Description
Tendli, also known as ivy gourd or kundru, is a tropical vegetable commonly found in India and other parts of Asia. It’s a versatile vegetable that is cherished for its unique taste, texture, and potential health benefits
Nutrient | Value per 100g | Daily Value (DV%)* | Source(s) |
---|
Energy | 18 – 24 Kcal | 1% – 2% |
Water | 90 – 92% | N/A |
Protein | 1 – 2.35 g | 2% – 5% |
Total Fat | 0.1 – 4.0 g | 0% – 5% |
Saturated Fat | 0 g | 0% |
Carbohydrates | 3.1 – 12.62 g | 1% – 4% |
Fibre (Dietary Fiber) | 1.4 – 7.03 g | 6% – 28% |
Sugars | 1.32 g (as carbohydrate) | N/A |
Calcium | 2.23 – 3.79 mg (in the fruit) | 0% – 1% |
Iron | 1.4 – 2.23 mg | 8% – 28% |
Potassium | 3.3 – 250 mg | 0% – 7% |
Magnesium | Small amounts | N/A |
Phosphorus | 1.15 – 35 mg | 0% – 5% |
Sodium | 0.95 mg | 0% |
Zinc | 1.2 mg (in Tendli Bhaat) | 11% |
Vitamin A (as Beta-carotene) | 70.05 mg / 70.05 mg/100g | 8% – 78% |
Vitamin B1 (Thiamine) | 0.07 mg | 6% |
Vitamin B2 (Riboflavin) | 0.07 mg | 5% |
Vitamin C (Ascorbic Acid) | 25.55 – 30 mg | 28% – 33% |
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