Squash, Winter, Butternut, Cooked, Baked, With Salt

Serving Size 100 grams

Nutritional Value and Analysis

Squash, Winter, Butternut, Cooked, Baked, With Salt with a serving size of 100 grams has a total of 40 calories with 0.09 grams of fat. The serving size is equivalent to 100 grams of food and contains 0.81 calories from fat. This item is classified as vegetables and vegetable products foods.

This food is a good source of vitamin a, vitamin a and rae . Squash, Winter, Butternut, Cooked, Baked, With Salt is a low fat food because it contains less than 3 grams of fat per serving.

Vitamin A 223% of DV

A serving of 100 grams of squash, winter, butternut, cooked, baked, with salt has 223% of the recommended daily needs of vitamin a.

Vitamin A, RAE 62% of DV

A serving of 100 grams of squash, winter, butternut, cooked, baked, with salt has 62% of the recommended daily needs of vitamin a, rae.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 40 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 10.5g 4%
Dietary Fiber 3.2g 13%
Sugars 2g
Protein 1g
Vitamin A 223% Vitamin C 25%
Calcium 3% Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A11155 IU223%
Vitamin A, RAE558 µg62%
Alpha Carotene1130 µg-
Beta Carotene4570 µg-
Beta Cryptoxanthin3116 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120 µg0%
Vitamin B-60.12 mg7%
Vitamin C15.1 mg25%
Vitamin D0 IU0%
Vitamin E1.29 mg9%
Vitamin K1 µg1%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate10.49 g4%
Sugars1.97 g8%
Fiber3.2 g13%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat0.09 g0%
Saturated Fats0.02 g0%
→ Lauric Acid0 g-
→ Myristic Acid0 g-
→ Palmitic Acid0.02 g-
→ Stearic Acid0 g-
Monounsaturated Fats0.01 g-
→ Palmitoleic Acid0 g-
→ Oleic Acid 0.01 g-
Polyunsaturated Fats0.04 g-
→ Linolenic Acid (18:2)0.01 g-
→ Linolenic Acid (18:3)0.02 g-
Trans Fats0 g0%

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein0.9 g2%
→ Alanine0.04 g-
→ Arginine0.05 g-
→ Aspartic acid0.1 g-
→ Cystine0.01 g-
→ Glutamic acid0.16 g-
→ Glycine0.03 g-
→ Histidine0.02 g2%
→ Isoleucine0.04 g3%
→ Leucine0.05 g2%
→ Lysine0.03 g1%
→ Methionine0.01 g1%
→ Phenylalanine0.04 g2%
→ Proline0.03 g-
→ Serine0.04 g-
→ Threonine0.03 g2%
→ Tryptophan0.01 g3%
→ Tyrosine0.03 g1%
→ Valine0.04 g3%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium41 mg3%
Copper0.07 mg8%
Iron0.6 mg3%
Magnesium29 mg7%
Manganese0.17 mg7%
Phosphorus27 mg2%
Potassium284 mg6%
Selenium0.5 µg1%
Sodium240 mg10%
Zinc0.13 mg1%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol0 mg0%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash0.72 g-
Caffeine0 mg-
Theobromine0 mg-
Water87.8 g-

Calories Burn off Time

How long would it take to burn off Squash, Winter, Butternut, Cooked, Baked, With Salt with 40calories? A brisk walk for 9 minutes, jogging for 4 minutes, or hiking for 7 minutes will help your burn off the calories in squash, winter, butternut, cooked, baked, with salt.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less8 minutes
Dancing7 minutes
Golfing7 minutes
Hiking7 minutes
Light Gardening7 minutes
Stretching13 minutes
Walking - 3.5 mph9 minutes
Weight Training - light workout11 minutes
Aerobics5 minutes
Basketball5 minutes
Bicycling - 10 mph or more4 minutes
Running - 5 mph4 minutes
Swimming5 minutes
Walking - 4.5 mph5 minutes
Weight Training - vigorous workout5 minutes
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium