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Squash, summer, all varieties, raw
Carbohydrates 3.35 g Proteins 1.21 g Fats 0.18 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 13 kcal Protein 5 kcal Fat 2 kcal
Histidine 0.025 g Isoleucine 0.042 g Leucine 0.069 g Lysine 0.065 g Methionine 0.017 g Phenylalanine 0.041 g Threonine 0.028 g Tryptophan 0.011 g Valine 0.053 g
Total polyunsaturated 0.089 g Omega 3 (n-3) 0.056 g Omega 6 (n-6) 0.033 g Total monounsaturated 0.016 g Total saturated 0.044 g Total trans 0 g Cholesterol 0 mg
Vitamin C 17 mg Folate, total 29 µg Folate, DFE 29 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.142 mg Vitamin B-3 (Niacin) 0.487 mg Vitamin B-5 (Pantothenic acid) 0.155 mg Vitamin B-6 0.218 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 10 µg Vitamin E (alpha-tocopherol) 0.12 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 3 µg
Calcium, Ca 15 mg Iron, Fe 0.35 mg Magnesium, Mg 17 mg Phosphorus, P 38 mg Potassium, K 262 mg Sodium, Na 2 mg Zinc, Zn 0.29 mg Copper, Cu 0.051 mg Manganese, Mn 0.175 mg Selenium, Se 0.2 µg
n-6 : n-3 ratio:
1 : 1.7
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
0.59
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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