Squash, winter, spaghetti

About this record

Squash, winter, spaghetti is listed here under Vegetables, with the preparation “Boiled”, from the source record “Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt”. 30 of 34 nutrients have a value per 100 g (missing here: Iodine, Biotin (B7); missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Pantothenic acid (B5): 345th of 670 foods with a value (0.355 mg per 100 g)
• Manganese: 357th of 688 foods with a value (0.109 mg per 100 g)
• Niacin (B3): 401st of 758 foods with a value (0.81 mg per 100 g)
• Calcium: 451st of 790 foods with a value (21 mg per 100 g)
• Sodium: 450th of 740 foods with a value (18 mg per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Raw

Source record: Squash, winter, spaghetti, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Squash, winter, spaghetti, baked or boiled, drained” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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