Squash, winter, hubbard, cooked, boiled, mashed, with salt

30 calories in 100 g

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Calories in Squash, winter, hubbard, cooked, boiled, mashed, with salt
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30 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.30 calories / gram
0 Weight Watchers points
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Calorie Sources:77% carbohydrates; 12% proteins; 10% fats
Fats:0.37 g (3 calories, 0% by weight)
Carbohydrates:6.46 g (23 calories, 6% by weight)
Proteins:1.48 g (4 calories, 1% by weight)
Alcohol:~
Water:91.10 g (91% by weight)
Fat Composition:63% polyunsaturated; 29% saturated; 8% monounsaturated
Trans Fat :~
Dietary Fiber:2.90 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, mashed
Food Group:Vegetables and Vegetable Products
USDA #:11869
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Squash, winter, acorn, cooked, baked, with salt
Vitamin A:4005 IU
Retinol:~
Retinol Activity Equivalent:200 mcg
α-Carotene:529 mcg
β-Carotene:2.14 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:20 mcg
Vitamin B-3:330 mcg
Vitamin B-5:290 mcg
Vitamin B-6:100 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:8.70 mg
Vitamin C:6.50 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:120 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1 mcg
Calcium (Ca):10 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):280 mcg
Magnesium (Mg):13 mg
Manganese (Mn):120 mcg
Phosphorus (P):14 mg
Potassium (K):0.21 g
Selenium (Se):0.30 mcg
Sodium (Na):0.24 g
Zinc (Zn):100 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.46 g
Dietary Fiber:2.90 g
Sugars Total:2.93 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.48 g
Essential amino acids
Phenylalanine:50 mg
Leucine:80 mg
Methionine:10 mg
Lysine:50 mg
Isoleucine:50 mg
Valine:60 mg
Threonine:40 mg
Tryptophan:20 mg
Histidine:20 mg
Arginine:80 mg
Non-essential amino acids
Alanine:60 mg
Aspartic acid:0.15 g
Betaine:~
Cystine:10 mg
Glutamic acid:0.25 g
Glycine:50 mg
Hydroxyproline:~
Proline:50 mg
Serine:50 mg
Tyrosine:50 mg
Fats Total:0.37 g
Saturated fatty acids:70 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:0.15 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 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:60 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7 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 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 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]: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]: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:0.59 g
Caffeine:~
Theobromine:~
Product Type:Squash
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...Addicted smokers tend to use more nicotine over time. The habit usually grows. What starts out as 5 or 10 cigarettes a day usually becomes a pack or two a day habit eventually.
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