Nutrition Facts
Serving Size: 100g
Calories209
Total Fat0.6g
Saturated Fat0.0g
Total Carbs10.8g
Fiber4.9g
Sugars4.9g
Protein2.5g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
7.9
Inflammation
7.0
Hormonal
7.2
Gut Health
10.0
Skin Health
5.0
Brain Health
8.5
Bone Health
7.3
Sleep
6.7
Exercise
6.2
Longevity
5.2
Detox
6.7
Immunity
7.2
Pral
6.5
Satiety
0.0
Nutrient Density
6.0
Bioavailability
2.9
Electrolyte
5.3
Methylation
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 209.0 kJ | — |
| Protein | 2.5 g | 5% DV |
| Total Fat | 0.6 g | 1% DV |
| Carbohydrate | 10.8 g | 4% DV |
| Fiber | 4.9 g | 18% DV |
| Sugar | 4.9 g | 10% DV |
| Sodium | 244.0 mg | 11% DV |
| Calcium | 17.0 mg | 1% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 22.0 mg | 5% DV |
| Phosphorus | 23.0 mg | 2% DV |
| Potassium | 358.0 mg | 8% DV |
| Zinc | 0.1 mg | 1% DV |
| Vitamin C | 9.5 mg | 11% DV |
| Vitamin B6 | 0.2 mg | 10% DV |
| Folate | 16.0 µg | 4% DV |
| Vitamin A | 335.0 µg | 37% DV |
| Vitamin E | 0.2 mg | 1% DV |
| Vitamin K | 1.6 µg | 1% DV |
| Selenium | 0.6 µg | 1% DV |
Fatty Acid Breakdown
| Fatty Acid | Amount / 100g |
|---|---|
| saturated fat | 0.128g |
| monounsaturated fat | 0.046g |
| polyunsaturated fat | 0.260g |
| trans fat | 0.000g |
Compare Squash, winter, hubbard, baked, with salt With...
Abiyuch, raw
290 calAcerola juice, raw
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399 calAgave, cooked (Southwest)
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290 calAcerola juice, raw
96 calAcerola, (west indian cherry), raw
134 calAcorn stew (Apache)
399 calAgave, cooked (Southwest)
563 cal
Health Condition Relevance
Skin Health
vitamin c, vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Inflammation
vitamin c, fiber. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Pcos
magnesium, fiber. Insulin resistance drives 70%+ of PCOS. These nutrients improve insulin sensitivity, reduce androgen.
Hormonal & Metabolic Impact
🧬 Vitamin B6 → Progesterone, Dopamine (10% DV)
Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.
🧬 Fiber → Estrogen, Insulin (18% DV)
Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.
🧬 Sugar → Insulin, Cortisol (10% DV)
Rapid blood sugar spikes → insulin surges → cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.
Frequently Asked Questions
How does Squash, winter, hubbard, baked, with salt support gut health?
Squash, winter, hubbard, baked, with salt contains 4.9g of fiber per 100g (18% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Squash, winter, hubbard, baked, with salt affect hormones?
Yes — Squash, winter, hubbard, baked, with salt is rich in fiber (18% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production. vitamin b6 supports Progesterone and Dopamine production. sugar supports Insulin and Cortisol production.
Is Squash, winter, hubbard, baked, with salt good for blood pressure?
Yes. Squash, winter, hubbard, baked, with salt provides 358mg of potassium per 100g (8% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 1.5.
How filling is Squash, winter, hubbard, baked, with salt?
Squash, winter, hubbard, baked, with salt has a satiety score of 6.5/10. The 4.9g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.