Butternut Squash Bake - 180 calories

Manufacturer Classic Cooking Inc.

Product Information and Ingredients

Butternut Squash Bake is manufactured by Classic Cooking Inc. with a suggested serving size of 1 BAKE (198 g) and 180 calories per serving. The nutritional value of a suggested serving of butternut squash bake includes 55 mg of cholesterol, 0 mg of sodium, 33 grams of carbohydrates, 5 grams of dietary fiber, 18 grams of sugar and 8 grams of proteins.

The product's manufacturer code is UPC: 704863017082.

This product is a good source of vitamin a but is high in sugars.

Butternut Squash Bake is a low fat food because it contains less than 3 grams of fat per suggested serving.

Sugars 143% of DV

A serving of 1 BAKE (198 g) of butternut squash bake has 143% of the recommended daily intake of sugars.

Vitamin A 238% of DV

A serving of 1 BAKE (198 g) of butternut squash bake has 238% of the recommended daily needs of vitamin a.

Ingredient List

  • Butternut Squash
  • Hubbard Squash
  • Egg Whites
  • Sugar
  • Whole Eggs
  • Corn Starch
  • Soluble Corn Fiber
  • Sea Salt
UPC Code: 704863017082
Butternut Squash Bake UPC Bar Code UPC: 704863017082

Nutrition Facts

Serving Size 1 BAKE (198 g)

Amount Per Serving
Calories 180 Calories from Fat 18
% Daily Value*
Total Fat 2g 6%
Saturated Fat 0.5g 5%
Trans Fat 0g
Cholesterol 55mg 36%
Sodium 0mg 0%
Total Carbohydrate 33g 22%
Dietary Fiber 5g 40%
Sugars 18g
Protein 8g
Vitamin A 238% Vitamin C 29%
Calcium 3% Iron 8%

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

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 91 Calories from Fat 9
% Daily Value*
Total Fat 1g 3%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 28mg 18%
Sodium 68mg 6%
Total Carbohydrate 16.7g 11%
Dietary Fiber 2.5g 20%
Sugars 9g
Protein 4g
Vitamin A 120% Vitamin C 15%
Calcium 2% Iron 4%

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

Butternut Squash Bake Nutritional Value

Nutrient Suggested Serving 1 BAKE (198 g) Standard Serving 100g
Energy180 kcal (18%)91 kcal (9%)
Protein8 g (31%)4.04 g (16%)
Total Lipid (fat)2 g (6%)1.01 g (3%)
Carbohydrate, By Difference33.01 g (22%)16.67 g (11%)
Fiber, Total Dietary5 g (40%)2.5 g (20%)
Sugars, Total18 g (143%)9.09 g (72%)
Calcium, Ca20 mg (3%)10 mg (2%)
Iron, Fe0.71 mg (8%)0.36 mg (4%)
Sodium, Na135 mg (11%)68 mg (6%)
Vitamin C, Total Ascorbic Acid8.9 mg (29%)4.5 mg (15%)
Vitamin A, Iu5999 IU (238%)3030 IU (120%)
Fatty Acids, Total Saturated0.5 g (5%)0.25 g (2%)
Fatty Acids, Total Trans0 g (0%)0 g (0%)
Cholesterol55 mg (36%)28 mg (18%)

Calories Burn off Time

How long would it take to burn off Classic Cooking Inc. Butternut Squash Bake with 180 calories? A brisk walk for 39 minutes, jogging for 18 minutes, or hiking for 30 minutes will help your burn off the calories in butternut squash bake.

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 less38 minutes
Dancing33 minutes
Golfing33 minutes
Hiking30 minutes
Light Gardening33 minutes
Stretching60 minutes
Walking - 3.5 mph39 minutes
Weight Training - light workout50 minutes
Aerobics23 minutes
Basketball25 minutes
Bicycling - 10 mph or more18 minutes
Running - 5 mph18 minutes
Swimming21 minutes
Walking - 4.5 mph24 minutes
Weight Training - vigorous workout25 minutes


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.
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