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.
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.
Burn Off Time
Bicycling - 10 mph or less
Walking - 3.5 mph
Weight Training - light workout
Bicycling - 10 mph or more
Running - 5 mph
Walking - 4.5 mph
Weight Training - vigorous workout
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.
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