Squash, winter, spaghetti, baked or boiled, drained
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 92300 | - | Water | |
| 1400 | - | Fiber, total dietary | |
| 660 | - | Protein | |
| 320 | - | ASH, TOTAL | |
| 260 | - | Total lipid (fat) | |
| 117 | - | Potassium, K | |
| 21 | - | Calcium, Ca | |
| 18 | - | Sodium, Na | |
| 14 | - | Phosphorus, P | |
| 11 | - | Magnesium, Mg | |
| 3.5 | - | Vitamin C | |
| 0.81 | - | Niacin | |
| 0.355 | - | Pantothenic acid | |
| 0.34 | - | Iron, Fe | |
| 0.2 | - | Zinc, Zn | |
| 0.099 | - | Vitamin B-6 | |
| 0.038 | - | Thiamin | |
| 0.035 | - | Copper, Cu | |
| 0.022 | - | Riboflavin | |
| 0.008 | - | Folic acid |