Butternut squash, also known in Australia and New Zealand as butternut pumpkin or gramma, and “Batana” in Sri Lanka is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts.
GreenPoint’s Winter Squash includes: Butternut, Acorn, Kabocha and Spaguetti Squash. They take 800 acres out of cultivation and are commercialized from November to August.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 188 kJ (45 kcal) |
|
Carbohydrates
|
11.69 g
|
| Dietary fiber | 2 g |
|
Fat
|
0.1 g
|
|
Protein
|
1 g
|
| Vitamins | |
| Vitamin A equiv.
beta-carotene
|
(67%)
532 μg (39%)
4226 μg |
| Thiamine (B1) |
(9%)
0.1 mg |
| Riboflavin (B2) |
(2%)
0.02 mg |
| Niacin (B3) |
(8%)
1.2 mg |
| Pantothenic acid (B5) |
(8%)
0.4 mg |
| Vitamin B6 |
(12%)
0.154 mg |
| Folate (B9) |
(7%)
27 μg |
| Vitamin C |
(25%)
21 mg |
| Vitamin E |
(10%)
1.44 mg |
| Minerals | |
| Calcium |
(5%)
48 mg |
| Iron |
(5%)
0.7 mg |
| Magnesium |
(10%)
34 mg |
| Manganese |
(10%)
0.202 mg |
| Phosphorus |
(5%)
33 mg |
| Potassium |
(7%)
352 mg |
| Zinc |
(2%)
0.15 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|