Squash, winter, spaghetti, raw
* 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 | 2.1 MG | 2% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 1.0 MG | 6% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 12 UG | 3% | |
| Choline, total | 8.2 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) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 12 MG | 1% | |
| Potassium, K | 108 MG | 2% | |
| Sodium, Na | 17 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 (31 kcal per 100g), suitable for weight management.
- Very low in fat (0.6g per 100g).
About Squash, winter, spaghetti, raw
This oblong-shaped vegetable has a hard, yellow or ivory rind and is known for its unique flesh that separates into spaghetti-like strands when cooked. It's a low-calorie food, providing only 31 calories per 100 grams, making it an excellent choice for those watching their calorie intake. With 1.5 grams of fiber per serving, it can contribute to digestive health and help maintain a feeling of fullness. The vegetable is also a good source of vitamins C and B6, as well as minerals like manganese and potassium.
In the kitchen, this versatile vegetable can be prepared in numerous ways. It's often baked or microwaved whole, then cut open and the flesh scraped out with a fork to create the characteristic noodle-like strands. These can be used as a low-carb substitute for pasta, topped with various sauces or mixed with vegetables and proteins. It can also be roasted, steamed, or boiled and used in casseroles, salads, or as a side dish. Its mild, slightly sweet flavor pairs well with a variety of herbs, spices, and other ingredients, making it a popular choice for those looking to add more vegetables to their diet or reduce their carbohydrate intake.
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