United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11870, Squash, winter, spaghetti, cooked, boiled, drained, or baked, with salt
heading Nutrient Unit
Value per 100 g

cup 155 g
Proximates Water g 92.30 143.06
Proximates Energy kcal 27 42
Proximates Protein g 0.66 1.02
Proximates Total lipid (fat) g 0.26 0.40
Proximates Carbohydrate, by difference g 6.46 10.01
Proximates Fiber, total dietary g 1.4 2.2
Proximates Sugars, total g 2.53 3.92
Minerals Calcium, Ca mg 21 33
Minerals Iron, Fe mg 0.34 0.53
Minerals Magnesium, Mg mg 11 17
Minerals Potassium, K mg 117 181
Minerals Sodium, Na mg 254 394
Minerals Zinc, Zn mg 0.20 0.31
Vitamins Vitamin C, total ascorbic acid mg 3.5 5.4
Vitamins Thiamin mg 0.038 0.059
Vitamins Riboflavin mg 0.022 0.034
Vitamins Niacin mg 0.810 1.256
Vitamins Vitamin B-6 mg 0.099 0.153
Vitamins Folate, DFE µg 8 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 6 9
Vitamins Vitamin A, IU IU 110 170
Vitamins Vitamin E (alpha-tocopherol) mg 0.12 0.19
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.8 1.2
Lipids Fatty acids, total saturated g 0.062 0.096
Lipids Fatty acids, total monounsaturated g 0.022 0.034
Lipids Fatty acids, total polyunsaturated g 0.126 0.195
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0