Gourds from the Cucurbitaceae family represent a diverse group of vegetables cultivated across tropical and subtropical regions for their culinary, medicinal, and nutritional benefits. This chapter explores production statistics, detailed nutritional profiles alongside post-harvest management of Ash Gourd (Benincasa hispida), Bitter Gourd (Momordica charantia L.), Ridge Gourd (Luffa acutangula), Sponge Gourd (Luffa aegyptiaca), Bottle Gourd (Lagenaria siceraria), Snake Gourd (Trichosanthes cucumerina L.), Spine Gourd (Momordica dioica Roxb.), Ivy Gourd (Coccinia grandis), Pointed Gourd (Trichosanthes dioica Roxb.), Cucumber (Cucumis sativus L.) and Apple Gourd (Praecitrullus fistulosus) and a brief insight into the value-added products from different gourds. Comprehensive coverage addresses production systems for vegetable cultivation, comprehensive nutritional profiling encompassing proximate principles, dietary fiber composition, macronutrient profiles (starch, sugars, fatty acids, amino acids), micronutrient analysis (water-soluble and fat-soluble vitamins, carotenoids, minerals and trace elements), phytochemical characterization (organic acids, polyphenols, phytosterols, and phytates), post-harvest management strategies and value-addition opportunities across diverse gourd varieties, culminating in future research perspectives on enhancing nutritional bioavailability, clinical validation of health claims, and innovative functional food development. It is established that comprehensive understanding of gourd production, nutritional composition, and value-addition opportunities can be effectively acquired through this chapter.