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Wash summer squash just before using. The tender, thin skins don’t need to be peeled. Because summer squash hold a lot of water, try cooking techniques that dry them out somewhat. Slice zucchini and crookneck squash lengthwise, brush with olive oil, and roast with sliced onions and red sweet peppers.
The most common varieties of summer squash are crookneck, straightneck, pattypan, and zucchini.
Summer squash, 1 cup (135g) (raw)
Calories: 25
Protein: 1.22g
Carbohydrate: 5.25g
Total Fat: 0.31g
Fiber: 2.47g
*Good source of: Vitamin C (10.9mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
