United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11492, Squash, winter, spaghetti, raw
heading Nutrient Unit
Value per 100 g

cup, cubes 101 g
Proximates Water g 91.60 92.52
Proximates Energy kcal 31 31
Proximates Protein g 0.64 0.65
Proximates Total lipid (fat) g 0.57 0.58
Proximates Carbohydrate, by difference g 6.91 6.98
Proximates Fiber, total dietary g 1.5 1.5
Proximates Sugars, total g 2.76 2.79
Minerals Calcium, Ca mg 23 23
Minerals Iron, Fe mg 0.31 0.31
Minerals Magnesium, Mg mg 12 12
Minerals Phosphorus, P mg 12 12
Minerals Potassium, K mg 108 109
Minerals Sodium, Na mg 17 17
Minerals Zinc, Zn mg 0.19 0.19
Vitamins Vitamin C, total ascorbic acid mg 2.1 2.1
Vitamins Thiamin mg 0.037 0.037
Vitamins Riboflavin mg 0.018 0.018
Vitamins Niacin mg 0.950 0.959
Vitamins Vitamin B-6 mg 0.101 0.102
Vitamins Folate, DFE µg 12 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 6 6
Vitamins Vitamin A, IU IU 120 121
Vitamins Vitamin E (alpha-tocopherol) mg 0.13 0.13
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.9 0.9
Lipids Fatty acids, total saturated g 0.117 0.118
Lipids Fatty acids, total monounsaturated g 0.042 0.042
Lipids Fatty acids, total polyunsaturated g 0.239 0.241
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0