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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled dishcloth gourd is very healthy. It is low in calories and fat while providing essential nutrients like Vitamin C and dietary fiber, which support immune function and digestive health.
A 100g serving contains approximately 56 calories and 14.34g of carbohydrates. It is a low-fat food, containing only about 0.34g of fat per serving.
Yes, it is excellent for weight management. Its high water content helps keep you hydrated and full, while its low calorie density allows for larger portions without excessive caloric intake.
With 14.34g of carbohydrates per 100g, it should be consumed in moderation on a strict ketogenic diet. While it is a vegetable, it has a higher carb count than leafy greens like spinach.
Yes, boiled unsalted dishcloth gourd is naturally vegan and gluten-free. It is a pure plant-based vegetable that contains no animal products or gluten proteins.
It has a very mild, slightly sweet, and neutral flavor, similar to zucchini or chayote. When boiled, its texture becomes soft and somewhat silky, making it great for absorbing flavors in soups.
Yes, the outer skin of the dishcloth gourd is typically tough and fibrous. You should use a vegetable peeler to remove the skin and any hard ridges before slicing and boiling the inner white flesh.
boiled unsalted dishcloth gourd is a versatile ingredient found in cuisines around the world. With 56 calories per 100g and 0.66 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It is a good source of dietary fiber, which promotes regular bowel movements and prevents constipation. Its high water content also aids in the smooth passage of food through the digestive tract.
Once boiled, it can be stored in an airtight container in the refrigerator for 3 to 5 days. It is best to drain any excess liquid before storing to prevent it from becoming too mushy.
You can freeze it, but the texture will change significantly and become much softer upon thawing. It is best used in blended soups or stews after it has been frozen and thawed.