Hubbard squash boiled mashed with salt (1 cup, mashed, 236 g) has 71 calories, 3.5 g protein, 15.2 g carbohydrate and 0.9 g fat, according to USDA FoodData Central. 100 g has 30 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 cup, mashed (236 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 71 | 30 | |
| Total fat | 0.9 g | 1% | 0.37 g |
| Saturated fat | 0.2 g | 1% | 0.08 g |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | 0.1 g | 0.03 g | |
| Polyunsaturated fat | 0.4 g | 0.16 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 569 mg | 25% | 241 mg |
| Total carbohydrate | 15.2 g | 6% | 6.46 g |
| Dietary fiber | 6.8 g | 24% | 2.9 g |
| Total sugars | 6.9 g | 2.93 g | |
| Added sugars | 0 g | 0% | 0 g |
| Protein | 3.5 g | 1.48 g | |
| Vitamins | |||
| Vitamin D | 0 mcg | 0% | 0 mcg |
| Vitamin A | 472 mcg | 52% | 200 mcg |
| Vitamin C | 15 mg | 17% | 6.5 mg |
| Vitamin E | 0.28 mg | 2% | 0.12 mg |
| Vitamin K | 2.4 mcg | 2% | 1 mcg |
| Thiamin (B1) | 0.1 mg | 8% | 0.04 mg |
| Riboflavin (B2) | 0.07 mg | 5% | 0.03 mg |
| Niacin (B3) | 0.79 mg | 5% | 0.33 mg |
| Vitamin B6 | 0.24 mg | 14% | 0.1 mg |
| Folate (DFE) | 24 mcg | 6% | 10 mcg |
| Vitamin B12 | 0 mcg | 0% | 0 mcg |
| Choline | 21 mg | 4% | 8.7 mg |
| Minerals | |||
| Calcium | 24 mg | 2% | 10 mg |
| Iron | 0.66 mg | 4% | 0.28 mg |
| Potassium | 505 mg | 11% | 214 mg |
| Magnesium | 31 mg | 7% | 13 mg |
| Phosphorus | 33 mg | 3% | 14 mg |
| Zinc | 0.24 mg | 2% | 0.1 mg |
| Copper | 0.11 mg | 12% | 0.05 mg |
| Manganese | 0.3 mg | 13% | 0.13 mg |
| Selenium | 0.71 mcg | 1% | 0.3 mcg |
| Other | |||
| Water | 215 g | 91.1 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 cup, mashed | 236 g | 71 | 15.2 g | 3.5 g | 0.9 g | 6.8 g | 6.9 g |
| 100 g | 100 g | 30 | 6.5 g | 1.5 g | 0.4 g | 2.9 g | 2.9 g |
| 1 oz | 28.4 g | 9 | 1.8 g | 0.4 g | 0.1 g | 0.8 g | 0.8 g |
Hubbard squash boiled mashed with salt (1 cup, mashed, 236 g) has 71 calories. 100 g has 30 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 70.
Hubbard squash boiled mashed with salt (1 cup, mashed, 236 g) has 472 mcg of vitamin A, 52% of the Daily Value. 100 g has 200 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Hubbard squash boiled mashed with salt (1 cup, mashed, 236 g) has 569 mg of sodium, 25% of the Daily Value. 100 g has 241 mg. That is 20% DV or more per serving, which the FDA treats as high.
100 g of hubbard squash boiled mashed with salt has 30 calories, 1.48 g protein, 6.46 g carbohydrate, 2.9 g fiber, 2.93 g sugars and 0.37 g fat.
About 74% of the calories in hubbard squash boiled mashed with salt come from carbohydrate, 9% from fat and 17% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of hubbard squash boiled mashed with salt, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 0.9 g | 1 % |
| Saturated / Saturés | 0 g + Trans 0 g | 1 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 570 mg | 25 % |
| Carbohydrate / Glucides | 15 g | 6 % |
| Fibre / Fibres | 7 g | 24 % |
| Sugars / Sucres | 7 g | 7 % |
| Protein / Protéines | 3 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 24 mg | 2 % |
| Iron / Fer | 1 mg | 4 % |
| Potassium | 505 mg | 15 % |
| Per 100g | |
|---|---|
| Energy | 126 kJ / 30 kcal |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Carbohydrate | 6.5 g |
| of which sugars | 2.9 g |
| Protein | 1.5 g |
| Salt | 0.6 g |
| Per 100g | Per 236g | %RI* | |
|---|---|---|---|
| Energy | 126 kJ 30 kcal |
296 kJ 71 kcal |
3.5% |
| Fat | 0 gg | 0.9g | 1.2% |
| of which saturates | 0 gg | 0.2g | <1% |
| Carbohydrate | 6.5g | 15g | 5.9% |
| of which sugars | 2.9g | 6.9g | 7.7% |
| Fibre | 2.9g | 6.8g | - |
| Protein | 1.5g | 3.5g | 7% |
| Salt | 0.60g | 1.4g | 24% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 170538: "Squash, winter, hubbard, cooked, boiled, mashed, with salt". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗