Squash, butternut, boiled in unsalted water
13-643
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 24kcal
- Energy (kJ)
- 100kJ
- Protein
- 0.9g
- Fat
- 0.1g
- Saturated fatty acids
- Trace
- Monounsaturated fatty acids
- 0.01g
- Polyunsaturated fatty acids
- 0.06g
- Carbohydrate
- 5.1g
- Total sugars
- 5.1g
- Fibre (AOAC)
- 1.3g
Minerals
- Salt
- Trace
- Sodium
- Trace
- Potassium
- 147mg
- Calcium
- 21mg
- Magnesium
- 6mg
- Phosphorus
- 19mg
- Iron
- 0.13mg
- Copper
- 0.04mg
- Zinc
- 0.1mg
- Chloride
- 30mg
- Manganese
- 0.05mg
- Selenium
- Trace
- Iodine
- 2µg
Vitamins
- Carotene
- 452µg
- Retinol equivalent
- 75µg
- Vitamin D
- 0µg
- Vitamin E
- 0.7mg
- Thiamin
- 0.03mg
- Riboflavin
- 0.01mg
- Niacin
- 0.5mg
- Vitamin B6
- 0.03mg
- Vitamin B12
- 0µg
- Folate
- 6µg
- Vitamin C
- 1mg
Description
Calculated from baked. Water analysed, 2017. 11 samples, imported, flesh only, loose and prepacked chunks. Cut into chunks and boiled for 15-20 minutes
References
PHE, Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre, 2017