Squash (winter), Cooked

Produce Description:

Squash is a relative of the cucumber and the melon. Its name comes from the Indian word askutasquash, which means eaten raw or uncooked. Squash can work to prevent cancer, boost the metabolism and prevent diabetes.

Overview
Nutrition
Varieties

Squash contains the antioxidants lutein and zeaxanthin, which improve eye health. Squash is rich in B vitamins that help with the metabolism. The seeds in squash and the oil from its seeds act as antimicrobials and antiparasitics.

The antioxidants in squash help prevent macular degeneration and cataracts. Squash can help regulate blood sugar. Zinc and magnesium help prevent Type II diabetes. Omega-3 fats, lutein, zeaxanthin, beta-carotene and homogalacturonan help prevent inflammation. The seeds in squash help treat intestinal tapeworms and other parasites. Squash is also used to treat benign prostatic hyperplasia or enlarged prostate glands. The antioxidants and anti-inflammatory nutrients give squash cancer-preventing properties.

Alanine: 0.037 g -

Arginine: 0.049 g -

Aspartic acid: 0.095 g -

Calcium, Ca: 22 mg -

Carbohydrate, by difference: 8.85 g -

Carotene, alpha: 682 Âµg -

Carotene, beta: 2793 Âµg -

Copper, Cu: 0.082 mg -

Cysteine: 0.008 g -

Fatty acids, total monounsaturated: 0.026 g -

Fatty acids, total polyunsaturated: 0.147 g -

Fatty acids, total saturated: 0.072 g -