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

Nutrient data for 11863, Squash, winter, all varieties, cooked, baked, with salt

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

cup, cubes
205g
Proximates
Water g 89.21 182.88
Energy kcal 37 76
Protein g 0.89 1.82
Total lipid (fat) g 0.35 0.72
Carbohydrate, by difference g 8.85 18.14
Fiber, total dietary g 2.8 5.7
Sugars, total g 3.30 6.76
Minerals
Calcium, Ca mg 22 45
Iron, Fe mg 0.44 0.90
Magnesium, Mg mg 13 27
Phosphorus, P mg 19 39
Potassium, K mg 241 494
Sodium, Na mg 237 486
Zinc, Zn mg 0.22 0.45
Vitamins
Vitamin C, total ascorbic acid mg 1.8 3.7
Thiamin mg 0.016 0.033
Riboflavin mg 0.067 0.137
Niacin mg 0.495 1.015
Vitamin B-6 mg 0.161 0.330
Folate, DFE µg 20 41
Vitamin B-12 µg 0.00 0.00
Vitamin A, RAE µg 261 535
Vitamin A, IU IU 5223 10707
Vitamin E (alpha-tocopherol) mg 0.12 0.25
Vitamin D (D2 + D3) µg 0.0 0.0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 4.4 9.0
Lipids
Fatty acids, total saturated g 0.072 0.148
Fatty acids, total monounsaturated g 0.026 0.053
Fatty acids, total polyunsaturated g 0.147 0.301
Cholesterol mg 0 0
Other
Caffeine mg 0 0