Ivy Gourd
Ivy Gourd is a small, elongated green vegetable, mildly tangy and crunchy, widely used in Indian kitchens. It blends well with spices, making it ideal for stir‑fries, curries, rice dishes, and pickles. Naturally low in calories and rich in fiber, it is valued for its digestive and diabetic‑friendly properties.
1000g per pack
Refrigeration: Store in perforated plastic bag or basket in fridge; lasts 3–4 days.
Avoid moisture: Do not wash before storage; wash only before cooking.
Selection: Choose firm, bright green immature gourds; avoid ripe red ones (too sweet for savory dishes).
| State | Calories (kcal) | Protein (g) | Carbs (g) | Fiber (g) | Key Benefit |
|---|---|---|---|---|---|
| Raw | 14.2 | 0.85 | 2.94 | 1.3 |
| Micro Nutrient | Value (approx.) | % Daily Value (DV) |
|---|---|---|
| Thiamin (Vit B1) | 0.038 mg/100g | |
| Riboflavin (Vit B2) | 0.028 mg/100g | |
| Niacin (Vit B3) | 0.190 mg/100g | |
| Vitamin B6 | 0.1 mg/100g | |
| Vitamin C, total ascorbic | 11.40 mg/100g | |
| Vitamin E (alpha-tocopherol) | 0.1 mg/100g | |
| Pantothenic Vitamin B5 | 1.1 mg/100g | |
| Vitamin K (phylloquinone) | 0.010 µg/100g |
| Nutrient | Value (Approx.) | % Daily Value (DV) |
|---|---|---|
| Calcium | 38.00 mg/100g | |
| Iron | 1.3 mg/100g | |
| Magnesium | 28.5 mg/100 g | |
| Phosporus | 0.200 mg/100 g | |
| Sodium | 4.80 mg/100 g | |
| Zinc | 0.100 mg/100 g | |
| Copper | 0.095 mg/100 g | |
| Manganese | 1.0 mg/100 g | |
| Folate | 9.50 µg/100 g | |
| Choline | 1.40 mg/100 g | |
| Betine | 0.470 mg/100g |
- Health benefits are general. Not medical advice. Consult a doctor for specific conditions.
Digestive health: High fiber supports bowel movement.
Blood sugar control: Traditionally used in Ayurveda for managing diabetes.
Heart health: Potassium and fiber help regulate blood pressure and cholesterol.
Weight management: Low calorie, filling vegetable.
Immunity: Vitamin C and antioxidants strengthen defense against infections.
Kovakkai Poriyal (Tamil Nadu): Stir‑fried with onions, curry leaves, and spices.
Tendli Bhaat (Maharashtra): Spiced rice with ivy gourd.
Dondakaya Fry (Andhra): Crispy stir‑fried ivy gourd with chili and garlic.
Masala Curry: Ivy gourd cooked with tomato, onion, and masala powders.
Pickles: Preserved with mustard, chili, and oil for tangy side dish.
Related Products
View Category
