Vegetables

Nutrition Facts Squash (Pie Pumpkin)

Squash (Pie Pumpkin) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber, potassium, and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories26
Protein0.9g
Carbs6.5g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 26 kcal
Protein 0.85 g
Total Fat 0.1 g
Carbohydrates 6.5 g
Fiber 2.3 g
Total Sugars 4.14 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 90.57 g
Nitrogen 0.14 g
Protein 0.85 g
Ash 0.98 g
Carbohydrates
Fiber, total dietary 2.3 g
Sugars, Total 4.14 g
Sucrose 2.02 g
Glucose 1.08 g
Fructose 0.98 g
Lactose 0.03 g
Maltose 0.03 g
Minerals
Calcium, Ca 16.36 mg
Iron, Fe 0.06 mg
Magnesium, Mg 12.8 mg
Phosphorus, P 22.3 mg
Potassium, K 472.1 mg
Sodium, Na 0.31 mg
Zinc, Zn 0.14 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.05 mg
Vitamins and other components
Vitamin C, total ascorbic acid 10.07 mg
Folate, total 30.98 ug

Interesting fact

Cooking and meal fat influence carotenoid absorption

Carotenoids are held inside plant structures and are fat-soluble. Cooking can improve their release, and a modest amount of dietary fat helps form the micelles needed for absorption, although excessive heat can also destroy some carotenoid.

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Recipes with this food

Use squash (pie pumpkin) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.