Squash

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The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash. Summer squash have thin skins, edible seeds and a short cooking time. They are very low in calories, high in vitamin C and high in fiber. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since it is very perishable. They can be stored for five days or less if wrapped in plastic and placed in the refrigerator. Summer squash can be prepared in several ways, such as steaming, baking, sautéing and deep-fat frying. Examples of summer squash are zucchini, pattypan and crookneck. Winter squash has thick skins, hard seeds, and very dense flesh that requires that it be cooked longer than summer squash. It is low in sodium, a good source of vitamin A, and high in fiber. They can be stored for extended periods of time, for a month or more if stored in a cool dry location. Winter squash is generally prepared by baking, steaming or simmering. Examples of winter squash are butternut, buttercup, turban, acorn and spaghetti.

USDA Nutrition Facts

Calories26
Protein0g
Total Fat0g
Total Carbohydrates5g
Sugars3g
Potassium205mg
Sodium20mg
Serving Size1 large
Calories21
Protein2g
Total Fat0g
Total Carbohydrates3g
Dietary Fiber1g
Potassium459mg
Sodium3mg
Cholesterol0mg
Serving Size1 cup, cubes
Calories31
Protein0g
Total Fat0g
Total Carbohydrates6g
Potassium108mg
Sodium17mg
Cholesterol0mg

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