United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11644, Squash, winter, all varieties, cooked, baked, without salt
heading Nutrient Unit
Value per 100 g

cup, cubes 205 g
Proximates Water g 89.21 182.88
Proximates Energy kcal 37 76
Proximates Protein g 0.89 1.82
Proximates Total lipid (fat) g 0.35 0.72
Proximates Carbohydrate, by difference g 8.85 18.14
Proximates Fiber, total dietary g 2.8 5.7
Proximates Sugars, total g 3.30 6.76
Minerals Calcium, Ca mg 22 45
Minerals Iron, Fe mg 0.44 0.90
Minerals Magnesium, Mg mg 13 27
Minerals Phosphorus, P mg 19 39
Minerals Potassium, K mg 241 494
Minerals Sodium, Na mg 1 2
Minerals Zinc, Zn mg 0.22 0.45
Vitamins Vitamin C, total ascorbic acid mg 9.6 19.7
Vitamins Thiamin mg 0.016 0.033
Vitamins Riboflavin mg 0.067 0.137
Vitamins Niacin mg 0.495 1.015
Vitamins Vitamin B-6 mg 0.161 0.330
Vitamins Folate, DFE µg 20 41
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 261 535
Vitamins Vitamin A, IU IU 5223 10707
Vitamins Vitamin E (alpha-tocopherol) mg 0.12 0.25
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 4.4 9.0
Lipids Fatty acids, total saturated g 0.072 0.148
Lipids Fatty acids, total monounsaturated g 0.026 0.053
Lipids Fatty acids, total polyunsaturated g 0.147 0.301
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0