United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11476, Squash, summer, scallop, cooked, boiled, drained, without salt
heading Nutrient Unit
Value per 100 g

cup, mashed 240g

cup, sliced 180g
Proximates Water g 95.00 228.00 171.00
Proximates Energy kcal 16 38 29
Proximates Protein g 1.03 2.47 1.85
Proximates Total lipid (fat) g 0.17 0.41 0.31
Proximates Carbohydrate, by difference g 3.30 7.92 5.94
Proximates Fiber, total dietary g 1.9 4.6 3.4
Proximates Sugars, total g 1.50 3.60 2.70
Minerals Calcium, Ca mg 15 36 27
Minerals Iron, Fe mg 0.33 0.79 0.59
Minerals Magnesium, Mg mg 19 46 34
Minerals Phosphorus, P mg 28 67 50
Minerals Potassium, K mg 140 336 252
Minerals Sodium, Na mg 1 2 2
Minerals Zinc, Zn mg 0.24 0.58 0.43
Vitamins Vitamin C, total ascorbic acid mg 10.8 25.9 19.4
Vitamins Thiamin mg 0.051 0.122 0.092
Vitamins Riboflavin mg 0.025 0.060 0.045
Vitamins Niacin mg 0.464 1.114 0.835
Vitamins Vitamin B-6 mg 0.085 0.204 0.153
Vitamins Folate, DFE µg 21 50 38
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 4 10 7
Vitamins Vitamin A, IU IU 85 204 153
Vitamins Vitamin E (alpha-tocopherol) mg 0.12 0.29 0.22
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 3.5 8.4 6.3
Lipids Fatty acids, total saturated g 0.035 0.084 0.063
Lipids Fatty acids, total monounsaturated g 0.013 0.031 0.023
Lipids Fatty acids, total polyunsaturated g 0.072 0.173 0.130
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0