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Squash, winter, spaghetti, raw
Carbohydrates 6.91 g Proteins 0.64 g Fats 0.57 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 28 kcal Protein 3 kcal Fat 5 kcal
Histidine 0.011 g Isoleucine 0.024 g Leucine 0.034 g Lysine 0.022 g Methionine 0.007 g Phenylalanine 0.024 g Threonine 0.018 g Tryptophan 0.009 g Valine 0.026 g
Total polyunsaturated 0.239 g Omega 3 (n-3) 0.149 g Omega 6 (n-6) 0.09 g Total monounsaturated 0.042 g Total saturated 0.117 g Total trans 0 g Cholesterol 0 mg
Vitamin C 2.1 mg Folate, total 12 µg Folate, DFE 12 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.018 mg Vitamin B-3 (Niacin) 0.95 mg Vitamin B-5 (Pantothenic acid) 0.36 mg Vitamin B-6 0.101 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 6 µg Vitamin E (alpha-tocopherol) 0.13 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 0.9 µg
Calcium, Ca 23 mg Iron, Fe 0.31 mg Magnesium, Mg 12 mg Phosphorus, P 12 mg Potassium, K 108 mg Sodium, Na 17 mg Zinc, Zn 0.19 mg Copper, Cu 0.037 mg Manganese, Mn 0.125 mg Selenium, Se 0.3 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:
0.61
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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