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Zucchini Nutrition Facts

17 calories in 100 g

Calories in Zucchini
Squash, summer, zucchini, includes skin, raw
17 calories in Zucchini, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.17 calories / gram
0 Weight Watchers points
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Calorie Sources:66% carbohydrates; 18% proteins; 16% fats
Fats:0.32 g (3 calories, 0% by weight)
Carbohydrates:3.11 g (11 calories, 3% by weight)
Proteins:1.21 g (3 calories, 1% by weight)
Alcohol:~
Water:94.79 g (95% by weight)
Fat Composition:50% polyunsaturated; 44% saturated; 6% monounsaturated
Trans Fat :~
Dietary Fiber:1 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped
1 cup, sliced
1 large
1 medium
1 slice
1 small
Refuse:5 %
Refuse Description:Ends
Food Group:Vegetables and Vegetable Products
USDA #:11477
Tags: zucini; zukini;
Related Foods: Calories in Baby Zucchini
Vitamin A:200 IU
Retinol:~
Retinol Activity Equivalent:10 mcg
α-Carotene:~
β-Carotene:120 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.13 mg
Vitamin B-1:40 mcg
Vitamin B-2:90 mcg
Vitamin B-3:450 mcg
Vitamin B-5:200 mcg
Vitamin B-6:160 mcg
Vitamin B-9:24 mcg
Food folate:24 mcg
Dietary Folate Equivalent:24 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.50 mg
Vitamin C:17.90 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:120 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.30 mcg
Calcium (Ca):16 mg
Copper (Cu):50 mcg
Fluoride (F):~
Iron (Fe):370 mcg
Magnesium (Mg):18 mg
Manganese (Mn):170 mcg
Phosphorus (P):38 mg
Potassium (K):0.26 g
Selenium (Se):0.20 mcg
Sodium (Na):8 mg
Zinc (Zn):320 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.11 g
Dietary Fiber:1 g
Sugars Total:2.50 g
Fructose:1.38 g
Galactose:~
Glucose/Dextrose:1.07 g
Lactose:~
Maltose:~
Sucrose:50 mg
Starch:~
Proteins Total:1.21 g
Essential amino acids
Phenylalanine:40 mg
Leucine:70 mg
Methionine:10 mg
Lysine:60 mg
Isoleucine:40 mg
Valine:50 mg
Threonine:20 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:50 mg
Non-essential amino acids
Alanine:60 mg
Aspartic acid:0.14 g
Betaine:~
Cystine:10 mg
Glutamic acid:0.12 g
Glycine:40 mg
Hydroxyproline:~
Proline:30 mg
Serine:40 mg
Tyrosine:30 mg
Fats Total:0.32 g
Saturated fatty acids:80 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:90 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:3 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:1 mg
Hexadecanoic/Palmitic [16:0]:40 mg
Heptadecanoic/Margaric [17:0]:2 mg
Octadecanoic/Stearic [18:0]:6 mg
Eicosanoic/Arachidic [20:0]:1 mg
Docosanoic/Behenic [22:0]:3 mg
Tetracosanoic/Lignoceric [24:0]:3 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:2 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2 mg
[16:1 cis]:2 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7 mg
[18:1 cis]:7 mg
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:30 mg
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 mg
[18:3 Ω-3 c,c,c]:60 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.58 g
Caffeine:~
Theobromine:~
Product Type:Zucchini
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_fJ
Did you know?...Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
Related: Squash, summer, scallop, cooked, boiled, drained, without salt
Squash, summer, zucchini, includes skin, cooked, boiled, drained, without salt
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