Squash, Indian, cooked, boiled (Navajo)
You can easily calculate the calorie and nutritional values of Squash, Indian, cooked, boiled (Navajo) for different amounts (oz) by clicking on the CALCULATE button. You can analyze your nutrition history by adding food into your nutrition diary.
How many calories are in Squash, Indian, cooked, boiled (Navajo)?
Squash, Indian, cooked, boiled (Navajo) contains 16 calories per 100 grams. This value corresponds to about 1% of the daily energy expenditure of an adult burning about 2000 calories a day.
Calorie, carbohydrate, protein and fat percentages of Squash, Indian, cooked, boiled (Navajo)
100 grams of Squash, Indian, cooked, boiled (Navajo) contains 3.22 grams of carbohydrate, 0.31 grams of protein and 0.15 grams of fat. It consist of 88% carbohydrate, 8% protein and 4% fat. 83% of total calories of the food are from carbohydrate, 8% are from protein, 9% are from fat.
100 grams of Squash, Indian, cooked, boiled (Navajo) is approximately 1% of daily carbohydrate needs, 1% of protein needs and 0% of fat needs of an adult consuming about 2000 calories of energy a day.
Recommended percentages are 50-55% carbohydrate, 15-20% protein and 20-30% fat. Total nutrition content should be close to these percentages for healthy eating.
Calculate nutritional values of Squash, Indian, cooked, boiled (Navajo)
16 kcal
100 gram(s)
| Amount | 100 g |
|---|---|
| Calorie | 16 kcal |
| Carbohydrate, by difference | 3.22 g |
| Protein | 0.31 g |
| Total lipid (fat) | 0.15 g |
| Water | 96.21 g |
| Fiber, total dietary | 1.5 g |
| Sugar | 2.02 g |
| Thiamin | 0.01 mg |
| Riboflavin | 0.015 mg |
| Niacin | 0.102 mg |
| Pantothenic acid | 0.06 mg |
| Vitamin B-6 | 0.033 mg |
| Folate, total | 7 µg |
| Folate, food | 7 µg |
| Ash | 0.1 g |
| Source | USDA |
How many calories are in other foods in the food group American Indian/Alaska Native Foods?
Some of other foods in the food group American Indian/Alaska Native Foods are listed below. You can learn how many calories are contained in food by clicking on the relevant food and reach other nutritional values, especially carbohydrate, protein and fat.