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Low-calorie source of potassium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
16
KCAL / 100G
Carbs
3.4g
· 73%
Protein
0.8g
· 17%
Fat
0.2g
· 10%
Fiber
1.1g
Vitamins
Vitamin C
8.1mg · 9% DV
B6
0.1mg · 6% DV
B5
0.18mg · 4% DV
Folate
15µg · 4% DV
Minerals
Potassium ⭐
262mg · 8% DV
Magnesium
16mg · 4% DV
Phosphorus
30mg · 4% DV
Calcium
15mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Boiled yellow squash has 16 calories per 100 grams. That makes it a very low-calorie vegetable option.
Boiled yellow squash provides 0.8 grams of protein per 100 grams. It is not a high-protein food.
Yes, it contains 3.4 grams of carbohydrates per 100 grams. This is a relatively low amount.
Yes, boiled yellow squash contains just 0.2 grams of fat per 100 grams. It is a very low-fat food.
Boiled yellow squash contains 1.1 grams of fiber per 100 grams. It can contribute to your overall daily fiber intake.
The glycemic index of boiled yellow squash is 15. This places it in the low-GI range.
Yes, based on the provided diet compatibility, boiled yellow squash is suitable for keto. It is also low in carbs and calories per 100 grams.
Yes, boiled yellow squash is compatible with both vegan and vegetarian diets. It is also listed as suitable for flexitarian and Mediterranean eating patterns.
Yes, boiled yellow squash is listed as gluten-free. It fits a gluten-free diet based on the provided information.
Boiled yellow squash is classified as minimally processed. This means it remains close to its original vegetable form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.