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Pointed Gourd

Pointed gourd is a mild, elongated vegetable commonly cooked in curries, stews, and other vegetable dishes.

Pointed Gourd — illustrative ingredient image

About Pointed Gourd

Pointed gourd is the small, elongated fruit of a climbing cucurbit, usually marked with alternating pale and dark green stripes and tapered ends. Its thin skin is generally eaten, while the pale flesh contains soft seeds. The flavour is mild and the cooked texture is tender but retains shape.

Raw pointed gourd is firm enough to cut into rounds, strips, or halves. Cooking softens the flesh while generally retaining the pieces’ shape. It may be stuffed or fried as well as included in mixed vegetable preparations, though the exact result depends on the method and accompanying ingredients.

It is commonly cooked in curries, stews, vegetable dishes, and stir-fries. Market names and preferred preparation can vary by region, and the vegetable should not be confused with other elongated gourds. Skin, seeds, and cooking liquid may be retained or removed according to the preparation.

Ingredient type
whole food

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Where pointed gourd appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for pointed gourd

Names and romanised forms to recognise on menus and labels.

English

potol

English

pointed gourd

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Pointed Gourd nutrition & diet

Pointed Gourd nutritional value

Reference: Gourd, pointed, raw

Per 100 g of the edible portion of the stated reference food.

Calories
24kcal
Protein
2.0g
Carbs
2.2g
Fat
0.3g

Per 100 g edible portion. Shaheen et al., Food Composition Table for Bangladesh, University of Dhaka (2013), FAO repository. The energy cell reports (kcal) followed by kJ; these figures use kcal. Carbohydrate is available carbohydrate by difference. This reference describes the named food form, not every cultivar, brand or recipe.

Portions & preparation

Use the edible tender flesh after trimming ends, and clarify whether skin and seeds remain. Fresh, boiled, steamed, fried, stuffed, and curried forms differ because oil, salt, dairy, coconut, or other ingredients may be included. Reference the prepared dish separately from the plain vegetable.

Compare the right form: Reference data must match pointed gourd’s edible portion, maturity, and preparation, including fresh, cooked, fried, stuffed, or curry-based forms.

Diet considerations

Pointed gourd is plant-derived as a vegetable. Plain cooked pieces differ from preparations containing meat, fish, dairy, egg, coconut, or cereal-based sauces and coatings. The vegetable’s portion contributes its own carbohydrate pattern, while frying and mixed dishes alter overall compatibility. Local variety and maturity should be recorded.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Food Composition Table for Bangladesh (2013) — 03_0018 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .