Hubbard Squash
Description
Hubbard squash is a hard-shelled winter squash.
Available August through March with peak supplies October through December.
Caloric Content
| 1 | |
| Calories: | 35 |
| Protein: | 1.75 gm |
| Carbohydrates: | 7.61 gm |
| Fiber: | 1.22 gm |
| Total fats: | .44 gm |
| Saturated fats: | .090 gm |
| Unsaturated fats: | .217 gm |
| Cholesterol: | 0 mg |
1. Boiled - 1/2 cup mashed, 118 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 4726 | 5000 IU |
| Thiamine: | .050 | 1.7 mg |
| Vitamin B-2: | .033 | 1.7 mg |
| Vitamin B-6: | .122 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .394 | 20 mg |
| Pantothenic Acid: | .350 | 10 mg |
| Folic acid: | 11.5 | 400 mcg |
| Vitamin C: | 7.7 | 60 mg |
| Vitamin E: | - | 30 IU |
1. Boiled - 1/2 cup mashed, 118 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 12 | 1000 mg |
| Copper: | .055 | 2 mg |
| Iron: | .33 | 18 mg |
| Magnesium: | 16 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 17 | 1000 mg |
| Potassium: | 252 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 6 | n/a mg |
| Zinc: | .11 | 15 mg |
1. Boiled - 1/2 cup mashed, 118 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .025 gm |
| Threonine: | .052 gm |
| Isoleucine: | .068 gm |
| Leucine: | .099 gm |
| Lysine: | .065 gm |
| Methionine: | .021 gm |
| Cysteine: | .015 gm |
| Phenylalanine: | .068 gm |
| Tyrosine: | .059 gm |
| Valine: | .076 gm |
| Arginine: | .097 gm |
| Histidine: | .033 gm |
| Alanine: | .073 gm |
| Aspartic acid: | .188 gm |
| Glutamic acid: | .306 gm |
| Glycine: | .065 gm |
| Proline: | .063 gm |
| Serine: | .068 gm |
1. Boiled - 1/2 cup mashed, 118 grams
References
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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