Squash, butternut, baked

Butternut squash is a vegetable, and the values here describe the baked flesh only, without the skin or seeds. It mainly provides carbohydrate, along with fibre and some vitamins and minerals. Per 100g, it contains 8.4g of carbohydrate, 2.1g of fibre, 1.4g of protein and 124µg of vitamin A, expressed as retinol equivalent.

Fibre supports normal bowel function, while vitamin A contributes to normal vision and immune function. The carbohydrate in this baked squash is listed as sugars, which occur naturally in the vegetable. Fat content is low, with only traces of saturated fat and salt recorded. Added oil, butter or salt will change the nutritional content of the finished dish. Full nutrient figures are in the tables below.