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Squash, winter, acorn, cooked, boiled, mashed, without salt

83 calories in 1 cup, mashed

Calories in Squash, winter, acorn, cooked, boiled, mashed, without salt
Squash, winter, acorn, cooked, boiled, mashed, without salt Suggest a better name
83 calories in 1 cup, mashed
1 cup, mashed = 245g ≈ 0.540lb ≈ 8.64oz
0.34 calories / gram
0 Weight Watchers points
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Calorie Sources:93% carbohydrates; 5% proteins; 2% fats
Fats:0.20 g (2 calories, 0% by weight)
Carbohydrates:21.54 g (77 calories, 9% by weight)
Proteins:1.64 g (4 calories, 1% by weight)
Alcohol:~
Water:219.76 g (90% by weight)
Fat Composition:65% polyunsaturated; 22% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:6.37 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, mashed
Food Group:Vegetables and Vegetable Products
USDA #:11484
Tags: acorn squash;
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Vitamin A:2002 IU
Retinol:~
Retinol Activity Equivalent:100.45 mcg
α-Carotene:~
β-Carotene:1.20 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:161.70 mcg
Vitamin B-1:245 mcg
Vitamin B-2:19.60 mcg
Vitamin B-3:1.30 mg
Vitamin B-5:735 mcg
Vitamin B-6:269.50 mcg
Vitamin B-9:26.95 mcg
Food folate:26.95 mcg
Dietary Folate Equivalent:26.95 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:15.92 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):63.70 mg
Copper (Cu):122.50 mcg
Fluoride (F):~
Iron (Fe):1.37 mg
Magnesium (Mg):63.70 mg
Manganese (Mn):343 mcg
Phosphorus (P):66.15 mg
Potassium (K):0.64 g
Selenium (Se):0.98 mcg
Sodium (Na):7.35 mg
Zinc (Zn):269.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.54 g
Dietary Fiber:6.37 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.64 g
Essential amino acids
Phenylalanine:49 mg
Leucine:73.50 mg
Methionine:19.60 mg
Lysine:49 mg
Isoleucine:49 mg
Valine:49 mg
Threonine:49 mg
Tryptophan:24.50 mg
Histidine:24.50 mg
Arginine:73.50 mg
Non-essential amino acids
Alanine:49 mg
Aspartic acid:0.17 g
Betaine:~
Cystine:14.70 mg
Glutamic acid:0.27 g
Glycine:49 mg
Hydroxyproline:~
Proline:49 mg
Serine:49 mg
Tyrosine:49 mg
Fats Total:0.20 g
Saturated fatty acids:24.50 mg
Monounsaturated fatty acids:14.70 mg
Polyunsaturated fatty acids:73.50 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]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:24.50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.90 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.70 mg
[18:1 cis]:~
[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]:24.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:49 mg
[18:3 Ω-3 c,c,c]:~
[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:1.86 g
Caffeine:~
Theobromine:~
Product Type:Squash
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Light olive oils also have a higher 'smoke point,' so they may be used for high heat sauteing or frying.
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