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Squash, zucchini, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 88 % 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Water 95 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Kilojoules 71 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 17 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.2 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Saturated fatty acids 0.1 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.08 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C16:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C18:2n-6 0.05 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.1 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.1 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.05 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 2.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Mono+Di saccharides 2.2 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0.5 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Protein 1.3 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 46 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 550 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.3 alfa-TE 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Thiamin 0.03 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Riboflavin 0.02 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Niacin 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin B6 0.07 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Folate 34 µg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 5 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Calcium 27 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Iron 0.4 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Sodium 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Potassium 341 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Magnesium 24 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Zinc 0.3 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Selenium 1 µg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Copper 0.08 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Phosphorus 40 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Iodine 1.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1208 Squash
C0140 Fruit, peel present, core, pit or seed present
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Vegetables, raw and frozen

Food Groups