Squash, summer, scallop, cooked, boiled, drained, with salt
Nutrient composition relative to common foods - Squash, summer, scallop, cooked, boiled, drained, with salt
Macronutrient composition - Carbs, Fats and Protein - as percentage of calories in Squash, summer, scallop, cooked, boiled, drained, with salt 
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Nutritional Information |
|
| Serving Size: cup slices | |
|
|
29 |
|
|
0.31g |
| 0.05g | |
| 0g | |
| 0mg | |
| 426.6mg | |
|
|
5.94g |
| 3.42g | |
| 2.7g | |
|
|
1.85g |
Detailed nutritional information and nutrient hierarchy for macro and micronutrients (including available amino acid composition, fat types, fiber and sugar as well as vitmains and minerals) in Squash, summer, scallop, cooked, boiled, drained, with salt
Complete Nutritional Information
Alanine: 0.09 g
Arginine: 0.07 g
Aspartic acid: 0.22 g
Calcium: 27 mg
Calories: 29 kcal
Carbohydrate: 5.94 g
Carotene alpha: 0 mg
Carotene beta: 91.8 mg
Cholesterol: 0 mg
Choline: 11.16 mg
Copper: 0.14 mg
Cryptoxanthin beta: 0 mg
Cystine: 0.02 g
Fat: 0.31 g
Fiber: 3.42 g
Folate: 37.8 mcg
Folate dfe: 37.8 mg
Folate food: 37.8 mcg
Folic acid: 0 mcg
Glutamic acid: 0.2 g
Glycine: 0.05 g
Histidine: 0.04 g
Iron: 0.59 mg
Isoleucine: 0.05 g
Leucine: 0.11 g
Linoleic acid: 0.04 g
Lutein and zeaxanthin: 450 mcg
Lycopene: 0 mcg
Lysine: 0.09 g
Magnesium: 34.2 mg
Manganese: 0.22 mg
Methionine: 0.02 g
Monounsaturated fat: 0.02 mg
Niacin: 0.83 mg
Omega-6: 0.04 mg
Pantothenic acid: 0.13 mg
Phenylalanine: 0.05 g
Phosphorus: 50.4 mg
Polyunsaturated fat: 0.13 mg
Potassium: 252 mg
Proline: 0.05 g
Protein: 1.85 g
Retinol: 0 mg
Riboflavin: 0.04 mg
Saturated fat: 0.05 g
Selenium: 0.36 mcg
Serine: 0.07 g
Sodium: 426.6 mg
Sugars: 2.7 g
Thiamin: 0.09 mg
Threonine: 0.04 g
Trans fat: 0 g
Tryptophan: 0.02 g
Tyrosine: 0.04 g
Valine: 0.07 g
Vitamin a: 153 IU
Vitamin a rae: 7.2 mg
Vitamin b12: 0 mcg
Vitamin b12 added: 0 mg
Vitamin b6: 0.14 mg
Vitamin c: 19.44 mg
Vitamin d: 0 mcg
Vitamin d d2 and d3: 0 mg
Vitamin e: 0.22 mg
Vitamin e added: 0 mg
Vitamin k: 6.3 mcg
Water: 171 mg
Zinc: 0.43 mg
