United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11857, Squash, summer, all varieties, cooked, boiled, drained, with salt
heading Nutrient Unit
Value per 100 g

cup slices 180g
Proximates Water g 93.70 168.66
Proximates Energy kcal 20 36
Proximates Protein g 0.91 1.64
Proximates Total lipid (fat) g 0.31 0.56
Proximates Carbohydrate, by difference g 4.31 7.76
Proximates Fiber, total dietary g 1.4 2.5
Proximates Sugars, total g 2.59 4.66
Minerals Calcium, Ca mg 27 49
Minerals Iron, Fe mg 0.36 0.65
Minerals Magnesium, Mg mg 24 43
Minerals Phosphorus, P mg 39 70
Minerals Potassium, K mg 192 346
Minerals Sodium, Na mg 237 427
Minerals Zinc, Zn mg 0.39 0.70
Vitamins Vitamin C, total ascorbic acid mg 5.5 9.9
Vitamins Thiamin mg 0.044 0.079
Vitamins Riboflavin mg 0.041 0.074
Vitamins Niacin mg 0.513 0.923
Vitamins Vitamin B-6 mg 0.065 0.117
Vitamins Folate, DFE µg 20 36
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 11 20
Vitamins Vitamin A, IU IU 212 382
Vitamins Vitamin E (alpha-tocopherol) mg 0.14 0.25
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 3.5 6.3
Lipids Fatty acids, total saturated g 0.064 0.115
Lipids Fatty acids, total monounsaturated g 0.023 0.041
Lipids Fatty acids, total polyunsaturated g 0.131 0.236
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0