Calories in Squash, spaghetti, peeled, seeded, raw
Generic food Raw Vegetables
These values are for the raw food. Cooking changes the water content and some nutrients, so cooked versions are listed separately below.
The data comes from USDA FoodData Central: Foundation Foods, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories | not reported | |
| Total fat | not reported | |
| Saturated fat | not reported | |
| Sodium M | 0.31 mg | 0% |
| Total carbohydrates | not reported | |
| Dietary fiber M | 1.4 g | 5% |
| Total sugars M | 4 g | |
| Protein C | 0.79 g | 2% |
| Vitamin C M | 5.6 mg | 6% |
| Vitamin B6 M | 0.1 mg | 6% |
| Biotin (B7) M | 1.6 µg | 5% |
| Folate (B9) M | 12.7 µg | 3% |
| Calcium M | 16.6 mg | 1% |
| Iron M | 0.031 mg | 0.2% |
| Magnesium M | 13.3 mg | 3% |
| Phosphorus M | 17 mg | 1% |
| Potassium M | 267 mg | 6% |
| Zinc M | 0.11 mg | 1% |
| Copper M | 0.058 mg | 6% |
| Manganese M | 0.091 mg | 4% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
Not enough macronutrient data for a calorie breakdown.
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein0.79 gin the lowest quarter of vegetables and vegetable products (median 2 g)
- Fiber1.4 gin the lowest quarter of vegetables and vegetable products (median 2.2 g)
- Sugars4 gin the top quarter of vegetables and vegetable products (median 2.3 g)
- Sodium0.31 mgin the lowest quarter of vegetables and vegetable products (median 36 mg)
- Water92.8 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (5)
| Sucrose M | 1.2 g |
|---|---|
| Glucose M | 1.5 g |
| Fructose M | 1.3 g |
| Lactose M | 0.031 g |
| Maltose M | 0.031 g |
Other components (3)
| Water M | 92.8 g |
|---|---|
| Nitrogen M | 0.13 g |
| Ash M | 0.59 g |
Other forms of Squash
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tomato, red, ripe, raw Raw | 18 | 0.88 g | 3.9 g | 0.2 g |
| Iceberg lettuce, raw Raw | 14 | 0.9 g | 3 g | 0.14 g |
| Tomatillos, dehusked, raw Raw | n/a | 1.1 g | n/a | n/a |
| Cabbage, napa, leaf, destemmed, raw Raw | n/a | 1.1 g | n/a | n/a |
| Green bell pepper, raw Raw | 20 | 0.86 g | 4.6 g | 0.17 g |
| Shallots, bulb, peeled, root removed, raw Raw | n/a | 1.4 g | n/a | n/a |
| Celery, raw Raw | 14 | 0.69 g | 3 g | 0.17 g |
| Cucumber, with peel, raw Raw | 15 | 0.65 g | 3.6 g | 0.11 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How much protein is in raw squash?
Raw squash contains 0.79 g of protein per 100 g (2% of the 50 g Daily Value), or 0.67 g in reference amount, racc (85 g). Compared with other vegetables and vegetable products, that is in the lowest quarter (median 2 g).
How much sodium is in raw squash?
100 g contains 0.31 mg of sodium, 0% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Foundation Foods, record dated April 24, 2025. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Foundation Foods, record 2727579. License: CC0 1.0 (U.S. public domain). Source record dated April 24, 2025. Imported November 6, 2026.
Last updated: . Data quality score: 55/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.