United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11491, Squash, winter, hubbard, cooked, boiled, mashed, without salt
heading Nutrient Unit
Value per 100 g

cup, mashed 236 g
Proximates Water g 91.10 215.00
Proximates Energy kcal 30 71
Proximates Protein g 1.48 3.49
Proximates Total lipid (fat) g 0.37 0.87
Proximates Carbohydrate, by difference g 6.46 15.25
Proximates Fiber, total dietary g 2.9 6.8
Proximates Sugars, total g 2.93 6.91
Minerals Calcium, Ca mg 10 24
Minerals Iron, Fe mg 0.28 0.66
Minerals Magnesium, Mg mg 13 31
Minerals Phosphorus, P mg 14 33
Minerals Potassium, K mg 214 505
Minerals Sodium, Na mg 5 12
Minerals Zinc, Zn mg 0.10 0.24
Vitamins Vitamin C, total ascorbic acid mg 6.5 15.3
Vitamins Thiamin mg 0.042 0.099
Vitamins Riboflavin mg 0.028 0.066
Vitamins Niacin mg 0.334 0.788
Vitamins Vitamin B-6 mg 0.103 0.243
Vitamins Folate, DFE µg 10 24
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 200 472
Vitamins Vitamin A, IU IU 4005 9452
Vitamins Vitamin E (alpha-tocopherol) mg 0.12 0.28
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 1.0 2.4
Lipids Fatty acids, total saturated g 0.076 0.179
Lipids Fatty acids, total monounsaturated g 0.028 0.066
Lipids Fatty acids, total polyunsaturated g 0.156 0.368
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0