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Squash, summer, zucchini, includes skin, raw
Carbohydrates 3.11 g Proteins 1.21 g Fats 0.32 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 12 kcal Protein 5 kcal Fat 3 kcal
Histidine 0.026 g Isoleucine 0.044 g Leucine 0.071 g Lysine 0.067 g Methionine 0.018 g Phenylalanine 0.043 g Threonine 0.029 g Tryptophan 0.01 g Valine 0.054 g
Total polyunsaturated 0.091 g Omega 3 (n-3) 0.061 g Omega 6 (n-6) 0.03 g Total monounsaturated 0.011 g Total saturated 0.084 g Total trans 0 g Cholesterol 0 mg
Vitamin C 17.9 mg Folate, total 24 µg Folate, DFE 24 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.094 mg Vitamin B-3 (Niacin) 0.451 mg Vitamin B-5 (Pantothenic acid) 0.204 mg Vitamin B-6 0.163 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) 4.3 µg
Calcium, Ca 16 mg Iron, Fe 0.37 mg Magnesium, Mg 18 mg Phosphorus, P 38 mg Potassium, K 261 mg Sodium, Na 8 mg Zinc, Zn 0.32 mg Copper, Cu 0.053 mg Manganese, Mn 0.177 mg Selenium, Se 0.2 µg
n-6 : n-3 ratio:
1 : 2
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:
0.5
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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