National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 11492, Squash, winter, spaghetti, raw

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

cup, cubes
101g
Proximates
Water g 91.60 92.52
Energy kcal 31 31
Protein g 0.64 0.65
Total lipid (fat) g 0.57 0.58
Carbohydrate, by difference g 6.91 6.98
Fiber, total dietary g 1.5 1.5
Sugars, total g 2.76 2.79
Minerals
Calcium, Ca mg 23 23
Iron, Fe mg 0.31 0.31
Magnesium, Mg mg 12 12
Phosphorus, P mg 12 12
Potassium, K mg 108 109
Sodium, Na mg 17 17
Zinc, Zn mg 0.19 0.19
Vitamins
Vitamin C, total ascorbic acid mg 2.1 2.1
Thiamin mg 0.037 0.037
Riboflavin mg 0.018 0.018
Niacin mg 0.950 0.959
Vitamin B-6 mg 0.101 0.102
Folate, DFE µg 12 12
Vitamin B-12 µg 0.00 0.00
Vitamin A, RAE µg 6 6
Vitamin A, IU IU 120 121
Vitamin E (alpha-tocopherol) mg 0.13 0.13
Vitamin D (D2 + D3) µg 0.0 0.0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 0.9 0.9
Lipids
Fatty acids, total saturated g 0.117 0.118
Fatty acids, total monounsaturated g 0.042 0.042
Fatty acids, total polyunsaturated g 0.239 0.241
Cholesterol mg 0 0
Other
Caffeine mg 0 0