Wax gourd
Species of vine and edible fruit / From Wikipedia, the free encyclopedia
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"Kundol" and "Benincasa" redirect here. For the lake, see Kundol Lake. For the surname Benincasa, see Benincasa (surname).
"Winter melon" redirects here. For another use, see Cucumis melo.
Benincasa hispida, the wax gourd,[4][5] also called ash gourd,[6] white gourd, winter gourd, winter melon, tallow gourd, ash pumpkin,[6] Chinese preserving melon,[6] is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa.
Quick Facts Scientific classification, Binomial name ...
Wax gourd | |
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Wax gourd plant, flower and immature and mature fruit | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Cucurbitales |
Family: | Cucurbitaceae |
Subfamily: | Cucurbitoideae |
Tribe: | Benincaseae |
Genus: | Benincasa Savi |
Species: | B. hispida |
Binomial name | |
Benincasa hispida (Thunb.) Cogn. | |
Synonyms[1] | |
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Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
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Energy | 54 kJ (13 kcal) |
3 g | |
Dietary fiber | 2.9 g |
0.2 g | |
0.4 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 3% 0.04 mg |
Riboflavin (B2) | 8% 0.11 mg |
Niacin (B3) | 3% 0.4 mg |
Pantothenic acid (B5) | 3% 0.133 mg |
Vitamin B6 | 2% 0.035 mg |
Folate (B9) | 1% 5 μg |
Vitamin C | 14% 13 mg |
Minerals | Quantity %DV† |
Calcium | 1% 19 mg |
Iron | 2% 0.4 mg |
Magnesium | 2% 10 mg |
Phosphorus | 2% 19 mg |
Potassium | 0% 6 mg |
Selenium | 0% 0.2 μg |
Sodium | 5% 111 mg |
Zinc | 6% 0.61 mg |
Other constituents | Quantity |
Water | 96.1 g |
Link to USDA Database entry
values are for edible portion | |
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] |
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It is native to South and Southeast Asia. The wax gourd is widely grown throughout Asia,[7] including Java and Japan,[8] the places where it is thought to have originated.[9]
One variety of the plant, called chi qua (Benincasa hispida var. chieh-qua), is commonly used in Asian cuisine.[10]