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Squash, winter, butternut, raw
Carbohydrates 11.69 g Proteins 1 g Fats 0.1 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 47 kcal Protein 4 kcal Fat 1 kcal
Histidine 0.019 g Isoleucine 0.039 g Leucine 0.057 g Lysine 0.037 g Methionine 0.012 g Phenylalanine 0.039 g Threonine 0.03 g Tryptophan 0.014 g Valine 0.043 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 21 mg Folate, total 27 µg Folate, DFE 27 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.02 mg Vitamin B-3 (Niacin) 1.2 mg Vitamin B-5 (Pantothenic acid) 0.4 mg Vitamin B-6 0.154 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 532 µg Vitamin E (alpha-tocopherol) 1.44 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 1.1 µg
Calcium, Ca 48 mg Iron, Fe 0.7 mg Magnesium, Mg 34 mg Phosphorus, P 33 mg Potassium, K 352 mg Sodium, Na 4 mg Zinc, Zn 0.15 mg Copper, Cu 0.072 mg Manganese, Mn 0.202 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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