Squash, winter, all varieties, cooked, baked, with salt
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 |
|---|---|---|---|
| 89210 | - | Water | |
| 2800 | - | Fiber, total dietary | |
| 890 | - | Protein | |
| 690 | - | ASH, TOTAL | |
| 350 | - | Total lipid (fat) | |
| 241 | - | Potassium, K | |
| 22 | - | Calcium, Ca | |
| 19 | - | Phosphorus, P | |
| 13 | - | Magnesium, Mg | |
| 2.793 | - | Carotene, beta | |
| 1.8 | - | Vitamin C | |
| 1.415 | - | Lutein + zeaxanthin | |
| 0.682 | - | Carotene, alpha | |
| 0.495 | - | Niacin | |
| 0.44 | - | Iron, Fe | |
| 0.234 | - | Pantothenic acid | |
| 0.22 | - | Zinc, Zn | |
| 0.2 | - | Betaine | |
| 0.187 | - | Manganese, Mn | |
| 0.161 | - | Vitamin B-6 | |
| 0.082 | - | Copper, Cu | |
| 0.067 | - | Riboflavin | |
| 0.02 | - | Folic acid | |
| 0.016 | - | Thiamin |