Grey squash.
Grey squash.

Grey Squash, like other Summer squash is ingredient in “schumaakwe cakes” and is used externally for rheumatism and swelling.

A poultice of seeds and blossoms is applied to cactus scratches.

Fresh squash is cut into spiral strips, folded into hanks and hung up to dry for winter use.

The blossoms are cooked in grease and used as a delicacy in combination with other foods.

Fresh squash, either whole or in pieces, is roasted in ashes and used for food.

The gourds made into cups, ladles, and dippers and put to various uses.

GreenPoint’s Summer Squash includes: Italian, yellow and grey. They take 1000 acres out of cultivation and are commercialized from September to June.

Winter squash, all varieties, raw
Nutritional value per 100 g (3.5 oz)
Energy 143 kJ (34 kcal)
Carbohydrates
8.59 g
Sugars 2.2 g
Dietary fiber 1.5 g
Fat
0.13 g
Protein
0.95 g
 Vitamins
Vitamin A equiv.

beta-carotene
lutein zeaxanthin
(9%)

68 μg

(8%)

820 μg

38 μg
Thiamine (B1)
(3%)

0.03 mg

Riboflavin (B2)
(5%)

0.062 mg

Niacin (B3)
(3%)

0.5 mg

Pantothenic acid (B5)
(4%)

0.188 mg

Vitamin B6
(12%)

0.156 mg

Folate (B9)
(6%)

24 μg

Vitamin C
(15%)

12.3 mg

 Minerals
Calcium
(3%)

28 mg

Iron
(4%)

0.58 mg

Magnesium
(4%)

14 mg

Manganese
(8%)

0.163 mg

Phosphorus
(3%)

23 mg

Potassium
(7%)

350 mg


  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Summer squash. (2016, October 18). In Wikipedia, The Free Encyclopedia. Retrieved 18:31, October 18, 2016, from https://en.wikipedia.org/w/index.php?title=Summer_squash&oldid=744998153