Stir-fried Luffa with Eggs
Stir-fried Luffa with Eggs is a classic, quick, and comforting Chinese home-style dish. It features tender, sponge gourd (luffa) cooked with fluffy scrambled eggs in a savory, light sauce. It's a staple in many Chinese households, especially during the summer months when luffa is in season.
🍽️ Nutrition at a glance
This dish is relatively low in calories and fat, providing a good source of plant-based protein from the eggs and dietary fiber from the luffa. A typical serving offers a balanced mix of nutrients, with key contributions of Vitamin C, potassium, and B vitamins.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 8 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 350 mg |
| Vitamin C | 18 mg |
| Potassium | 350 mg |
| Vitamin K | 30 mcg |
| Vitamin A | 120 RAE |
| Folate | 45 mcg |
| Manganese | 0.3 mg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Selenium | 10 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the Chinese culinary principle of 'qing dan' (清淡), meaning light and fresh, often served to balance heavier or richer dishes in a meal. Nutritionally, luffa is over 90% water, making this a hydrating and low-calorie way to enjoy vegetables.
