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

115 calories in 1 cup, cubes

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Calories in Squash, winter, acorn, cooked, baked, with salt
Squash, winter, acorn, cooked, baked, with salt Suggest a better name
115 calories in 1 cup, cubes
1 cup, cubes = 205g ≈ 0.452lb ≈ 7.23oz
0.56 calories / gram
1 Weight Watchers point
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Calorie Sources:93% carbohydrates; 5% proteins; 2% fats
Fats:0.29 g (2 calories, 0% by weight)
Carbohydrates:29.89 g (107 calories, 15% by weight)
Proteins:2.30 g (6 calories, 1% by weight)
Alcohol:~
Water:169.94 g (83% by weight)
Fat Composition:63% polyunsaturated; 25% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:9.02 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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Vitamin A:877 IU
Retinol:~
Retinol Activity Equivalent:43.05 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:328.00 mcg
Vitamin B-2:20.50 mcg
Vitamin B-3:1.80 mg
Vitamin B-5:1.02 mg
Vitamin B-6:389.50 mcg
Vitamin B-9:38.95 mcg
Food folate:38.95 mcg
Dietary Folate Equivalent:38.95 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:22.14 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):90.20 mg
Copper (Cu):164.00 mcg
Fluoride (F):~
Iron (Fe):1.91 mg
Magnesium (Mg):88.15 mg
Manganese (Mn):492.00 mcg
Phosphorus (P):92.25 mg
Potassium (K):0.90 g
Selenium (Se):1.43 mcg
Sodium (Na):0.49 g
Zinc (Zn):348.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:29.89 g
Dietary Fiber:9.02 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.30 g
Essential amino acids
Phenylalanine:82.00 mg
Leucine:0.12 g
Methionine:20.50 mg
Lysine:82.00 mg
Isoleucine:82.00 mg
Valine:82.00 mg
Threonine:61.50 mg
Tryptophan:20.50 mg
Histidine:41.00 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:82.00 mg
Aspartic acid:0.25 g
Betaine:~
Cystine:20.50 mg
Glutamic acid:0.39 g
Glycine:82.00 mg
Hydroxyproline:~
Proline:82.00 mg
Serine:82.00 mg
Tyrosine:61.50 mg
Fats Total:0.29 g
Saturated fatty acids:41.00 mg
Monounsaturated fatty acids:20.50 mg
Polyunsaturated fatty acids:0.10 g
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]:2.05 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:41.00 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.15 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]:2.05 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:18.45 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]:41.00 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:61.50 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:2.58 g
Caffeine:~
Theobromine:~
Product Type:Squash
Weight Watchers Points:1 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?...After slicing onions, wash your hands in cold water, then rub them with salt.
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