Keep in mind that the nutrition facts may vary due to differences in preparation, as well as if there are other ingredients added. Butternut Squash Nutrition Factsīelow is the nutritional information on 100 grams of butternut squash. Today it is widely spread, produced, and consumed all across the Globe. It originates in northern Argentina near the Andes or certain Andean valleys. Just like other species of squash, this species is also native to the Western Hemisphere. As it ripens, its insides become a richer orange color, and the taste becomes sweeter. Its flavor is sweet, with a slight nuttiness- similar to a pumpkin. Its skin is pale yellow, while the inside pulp is bright orange with a compartment for its seed- which is on the flowering end of the product. It belongs to the same family as Waltham, Ponca, pumpkin, and calabaza. Botanically, this is a fruit, but people use it as a vegetable. It is a type of winter squash that grows on vines. Diets high in fiber have been linked to lowering blood pressure and cholesterol levels, and since squash packs both soluble and insoluble fiber, it can also help to improve satiety and regularity, which may help you lose weight long-term and when consumed regularly.Apart from its most common name, this product is also known as butternut pumpkin or gramma in Australia and New Zealand. While butternut squash does contain carbohydrates, it is also only 82 calories a cup and is also loaded with fiber. By increasing potassium intake can reduce the risk of cardiovascular diseases by lowering blood pressure.Īs with everything, butternut squash should be consumed in moderation. Consuming high amounts of sodium and low amounts of potassium can increase risk of heart disease and stroke. Meanwhile, the typical American diet tends to be high in sodium and low potassium. The recommended daily intake for potassium is currently 4,700 mg/day. Research has shown antioxidant and anti-inflammatory activity of carotenoids may help against cardiovascular risk factors such as markers of inflammation, high cholesterol, hypertension, and obesity.Ī cup butternut squash also provides 582 mg of potassium, more than you would find in a banana. This fall favorite is also linked to reducing risk of heart disease by lowering blood pressure and reducing inflammation. A correlation was found between consumption of orange fruits and vegetables, and the preservation of cognitive function during aging. A 13-year study evaluated the association between a carotenoid-rich diet and cognitive performance. The antioxidants found in butternut squash may also have a protective against cognitive decline. A meta analysis of 18 studies showed a high level of antioxidant intake (including Vitamins C and b-carotene was associated with a significantly decreased risk of pancreatic cancer). Some research suggests diets high in antioxidants found in butternut squash can reduce risk of certain cancers. In fact, while it contains more carbohydrates than other vegetables (like leafy greens), it provides an abundance of health benefits due to its richness in vitamins, antioxidants, and fiber. And while we know it's delicious, this starchy veggie is actually a cold weather superfood. Come fall, you'll be roasting, sautéing, toasting, and puréing butternut squash all the time.
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