United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11482, Squash, winter, acorn, raw
heading Nutrient Unit
Value per 100 g

cup, cubes 140 g

squash (4 inch dia) 431 g
Proximates Water g 87.78 122.89 378.33
Proximates Energy kcal 40 56 172
Proximates Protein g 0.80 1.12 3.45
Proximates Total lipid (fat) g 0.10 0.14 0.43
Proximates Carbohydrate, by difference g 10.42 14.59 44.91
Proximates Fiber, total dietary g 1.5 2.1 6.5
Minerals Calcium, Ca mg 33 46 142
Minerals Iron, Fe mg 0.70 0.98 3.02
Minerals Magnesium, Mg mg 32 45 138
Minerals Phosphorus, P mg 36 50 155
Minerals Potassium, K mg 347 486 1496
Minerals Sodium, Na mg 3 4 13
Minerals Zinc, Zn mg 0.13 0.18 0.56
Vitamins Vitamin C, total ascorbic acid mg 11.0 15.4 47.4
Vitamins Thiamin mg 0.140 0.196 0.603
Vitamins Riboflavin mg 0.010 0.014 0.043
Vitamins Niacin mg 0.700 0.980 3.017
Vitamins Vitamin B-6 mg 0.154 0.216 0.664
Vitamins Folate, DFE µg 17 24 73
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 18 25 78
Vitamins Vitamin A, IU IU 367 514 1582
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 0.021 0.029 0.091
Lipids Fatty acids, total monounsaturated g 0.007 0.010 0.030
Lipids Fatty acids, total polyunsaturated g 0.042 0.059 0.181
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0