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Squash, winter, hubbard, cooked, baked, with salt |
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Squash, winter, hubbard, cooked, baked, with salt (USDA#11868) |
| Serving Size 1 cup, cubes |
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| Water 85g |
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| Calories 50 |
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| Energy 208kj |
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| Protein 2g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 10g |
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| Calcium, Ca 17mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 22mg |
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| Phosphorus, P 23mg |
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| Potassium 358mg |
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| Sodium 244mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 4mg |
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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 7mg |
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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 0mg |
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| Folate, total 16mcg |
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| Folic acid 0mcg |
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| Folate, food 16mcg |
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| Folate, DFE 16mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 6035IU |
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| Vitamin A, RAE 302mcg_RAE |
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| Retinol 0mcg |
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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 0g |
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| Fatty acids, total monounsaturated 4g |
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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 2g |
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| Threonine 4g |
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| Isoleucine 5g |
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| Leucine 8g |
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| Lysine 0g |
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| Methionine 1g |
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| Cystine 1g |
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| Phenylalanine 5g |
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| Tyrosine 5g |
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| Valine 6g |
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| Arginine 8g |
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| Histidine 2g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 5g |
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| Serine 5g |
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Squash, winter, hubbard, 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 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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| 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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| A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard). The ... |
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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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| 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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