Food

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

Vegetables and Vegetable Products

Energy per 100 g

30kcal

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Nutrition
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From the source's cup weight and ICMR-NIN household measures

Energy

NutrientPortionPer 100 g
Energy
60 kcal
30 kcal

Macros

NutrientPortionPer 100 g
Protein
2.9 g
1.5 g
Carbohydrate
12.9 g
6.5 g
Fat
0.7 g
0.4 g
Fibre
5.8 g
2.9 g
Sugars
5.8 g
2.9 g

Fats

NutrientPortionPer 100 g
Saturated fat
0.2 g
0.1 g
Monounsaturated fat
0.1 g
0 g
Polyunsaturated fat
0.3 g
0.2 g
Trans fat
0 g
0 g
Cholesterol
0 mg
0 mg

Minerals

NutrientPortionPer 100 g
Sodium
480 mg
241 mg
Potassium
426 mg
214 mg
Calcium
20 mg
10 mg
Iron
0.6 mg
0.3 mg
Magnesium
26 mg
13 mg
Phosphorus
28 mg
14 mg
Zinc
0.2 mg
0.1 mg

Vitamins

NutrientPortionPer 100 g
Vitamin A
398 µg
200 µg
Vitamin C
12.9 mg
6.5 mg
Vitamin D
0 µg
0 µg
Vitamin E
0.2 mg
0.1 mg
Vitamin K
2 µg
1 µg
Thiamin (B1)
0.08 mg
0.04 mg
Riboflavin (B2)
0.06 mg
0.03 mg
Niacin (B3)
0.7 mg
0.3 mg
Vitamin B6
0.2 mg
0.1 mg
Folate
20 µg
10 µg
Vitamin B12
0 µg
0 µg

Other

NutrientPortionPer 100 g
Water
181 g
91.1 g

Not reported by the source: 0 nutrients.

Servings
Use grams so home portions stay clear.
1 katori, mashed (200 ml)
199 g
From the source's cup weight and ICMR-NIN household measures
1 small katori, mashed (155 ml)
155 g
From the source's cup weight and ICMR-NIN household measures
1 large katori, mashed (360 ml)
359 g
From the source's cup weight and ICMR-NIN household measures
1 cup, mashed
236 g
Macro split
Share of energy from protein, carbs and fat.

17%

Protein

74%

Carbs

9%

Fat

Where this comes from
Source and licence details for this food.
Source
USDA FoodData Central, SR Legacy
Licence
CC0-1.0
Attribution
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central.
Quality
analysed
Source id
170538