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Squash, winter, all varieties, raw
Carbohydrates 8.59 g Proteins 0.95 g Fats 0.13 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 34 kcal Protein 4 kcal Fat 1 kcal
Histidine 0.027 g Isoleucine 0.057 g Leucine 0.082 g Lysine 0.053 g Methionine 0.018 g Phenylalanine 0.057 g Threonine 0.043 g Tryptophan 0.021 g Valine 0.062 g
Total polyunsaturated 0.056 g Omega 3 (n-3) 0.035 g Omega 6 (n-6) 0.021 g Total monounsaturated 0.01 g Total saturated 0.027 g Total trans 0 g Cholesterol 0 mg
Vitamin C 12.3 mg Folate, total 24 µg Folate, DFE 24 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.062 mg Vitamin B-3 (Niacin) 0.5 mg Vitamin B-5 (Pantothenic acid) 0.188 mg Vitamin B-6 0.156 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 68 µg Vitamin E (alpha-tocopherol) 0.12 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 1.1 µg
Calcium, Ca 28 mg Iron, Fe 0.58 mg Magnesium, Mg 14 mg Phosphorus, P 23 mg Potassium, K 350 mg Sodium, Na 4 mg Zinc, Zn 0.21 mg Copper, Cu 0.071 mg Manganese, Mn 0.163 mg Selenium, Se 0.4 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:
0.6
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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