| Vitamin B-6 | 0.04 mg | 2.4% |
| Folate, DFE | 51 µg | 12.8% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 10.8 mg | 2% |
| Ash | 0.71 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 68 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 51 µg | — |
| Folate, total | 51 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 1,320 µg | — |
| Lycopene | 0 µg | — |
| Retinol | 0 µg | — |
| Theobromine | 0 mg | — |
| Vitamin A, IU | 113 iu | — |
| Vitamin E, added | 0 mg | — |
| Water | 94 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 (36.7% DV), Folate (12.8% DV) and Dietary fiber (7.1% 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 33 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 referenceFolate: DNA and cell division
This amount provides 51 µg. Folate is needed to make DNA and RNA and for normal cell division. 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 2 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 referenceZinc: immune function and repair
This amount provides 0.77 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 319 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. 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 referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 33 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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