Squash (Summer) Nutrition Facts
Squash (Summer) is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium and vitamin C.
Calories19
Protein1 g
Carbs3.3 g
Fat0.2 g
ProteinCarbsFat
Nutrition for 100 g
Calories19 kcal
Protein1 g
Total Fat0.2 g
Carbohydrates3.3 g
Fiber0.8 g
Sodium0 mg
Total SugarsNot reported
Full nutrient profile
Proximates
Water95.01 g
Nitrogen0.1575 g
Protein0.984375 g
Total lipid (fat)0.205 g
Ash0.54 g
Carbohydrates
Carbohydrate, by difference3.27 g
Fiber, total dietary0.7525 g
Minerals
Calcium, Ca20.85 mg
Iron, Fe0.1945 mg
Magnesium, Mg15.29 mg
Phosphorus, P32.9 mg
Potassium, K225.8 mg
Sodium, Na0 mg
Zinc, Zn0.2605 mg
Copper, Cu0.06384 mg
Manganese, Mn0.1489 mg
Vitamins and other components
Vitamin C, total ascorbic acid15 mg
Folate, total71 ug
5-methyl tetrahydrofolate (5-MTHF)20 ug
The Can Adds The Salt
Zucchini itself holds almost no sodium — about 5 mg in a cup cooked without salt. Canned Italian-style zucchini, the same vegetable after processing, runs around 849 mg a cup.
How to choose and store Squash (Summer)
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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22 kcalSquash (Summer, Yellow)
100 g
P 0.9gC 4.4gF 0.1g
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26 kcalSquash (Pie Pumpkin)
100 g
P 0.9gC 6.5gF 0.1g
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31 kcalSquash (Spaghetti)
100 g
P 0.8gC 6.9gF 0.6g
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48 kcalSquash (Winter)
100 g
P 1.1gC 10.5gF 0.2g
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49 kcalSquash (Winter, Acorn)
100 g
P 1.3gC 10.5gF 0.2g
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18 kcalLettuce (Leaf)
100 g
P 0.9gC 3.3gF 0.1g
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20 kcalCabbage (Bok Choy)
100 g
P 1gC 3.5gF 0.2g
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16 kcalCabbage (Napa)
100 g
P 1.1gC 3.2gF 0.2g
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