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Squash Nutrition Facts

2 calories in 1 slice

Calories in Squash
Squash, summer, all varieties, raw
2 calories in Squash, 1 slice
1 slice = 10g ≈ 0.022lb ≈ 0.35oz
0.16 calories / gram
0 Weight Watchers points
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Calorie Sources:73% carbohydrates; 18% proteins; 9% fats
Fats:17.82 mg
Carbohydrates:0.33 g (1 calorie, 3% by weight)
Proteins:0.12 g
Alcohol:~
Water:9.37 g (95% by weight)
Fat Composition:62% polyunsaturated; 31% saturated; 8% monounsaturated
Trans Fat :~
Dietary Fiber:0.11 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, sliced
1 large
1 medium
1 slice
1 small
Scientific Name:Cucurbita spp.
Refuse:5 %
Refuse Description:Ends
Food Group:Vegetables and Vegetable Products
USDA #:11641
Tags: summer squash;
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Calories in Towelgourd
Vitamin A:20 IU
Retinol:~
Retinol Activity Equivalent:0.99 mcg
α-Carotene:~
β-Carotene:11.88 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:210.37 mcg
Vitamin B-1:3.96 mcg
Vitamin B-2:13.86 mcg
Vitamin B-3:47.52 mcg
Vitamin B-5:14.85 mcg
Vitamin B-6:20.79 mcg
Vitamin B-9:2.87 mcg
Food folate:2.87 mcg
Dietary Folate Equivalent:2.87 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:663.30 mcg
Vitamin C:1.68 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:11.88 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):1.49 mg
Copper (Cu):4.95 mcg
Fluoride (F):~
Iron (Fe):34.65 mcg
Magnesium (Mg):1.68 mg
Manganese (Mn):16.83 mcg
Phosphorus (P):3.76 mg
Potassium (K):25.94 mg
Selenium (Se):0.02 mcg
Sodium (Na):198.00 mcg
Zinc (Zn):28.71 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.33 g
Dietary Fiber:0.11 g
Sugars Total:0.22 g
Fructose:94.05 mg
Galactose:~
Glucose/Dextrose:74.25 mg
Lactose:~
Maltose:~
Sucrose:2.97 mg
Starch:~
Proteins Total:0.12 g
Essential amino acids
Phenylalanine:3.96 mg
Leucine:5.94 mg
Methionine:990 mcg
Lysine:5.94 mg
Isoleucine:3.96 mg
Valine:4.95 mg
Threonine:1.98 mg
Tryptophan:990 mcg
Histidine:1.98 mg
Arginine:4.95 mg
Non-essential amino acids
Alanine:5.94 mg
Aspartic acid:13.86 mg
Betaine:~
Cystine:990 mcg
Glutamic acid:11.88 mg
Glycine:3.96 mg
Hydroxyproline:~
Proline:2.97 mg
Serine:3.96 mg
Tyrosine:2.97 mg
Fats Total:17.82 mg
Saturated fatty acids:3.96 mg
Monounsaturated fatty acids:990 mcg
Polyunsaturated fatty acids:7.92 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]:99 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:99 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.97 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:396 mcg
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]:99 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:990 mcg
[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]:2.97 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.95 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:61.38 mg
Caffeine:~
Theobromine:~
Product Type:Squash
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
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Squash, summer, all varieties, cooked, boiled, drained, without salt
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