Squash, winter, acorn, cooked, boiled, mashed, without salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 6.5 MG | 7% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 11 UG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 41 UG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 26 MG | 2% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 27 MG | 2% | |
| Potassium, K | 263 MG | 6% | |
| Sodium, Na | 3 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in calories (34 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of dietary fiber (2.6g per 100g).
About Squash, winter, acorn, cooked, boiled, mashed, without salt
Mashed boiled acorn squash is considerably lighter than the baked version, largely because boiling adds water and dilutes the starch. The result is smooth, somewhat thin, and mild in flavor. Fiber and carbohydrate drop noticeably compared to baked. It works as a puree base or a side dish, though it tends to need more seasoning than roasted or baked preparations. Not the most nutritionally potent form, but still gentle and easy to eat.
Dietary Information
Squash, winter, acorn, cooked, boiled, mashed, without salt is considered low-fat, very low in calories, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 34 calories per 100 grams, Squash, winter, acorn, cooked, boiled, mashed, without salt gets 8% of its calories from protein, 103% from carbohydrates, and 2% from fat. This is lower than most foods and comparable to fruits and vegetables.
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