Spaghetti Squash
Description
Spaghetti squash, the fruit of a cross between a summer and winter squash, a vinelike gourd of the genus Curcurbita. It has a semi-soft, bright yellow shell. The interior is stringy yellow and seperates into spaghetti-like strands when cooked.
Spaghetti squash, which is often used as a vegetable, is extremely rich in vitamin A, zinc, and potassium, while containing lesser, but significant amounts of vitamin C and copper.
Available throughout the year, with peak supplies in December through February.
Caloric Content
| 1 | 2 | |
| Calories: | 17 | 23 |
| Protein: | .32 | .51 gm |
| Carbohydrates: | 3.46 | 5.04 gm |
| Fiber: | .70 | 1.09 gm |
| Total fats: | .29 | .20 gm |
| Saturated fats: | .058 | .048 gm |
| Unsaturated fats: | .141 | .115 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1/2 cup cubes, 50 grams
2. Boiled, Drained - 1/2 cup, 78 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 25 | 86 | 5000 IU |
| Thiamine: | .019 | .030 | 1.7 mg |
| Vitamin B-2: | .009 | .017 | 1.7 mg |
| Vitamin B-6: | .051 | .077 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .475 | .632 | 20 mg |
| Pantothenic Acid: | .180 | .277 | 10 mg |
| Folic acid: | 6.0 | 6.2 | 400 mcg |
| Vitamin C: | 1.0 | 2.7 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1/2 cup cubes, 50 grams
2. Boiled, Drained - 1/2 cup, 78 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 11 | 17 | 1000 mg |
| Copper: | .019 | .027 | 2 mg |
| Iron: | .016 | .26 | 18 mg |
| Magnesium: | 6 | 8 | 400 mg |
| Manganese: | - | - | n/a mg |
| Phosphorus: | 6 | 11 | 1000 mg |
| Potassium: | 54 | 91 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 9 | 14 | n/a mg |
| Zinc: | .09 | .16 | 15 mg |
1. Raw - 1/2 cup cubes, 50 grams
2. Boiled, Drained - 1/2 cup, 78 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .005 | .007 gm |
| Threonine: | .009 | .014 gm |
| Isoleucine: | .012 | .019 gm |
| Leucine: | .017 | .027 gm |
| Lysine: | .011 | .017 gm |
| Methionine: | .004 | .005 gm |
| Cysteine: | .003 | .004 gm |
| Phenylalanine: | .012 | .019 gm |
| Tyrosine: | .010 | .016 gm |
| Valine: | .013 | .020 gm |
| Arginine: | .017 | .026 gm |
| Histidine: | .006 | .009 gm |
| Alanine: | .013 | .020 gm |
| Aspartic acid: | .032 | .050 gm |
| Glutamic acid: | .053 | .082 gm |
| Glycine: | .011 | .017 gm |
| Proline: | .011 | .016 gm |
| Serine: | .012 | .019 gm |
1. Raw - 1/2 cup cubes, 50 grams
2. Boiled, Drained - 1/2 cup, 78 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.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
