Squash, all varieties, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Fruiting vegetables

Squash, all varieties, raw

Curcubita pepo L.

	Energy Distribution % of total food energy
	Protein, total	30.8 %
	Fat, total	9.8 %
	Carbohydrate, total	59.4 %
	Alcohol	0 %

Refuse: 10%


Content per 100 grams
Energy	67	kJ
Protein, total	1.4	g
total-N	0.2	g
Fat, total	0.2	g
saturated fatty acids	0	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	2.7	g
carbohydrate, available	1.6	g
added sugar	0	g
dietary fibre	1.1	g
Alcohol	0	g
Ash	0.9	g
Moisture	94.9	g

Vitamins
Vitamin A	10.5	RE
retinol	0	μg
ß-carotene	126	μg
Vitamin D	0	μg
Vitamin E	0.1	aTE
Vitamin B1, thiamin	0.026	mg
Vitamin B2, riboflavin	0.142	mg
Niacin equivalents	0.704	NE
niacin	0.487	mg
tryptophan	0.217	mg
Vitamin B6	0.1	mg
Pantothenic Acid	0.155	mg
Folates	44	μg
Vitamin B12	0	μg
Vitamin C	17	mg
L-Ascorbic Acid	17	mg

Minerals
Sodium, Na	5	mg
Potassium, K	274	mg
Calcium, Ca	29	mg
Magnesium, Mg	19	mg
Phosphorus, P	38	mg
Iron, Fe	0.61	mg
Copper, Cu	0.051	mg
Zinc, Zn	0.3	mg
Iodine, I	0.15	μg
Manganese, Mn	0.175	mg
Selenium, Se	0.243	μg
Nickel, Ni	4.6	μg

Carbohydrates
Fructose	0.9	g
Glucose	0.7	g
Saccharose	0	g
All sugars, total	1.7	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0.001	g
C 14:0	0.001	g
C 16:0	0.041	g
C 18:0	0.004	g
C 16:1	0.001	g
C 18:1, n-9	0.015	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.036	g
C 18:3, n-3	0.061	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.047	g
Sum monounsaturated	0.016	g
Sum polyunsaturated	0.097	g
Sum n-3 fatty acids	0.061	g
Sum n-6 fatty acids	0.036	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	49	mg
Leucine	80	mg
Lysine	75	mg
Methionine	20	mg
Cystine	14	mg
Phenylalanine	47	mg
Tyrosine	36	mg
Threonine	31	mg
Tryptophan	13	mg
Valine	60	mg
Arginine	58	mg
Histidine	29	mg
Alanine	71	mg
Aspartic acid	160	mg
Glutamic acid	140	mg
Glycine	51	mg
Proline	42	mg
Serine	56	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0470