Squash, hubbard

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• Nutrition value per 100 g 1 Cup, diced 1 Piece All links open in new tab
• Alcohol, ethyl 0 g
• Caffeine 0 mg
• Theobromine 0 mg
• Proteins and Amino Acids 2 g
  • Tryptophan 0.028 g
  • Threonine 0.06 g
  • Isoleucine 0.078 g
  • Leucine 0.114 g
  • Lysine 0.074 g
  • Methionine 0.025 g
  • Cystine 0.017 g
  • Phenylalanine 0.078 g
  • Tyrosine 0.067 g
  • Valine 0.086 g
  • Arginine 0.111 g
  • Histidine 0.037 g
  • Alanine 0.084 g
  • Aspartic acid 0.215 g
  • Glutamic acid 0.35 g
  • Glycine 0.074 g
  • Proline 0.071 g
  • Serine 0.078 g
• Carbohydrates (By Difference) 8.7 g
  • Sugars, total 3.95 g
  • Fiber, total dietary 3.9 g
• Ash (Minerals) 0.8 g
  • Calcium, Ca 14 mg
  • Iron, Fe 0.4 mg
  • Magnesium, Mg 19 mg
  • Phosphorus, P 21 mg
  • Potassium, K 320 mg
  • Sodium, Na 7 mg
  • Zinc, Zn 0.13 mg
  • Copper, Cu 0.064 mg
  • Manganese, Mn 0.179 mg
  • Selenium, Se 0.5 µg
• Vitamins 24.2093 mg*
  • Vitamin A (total, IU) 1367 iu
  • Vitamin A (total, RAE) 68 µg
    • Vitamin A1 (retinol) 0 µg
    • Provitamin A (beta-carotene) 820 µg
    • Provitamin A (alpha-carotene) 0 µg
    • Provitamin A (beta-cryptoxanthin) 0 µg
  • Vitamin E (alpha-tocopherol) 0.16 mg
  • Vitamin D, total, IU 0 iu
  • Vitamin D, total (D2 + D3) 0 µg
  • Lycopene (bright red carotenoid) 0 µg
  • Lutein + Zeaxanthin (yellow-red carotenoid) 0 µg
  • Vitamin C (ascorbic acid) 11 mg
  • Vitamin B1 (thiamin) 0.07 mg
  • Vitamin B2 (riboflavin) 0.04 mg
  • Vitamin B3 (niacin) 0.5 mg
  • Vitamin B5 (pantothenic acid) 0.4 mg
  • Vitamin B6 (pyridoxine) 0.154 mg
  • Vitamin B12 (cobalamin) 0 µg
  • Vitamin B4 (choline) 11.8 mg
  • Vitamin K1 (phylloquinone) 1.3 µg
  • Vitamin B9 (folate, DFE) 16 µg
    • Vitamin B9, total (folate) 16 µg
      • Vitamin B9 (folic acid) 0 µg
      • Vitamin B9 (folate, food) 16 µg
  • Vitamin E, added 0 mg
• Fat (Lipids) 0.5 g
  • Fatty acids, total polyunsaturated 0.21 g
    • Linoleic acid (LA), undifferentiated 0.079 g
    • Linolenic acid, undifferentiated 0.131 g
    • Eicosatetraenoic acid (ETA), undifferentiated 0 g
    • Docosahexaenoic acid (DHA) 0 g
    • Stearidonic acid (SDA) 0 g
    • Eicosapentaenoic acid (EPA) 0 g
    • Docosapentaenoic acid (DPA), undifferentiated 0 g
  • Fatty acids, total trans 0 g
  • Fatty acids, total saturated 0.103 g
    • Butyric acid 0 g
    • Caproic acid 0 g
    • Caprylic acid 0 g
    • Capric acid 0 g
    • Lauric acid 0.002 g
    • Myristic acid 0.002 g
    • Palmitic acid 0.089 g
    • Stearic acid 0.01 g
  • Fatty acids, total monounsaturated 0.037 g
    • Oleic acid, undifferentiated 0.034 g
    • Palmitoleic acid, undifferentiated 0.002 g
    • Eicosenoic acid, undifferentiated 0 g
    • Erucic acid, undifferentiated 0 g
  • Sterols 0 g*
    • Cholesterol 0 mg
• Water 88 g
• Energy 40 kcal
• Energy 167 kj

Hubbard squash is one of the species of cultivated squash that usually has a tear-drop shape. It is often used as a replacement for pumpkins in cooking. According to one source, the name comes from Bela Hubbard, settler of Randolph Township, Ohio in the Connecticut Western Reserve. Many other sources list an alternate history. These sources state the hubbard squash (at the time nameless) came to Marblehead, Massachusetts through Captain Knott Martin. A woman named Elizabeth Hubbard brought the fruit to the attention of her neighbor, a seed trader named James J. H. Gregory. Mr. Gregory subsequently introduced it to the market using Mrs. Hubbard's name as the eponym. Gregory later bred and released the blue hubbard, which has a bluish-gray skin. The other major variety, the golden hubbard squash, has a bright orange skin. Gregory advertisements for the squash date from at least 1859. The hubbard squash, including questions regarding the name, is even the subject of a children's ditty, "Raising Hubbard Squash in Vermont".

Hubbard squash Nutrition Facts: Calories, Carbs, and Health Benefits

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Hubbard squash is composed of 88% water, 8.7% carbohydrates, 2% protein, and 0.5% fat. If you consume one cup of diced hubbard squash it will provide you with 10.092 grams of carbohydrates. That translates to 7.76 percent of the 130 grams of carbohydrates people should include in their daily diet, according to the Institute of Medicine (US). That same in a 100 gram amount, hubbard squash supplies 40 calories and is a modest source of Vitamin C (ascorbic acid) (14.67% DV) and Vitamin B6 (pyridoxine) (11.85% DV). So if you have hubbard squash in your diet, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce the risk of anemia as this vitamin absorbs iron, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelshigh blood pressurethe occurrence of cancer. It contains low amount of minerals.