Squash, winter, all varieties, cooked, baked, without 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 | ||
8850 | Carbohydrate | ||
3300 | Sugars, total | ||
2800 | Fiber, total dietary | ||
890 | Protein | ||
690 | ASH, TOTAL | ||
350 | Total lipid (fat) | ||
241 | Potassium, K | ||
147 | Fatty acids, total polyunsaturated | ||
72 | Fatty acids, total saturated | ||
26 | Fatty acids, total monounsaturated | ||
22 | Calcium, Ca | ||
19 | Phosphorus, P | ||
13 | Magnesium, Mg | ||
10.6 | Choline, total | ||
9.6 | Vitamin C | ||
2.793 | Carotene, beta | ||
1.415 | Lutein + zeaxanthin | ||
1 | Sodium, Na | ||
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 | ||
0.12 | Vitamin E (alpha-tocopherol) | ||
0.082 | Copper, Cu | ||
0.067 | Riboflavin | ||
0.02 | Folic acid | ||
0.016 | Thiamin | ||
0.0044 | Vitamin K (phylloquinone) | ||
0.0004 | Selenium, Se |