Summer squash are squashes that are harvested when immature, while the rind is still tender and edible.
Nearly all summer squashes are varieties of Cucurbita pepo, though not all Cucurbita pepo are considered summer squashes.
Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes.
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 |
|