Squash, acorn, baked
13-354
Nutrition
Macronutrients
- Energy
- 56kcal234kj
- Protein
- 1.1g
- Fat
- 0.1g
- Saturated fatty acids
- Trace
- Monounsaturated fatty acids
- Trace
- Polyunsaturated fatty acids
- 0.1g
- Carbohydrate
- 12.6g
- Total sugars
- 1.6g
- Fibre (AOAC)
Minerals
- Salt
- 0.01g
- Sodium
- 4mg
- Potassium
- 440mg
- Calcium
- 44mg
- Magnesium
- 43mg
- Phosphorus
- 45mg
- Iron
- 0.9mg
- Copper
- 0.09mg
- Zinc
- 0.2mg
- Chloride
- Manganese
- Selenium
- Iodine
Vitamins
- Carotene
- 260µg
- Retinol equivalent
- 43µg
- Vitamin D
- 0µg
- Vitamin E
- Vitamin K1
- Thiamin
- 0.17mg
- Riboflavin
- 0.01mg
- Niacin
- 0.9mg
- Vitamin B6
- 0.19mg
- Vitamin B12
- 0µg
- Folate
- 19µg
- Vitamin C
- 11mg
Description
Literature sources and calculation from raw
References
Haytowitz and Matthews (1984) Composition of foods: vegetables and vegetable products, raw, processed and prepared, Agricultural Handbook No. 8-2, and calculation from raw