Pumpkin, cooked, boiled, drained, with salt

49 calories in 1 cup, mashed

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Calories in Pumpkin, cooked, boiled, drained, with salt
Pumpkin, cooked, boiled, drained, with salt Suggest a better name
49 calories in 1 cup, mashed
1 cup, mashed = 245g ≈ 0.540lb ≈ 8.64oz
0.20 calories / gram
0 Weight Watchers points
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Calorie Sources:88% carbohydrates; 9% proteins; 3% fats
Fats:0.17 g (1 calorie, 0% by weight)
Carbohydrates:12 g (43 calories, 5% by weight)
Proteins:1.76 g (4 calories, 1% by weight)
Alcohol:~
Water:229.54 g (94% by weight)
Fat Composition:70% saturated; 21% monounsaturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:2.69 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, mashed
Food Group:Vegetables and Vegetable Products
USDA #:11845
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Vitamin A:12230 IU
Retinol:~
Retinol Activity Equivalent:612.50 mcg
α-Carotene:852.60 mcg
β-Carotene:5.14 mg
β-Cryptoxanthin:3.55 mg
Lycopene:~
Lutein + Zeaxanthin:2.48 mg
Vitamin B-1:73.50 mcg
Vitamin B-2:171.50 mcg
Vitamin B-3:1 mg
Vitamin B-5:490 mcg
Vitamin B-6:98 mcg
Vitamin B-9:22.05 mcg
Food folate:22.05 mcg
Dietary Folate Equivalent:22.05 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:15.19 mg
Vitamin C:11.51 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.96 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.96 mcg
Calcium (Ca):36.75 mg
Copper (Cu):220.50 mcg
Fluoride (F):~
Iron (Fe):1.40 mg
Magnesium (Mg):22.05 mg
Manganese (Mn):196 mcg
Phosphorus (P):73.50 mg
Potassium (K):0.56 g
Selenium (Se):0.49 mcg
Sodium (Na):0.58 g
Zinc (Zn):563.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:12 g
Dietary Fiber:2.69 g
Sugars Total:2.50 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.76 g
Essential amino acids
Phenylalanine:49 mg
Leucine:73.50 mg
Methionine:19.60 mg
Lysine:73.50 mg
Isoleucine:49 mg
Valine:49 mg
Threonine:49 mg
Tryptophan:22.05 mg
Histidine:24.50 mg
Arginine:73.50 mg
Non-essential amino acids
Alanine:49 mg
Aspartic acid:0.17 g
Betaine:~
Cystine:4.90 mg
Glutamic acid:0.32 g
Glycine:24.50 mg
Hydroxyproline:~
Proline:24.50 mg
Serine:73.50 mg
Tyrosine:73.50 mg
Fats Total:0.17 g
Saturated fatty acids:73.50 mg
Monounsaturated fatty acids:22.05 mg
Polyunsaturated fatty acids:9.80 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]:2.45 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:12.25 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:49 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]:12.25 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.25 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]:4.90 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.90 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:1.52 g
Caffeine:~
Theobromine:~
Product Type:Pumpkin
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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