Squash, winter, spaghetti, cooked, boiled, drained, or 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 |
---|---|---|---|
92300 | Water | ||
6460 | Carbohydrate | ||
2530 | Sugars, total | ||
1400 | Fiber, total dietary | ||
660 | Protein | ||
320 | ASH, TOTAL | ||
260 | Total lipid (fat) | ||
126 | Fatty acids, total polyunsaturated | ||
117 | Potassium, K | ||
62 | Fatty acids, total saturated | ||
22 | Fatty acids, total monounsaturated | ||
21 | Calcium, Ca | ||
18 | Sodium, Na | ||
14 | Phosphorus, P | ||
11 | Magnesium, Mg | ||
7.5 | Choline, total | ||
3.5 | Vitamin C | ||
0.81 | Niacin | ||
0.355 | Pantothenic acid | ||
0.34 | Iron, Fe | ||
0.2 | Zinc, Zn | ||
0.12 | Vitamin E (alpha-tocopherol) | ||
0.099 | Vitamin B-6 | ||
0.059 | Carotene, beta | ||
0.038 | Thiamin | ||
0.035 | Copper, Cu | ||
0.022 | Riboflavin | ||
0.015 | Carotene, alpha | ||
0.008 | Folic acid | ||
0.0008 | Vitamin K (phylloquinone) | ||
0.0003 | Selenium, Se |