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Squash, winter, acorn, cooked, baked, with salt

56 calories in 100 g

Calories in Squash, winter, acorn, cooked, baked, with salt
Squash, winter, acorn, cooked, baked, with salt Suggest a better name
56 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.56 calories / gram
0 Weight Watchers points
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Calorie Sources:93% carbohydrates; 5% proteins; 2% fats
Fats:0.14 g (1 calorie, 0% by weight)
Carbohydrates:14.58 g (52 calories, 15% by weight)
Proteins:1.12 g (3 calories, 1% by weight)
Alcohol:~
Water:82.90 g (83% by weight)
Fat Composition:63% polyunsaturated; 25% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:4.40 g (4% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, cubes
Refuse:20 %
Refuse Description:Rind
Food Group:Vegetables and Vegetable Products
USDA #:11864
Tags: acorn squash;
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Squash, winter, acorn, cooked, baked, without salt
Vitamin A:428 IU
Retinol:~
Retinol Activity Equivalent:21 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:160 mcg
Vitamin B-2:10 mcg
Vitamin B-3:880 mcg
Vitamin B-5:500 mcg
Vitamin B-6:190 mcg
Vitamin B-9:19 mcg
Food folate:19 mcg
Dietary Folate Equivalent:19 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:10.80 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):44 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):930 mcg
Magnesium (Mg):43 mg
Manganese (Mn):240 mcg
Phosphorus (P):45 mg
Potassium (K):0.44 g
Selenium (Se):0.70 mcg
Sodium (Na):0.24 g
Zinc (Zn):170 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.58 g
Dietary Fiber:4.40 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.12 g
Essential amino acids
Phenylalanine:40 mg
Leucine:60 mg
Methionine:10 mg
Lysine:40 mg
Isoleucine:40 mg
Valine:40 mg
Threonine:30 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:60 mg
Non-essential amino acids
Alanine:40 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:10 mg
Glutamic acid:0.19 g
Glycine:40 mg
Hydroxyproline:~
Proline:40 mg
Serine:40 mg
Tyrosine:30 mg
Fats Total:0.14 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids: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]:1 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 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]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9 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]:20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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:1.26 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
Shorter URL for this page:http://calobonga.com/_Hd
Did you know?...Antibiotic residues in milk result in the development of antibiotic resistance in bacteria that are prevalent in humans. This reduces the effectiveness of antibiotics used to treat human diseases.
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