Information on Nutritional Supplements
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Nutrition values of Squash, winter, butternut, frozen, cooked, boiled, with salt

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
0.07
ggram
Fatty acids, total saturated
0.014
ggram
Fatty acids, total monounsaturated
0.005
ggram
Fatty acids, total polyunsaturated
0.029
ggram
Carbohydrates
10.04
ggram
Protein
1.23
ggram
Vitamin Ctotal ascorbic acid
3.5
mgmiligram
4%
CalciumCa
19
mgmiligram
2%
MagnesiumMg
9
mgmiligram
3%
SodiumNa
238
mgmiligram
16%

Calorie Distribution**

Calorie ratio: Squash, winter, butternut, frozen, cooked, boiled, with salt (chart, nutrition data)
%-Energy
Carbohydrates
10 g
36 kcal
91%
Protein
1 g
3 kcal
8%
Fat
0 g
1 kcal
1%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
39 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
39
kcalkilocalorie
Energytotal energy
165
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
10.04
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
0.07
ggram
Fatty acids, total saturated
0.014
ggram
12:0
0.000
ggram
14:0
0.000
ggram
16:0
0.012
ggram
18:0
0.001
ggram
Fatty acids, total monounsaturated
0.005
ggram
16:1 undifferentiated
0.000
ggram
18:1 undifferentiated
0.005
ggram
Fatty acids, total polyunsaturated
0.029
ggram
18:2 undifferentiated
0.011
ggram
18:3 undifferentiated
0.018
ggram
Fatty acids, total trans
0.000
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
1.23
ggram
Alanine
0.051
ggram
Arginine
0.068
ggram
Aspartic acid
0.132
ggram
Cystine
0.011
ggram
Glutamic acid
0.214
ggram
Glycine
0.045
ggram
Histidine
0.023
ggram
Isoleucine
0.048
ggram
Leucine
0.070
ggram
Lysine
0.045
ggram
Phenylalanine
0.048
ggram
Proline
0.044
ggram
Serine
0.048
ggram
Threonine
0.037
ggram
Tryptophan
0.017
ggram
Tyrosine
0.041
ggram
Valine
0.053
ggram
Methionine
0.015
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
3339
iuinternational units
Vitamin A
167
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.050
mgmiligram
4%
RiboflavinVitamin B-2
0.039
mgmiligram
3%
NiacinVitamin B-3
0.464
mgmiligram
Pantothenic acidVitamin B-5
0.154
mgmiligram
3%
Vitamin B-6
0.069
mgmiligram
5%
FolateIncludes folate from food plus folic acid
16
μgmicrogram
FolateIncludes folate from food plus folic acid
16
μg-dfemicrogram dietary folate equivalent
4%
Folate, food
16
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
3.5
mgmiligram
4%
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
19
mgmiligram
2%
MagnesiumMg
9
mgmiligram
3%
IronFe
0.58
mgmiligram
5%
SodiumNa
238
mgmiligram
16%
PhosphorusP
14
mgmiligram
2%
PotassiumK
133
mgmiligram
3%
ZincZn
0.12
mgmiligram
1%
SeleniumSe
0.5
μgmicrogram
1%
CopperCu
0.036
mgmiligram
3%
ManganeseMn
0.173
mgmiligram
5%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
87.80
ggram
Ash in food
0.86
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.6 kcal/g, proteins 2.4 kcal/g, fat 8.4 kcal/g, fibers 0 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.