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.
| 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 |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|