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Squash, winter, acorn, raw
Carbohydrates 10.42 g Proteins 0.8 g Fats 0.1 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 42 kcal Protein 3 kcal Fat 1 kcal
Histidine 0.015 g Isoleucine 0.031 g Leucine 0.045 g Lysine 0.029 g Methionine 0.01 g Phenylalanine 0.031 g Threonine 0.024 g Tryptophan 0.011 g Valine 0.034 g
Total polyunsaturated 0.042 g Omega 3 (n-3) 0.026 g Omega 6 (n-6) 0.016 g Total monounsaturated 0.007 g Total saturated 0.021 g Total trans 0 g Cholesterol 0 mg
Vitamin C 11 mg Folate, total 17 µg Folate, DFE 17 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.01 mg Vitamin B-3 (Niacin) 0.7 mg Vitamin B-5 (Pantothenic acid) 0.4 mg Vitamin B-6 0.154 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 18 µg Vitamin E (alpha-tocopherol) - mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) - µg
Calcium, Ca 33 mg Iron, Fe 0.7 mg Magnesium, Mg 32 mg Phosphorus, P 36 mg Potassium, K 347 mg Sodium, Na 3 mg Zinc, Zn 0.13 mg Copper, Cu 0.065 mg Manganese, Mn 0.167 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
1 : 1.6
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:
0.62
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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