Pumpkin leaves, tender: nutrition for pregnancy & family
Also known as Rongalao paat, Kumra shak, Kolam na pan, Kumhra sag, Kumbale soppu, Aal kaniji, Sla pathaw, Manthan elakai, Mairen mana, Bhopla chipan, Khakaru saga, Petha de pate, Gummadi akulu, Parangi ilai, Kaddu ka patta. Food group: Green Leafy Vegetables. Vegetarian.
Nutrition per 100 g (USDA)
| Energy | 19 kcal |
| Protein | 3.1 g |
| Fat | 0.4 g |
| Carbohydrate | 2.3 g |
| Iron | 2.2 mg |
| Calcium | 39 mg |
| Folate | 36 mcg |
| Vitamin C | 11.0 mg |
| Zinc | 0.2 mg |
| Sodium | 11 mg |
Values: USDA FoodData Central, Pumpkin leaves, raw (FDC ID 169272; public domain). This is USDA's analysis of the same food, not of the Indian sample in IFCT, so figures for this exact variety may differ. See the full USDA page.
What 100 g gives you in pregnancy
| Folate | 36 mcg — 6% of the daily need in pregnancy |
- Folate lowers the risk of neural tube defects, which form in the first weeks of pregnancy.
From the USDA values above, against NIH / US Dietary Reference Intakes recommended intakes for pregnancy. Requirements differ by country, so percentages are only meaningful against the authority named here. They describe 100 g of this food, not a meal plan; your doctor may advise different amounts for you.
Explore further
By USDA's figures, Pumpkin leaves, tender is a notable source of folate, iron and vitamin c — see what each does in pregnancy.
More green leafy vegetables: Agathi leaves, Amaranth leaves, green, Amaranth leaves, red and green mix, Amaranth leaves, red mix, Amaranth spinosus, leaves, green mix, Amaranth spinosus, leaves, red and green mix.
Pumpkin leaves, tender in Indian languages
| Assamese | Rongalao paat |
| Bengali | Kumra shak |
| Gujarati | Kolam na pan |
| Hindi | Kumhra sag |
| Kannada | Kumbale soppu |
| Kashmiri | Aal kaniji |
| Khasi | Sla pathaw |
| Malayalam | Manthan elakai |
| Manipuri | Mairen mana |
| Marathi | Bhopla chipan |
| Odia | Khakaru saga |
| Punjabi | Petha de pate |
| Telugu | Gummadi akulu |
| Tamil | Parangi ilai |
| Urdu | Kaddu ka patta |
Regional names as recorded by ICMR-NIN in the Indian Food Composition Tables.
Why it can help during pregnancy
- Iron: Iron supports the extra blood your body makes during pregnancy.
- Vitamin C: Vitamin C helps your body absorb iron from food.
Consensus public-health guidance (WHO / ICMR-NIN), for nutrients the USDA values show this food is a good source of. A balanced, varied diet matters more than any single food.
Source for composition: ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), code C030 — IFCT values not reproduced; the figures shown are USDA's. IFCT's licence does not allow its tables to be republished electronically, so we cite the record instead.
Educational information, not medical or dietary advice. Most everyday foods are fine in normal amounts — ask your doctor or dietitian about anything specific to your pregnancy.