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Nutrition - Facts for Squash, winter, acorn, cooked, boiled, mashed, without salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Squash, winter, acorn, cooked, boiled, mashed, without salt.
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per 100 grams
per common measure #1
per common measure #2

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Squash, winter, acorn, cooked, boiled, mashed, without salt

Calories 34 Calories from Fat 1
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 3mg 0.00%
Potassium 263mg 0.26%
Total Carbohydrate 9g 9%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Arginine 0.04 g
Ash 0.76 g
Aspartic acid 0.07 g
Calcium, Ca 26.00 mg
Carbohydrate, by difference 8.79 g
Carotene, alpha 0.00 mcg
Carotene, beta 490.00 mcg
Cholesterol 0.00 mg
Copper, Cu 0.05 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.01 g
Energy 141.00 kJ
Energy 34.00 kcal
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 2.60 g
Folate, DFE 11.00 mcg_DFE
Folate, food 11.00 mcg
Folate, total 11.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.12 g
Glycine 0.03 g
Histidine 0.01 g
Iron, Fe 0.56 mg
Isoleucine 0.03 g
Leucine 0.04 g
Lutein + zeaxanthin 66.00 mcg
Lycopene 0.00 mcg
Lysine 0.03 g
Magnesium, Mg 26.00 mg
Manganese, Mn 0.15 mg
Methionine 0.01 g
Niacin 0.53 mg
Pantothenic acid 0.30 mg
Phenylalanine 0.03 g
Phosphorus, P 27.00 mg
Potassium, K 263.00 mg
Proline 0.02 g
Protein 0.67 g
Retinol 0.00 mcg
Riboflavin 0.01 mg
Selenium, Se 0.40 mcg
Serine 0.03 g
Sodium, Na 3.00 mg
Thiamin 0.10 mg
Threonine 0.02 g
Total lipid (fat) 0.08 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.03 g
Vitamin A, IU 817.00 IU
Vitamin A, RAE 41.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 6.50 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Water 89.70 g
Zinc, Zn 0.11 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. F Khachik, G R Beecher. "Separation and identification of carotenoids and carotenol fatty acid esters in some squash products by liquid chromatography 1. Quantification of carotenoids and related esters by HPLC". 1988 J Agr Food Chem 36 Pg. 929 - 937

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