Squash (Summer, Yellow) Nutrition Facts
Squash (Summer, Yellow) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium and vitamin C.
Calories22
Protein0.9 g
Carbs4.4 g
Fat0.1 g
ProteinCarbsFat
Nutrition for 100 g
Calories22 kcal
Protein0.9 g
Total Fat0.1 g
Carbohydrates4.4 g
Fiber1 g
Sodium0 mg
Total SugarsNot reported
Full nutrient profile
Proximates
Water94.05 g
Nitrogen0.1425 g
Protein0.890625 g
Total lipid (fat)0.135 g
Ash0.5275 g
Carbohydrates
Carbohydrate, by difference4.39 g
Fiber, total dietary0.9563 g
Minerals
Calcium, Ca22.69 mg
Iron, Fe0.1369 mg
Magnesium, Mg16.84 mg
Phosphorus, P30.74 mg
Potassium, K220.5 mg
Sodium, Na0 mg
Zinc, Zn0.203 mg
Copper, Cu0.06078 mg
Manganese, Mn0.2398 mg
Vitamins and other components
Vitamin C, total ascorbic acid17 mg
Folate, total36 ug
5-methyl tetrahydrofolate (5-MTHF)23 ug
Thin Skin, Real Ascorbic Acid
Yellow crookneck and straightneck squash are picked immature, skin and all, and that tender flesh carries vitamin C: about 25 mg in a cup raw sliced, against a 90 mg Daily Value.
How to choose and store Squash (Summer, Yellow)
How to choose
Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.
Storage
Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.
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