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Nutrition - Facts for Squash, winter, butternut, frozen, unprepared
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Squash, winter, butternut, frozen, unprepared.
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per 100 grams
per common measure #1
per common measure #2

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Squash, winter, butternut, frozen, unprepared

Calories 57 Calories from Fat 1
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 212mg 0.21%
Total Carbohydrate 14g 14%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.07 g
Alcohol, ethyl 0.00 g
Arginine 0.10 g
Ash 1.23 g
Aspartic acid 0.19 g
Caffeine 0.00 mg
Calcium, Ca 29.00 mg
Carbohydrate, by difference 14.41 g
Carotene, alpha 376.00 mcg
Carotene, beta 1904.00 mcg
Cholesterol 0.00 mg
Copper, Cu 0.05 mg
Cryptoxanthin, beta 1564.00 mcg
Cystine 0.01 g
Energy 57.00 kcal
Energy 237.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 1.30 g
Folate, DFE 24.00 mcg_DFE
Folate, food 24.00 mcg
Folate, total 24.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.31 g
Glycine 0.07 g
Histidine 0.03 g
Iron, Fe 0.88 mg
Isoleucine 0.07 g
Leucine 0.10 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.07 g
Magnesium, Mg 14.00 mg
Manganese, Mn 0.25 mg
Methionine 0.02 g
Niacin 0.74 mg
Pantothenic acid 0.22 mg
Phenylalanine 0.07 g
Phosphorus, P 22.00 mg
Potassium, K 212.00 mg
Proline 0.06 g
Protein 1.76 g
Retinol 0.00 mcg
Riboflavin 0.06 mg
Selenium, Se 0.70 mcg
Serine 0.07 g
Sodium, Na 2.00 mg
Sugars, total 2.83 g
Theobromine 0.00 mg
Thiamin 0.09 mg
Threonine 0.05 g
Total lipid (fat) 0.10 g
Tryptophan 0.03 g
Tyrosine 0.06 g
Valine 0.08 g
Vitamin A, IU 4790.00 IU
Vitamin A, RAE 240.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-6 0.11 mg
Vitamin C, total ascorbic acid 6.20 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.85 mg
Vitamin K (phylloquinone) 1.40 mcg
Water 82.50 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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