Squash, winter, spaghetti, cooked, boiled, drained, or baked, 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 | 3.5 MG | 4% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.8 MG | 5% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 7.5 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.8 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 14 MG | 1% | |
| Potassium, K | 117 MG | 2% | |
| Sodium, Na | 18 MG | 1% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 0.3 UG | 1% |
Nutrition Highlights
- Very low in calories (27 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
About Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt
This versatile vegetable is a favorite among those seeking low-calorie, nutrient-dense foods. When cooked, its flesh naturally separates into strands resembling spaghetti, making it a popular substitute for pasta. With only 27 calories per 100 grams, it's an excellent choice for weight management. It provides a modest amount of protein at 0.7 grams and contains 6.5 grams of carbohydrates, with 1.4 grams coming from dietary fiber. The minimal fat content of 0.3 grams makes it a heart-healthy option. Rich in vitamins A and C, as well as several B vitamins, this vegetable supports immune function and overall health. Its high water content contributes to hydration, while the fiber aids in digestive health and promotes feelings of fullness.
In the kitchen, this vegetable shines as a creative alternative to traditional pasta dishes. After baking or boiling, the flesh can be scraped out with a fork to create noodle-like strands. These can be topped with marinara sauce, pesto, or other favorite pasta accompaniments for a lower-carb meal. It also works well in casseroles, stir-fries, or as a base for vegetable-based "pasta" salads. Some people enjoy it simply seasoned with herbs and olive oil as a side dish. Its mild flavor allows it to absorb the tastes of accompanying ingredients, making it a versatile component in various culinary creations. For those following gluten-free or low-carbohydrate diets, this vegetable offers a satisfying way to enjoy familiar dishes without the typical pasta calories and carbs.
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