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Squash, winter, all varieties, cooked, baked, with salt |
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Squash, winter, all varieties, cooked, baked, with salt (USDA#11863) |
| Serving Size 1 cup, cubes |
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| Water 89g |
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| Calories 39 |
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| Energy 162kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 2g |
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| Sugars 3g |
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| Calcium, Ca 14mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 8mg |
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| Phosphorus, P 20mg |
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| Potassium 437mg |
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| Sodium 237mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 9mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 7mg |
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| Folate, total 28mcg |
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| Folic acid 0mcg |
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| Folate, food 28mcg |
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| Folate, DFE 28mcg_DFE |
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| Choline, total 10mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 5223IU |
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| Vitamin A, RAE 261mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 4mcg |
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| Fatty acids, total saturated 0g |
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| 12:0 3g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 4g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 9g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 1g |
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| Threonine 0g |
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| Isoleucine 3g |
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| Leucine 5g |
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| Lysine 3g |
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| Methionine 1g |
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| Cystine 8g |
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| Phenylalanine 3g |
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| Tyrosine 2g |
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| Valine 3g |
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| Arginine 4g |
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| Histidine 1g |
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| Alanine 3g |
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| Aspartic acid 9g |
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| Glutamic acid 0g |
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| Glycine 3g |
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| Proline 3g |
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| Serine 3g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 2793mcg |
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| Carotene, alpha 682mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 1415mcg |
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Squash, winter, all varieties, cooked, baked, with salt usda nutrition - Related Content |
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| This is an easy way to prepare hard-rind winter squash, without peeling before cooking. If the squash fits the cooker, just wash and cook it whole. Otherwise cut it to size--so it works either way. |
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| Use any variety of winter squash you prefer; since it isn't necessary to peel the uncooked squash, this is a good way to use the lumpy, hard-to-peel varieties. |
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| This easy, healthy dish is slightly sweet - a great way to get the kids to "eat their vegetables." |
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| Pureed butternut squash adds delicious flavor to this fantastic, old-fashioned cornbread favorite. |
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| This creamy, pureed soup is the perfect starter course for a fall or winter meal. |
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Winter Squash Preparation | Winter Squash Cooking | Tips
Winter Squash
Squash: The fruits of various members of the gourd family, which fall into two ... |
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Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
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The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties. ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A pumpkin-like squash that is large and round, easily growing to a size of 15 to 25 pounds at maturity. With a flat-ribbed outer skin that turns orange or bluish-green when ripe, ... |
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| A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin ... |
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| Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup. Butternut ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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