11/24/2023 0 Comments Acorn squash nutrition labelAny item containing less than 5 mg of sodium is considered a no sodium item and considered low sodium if the sodium content is below 140 mg per serving.Ĭarbohydrates are important for a healthy diet however, you must choose complex carbohydrates such as found in whole grain, pasta, lentils, brown rice, beans, fruits and vegetables, to maintain a good healthy diet. Cover the pan and roast the squash at 350 F for 50 minutes, then uncover and bake for another 10 minutes. Sodium causes the body to retain water and a low sodium diet helps in controlling high blood pressure and water build up. Drizzle the squash with olive oil and salt and pepper and place cut-side down in a baking dish, with about ¼ cup of water on the bottom of the pan this will keep the squash from drying out. What is this food made of A pie chart showing the macro nutrient componenets for Acorn Squash. It’s recommended to limit your daily sodium intake to 2000 mg or 2 grams per day. There are 56 calories in Acorn Squash coming from 7 protein, 91 carbs, 2 fat, and 0 alcohol. Close the Instant Pot lid, then turn Venting Knob to Sealing position. Lightly season acorn squash with a bit of coarse salt. Then, place the halved & seeded acorn squash in Instant Pot on the trivet. When reading the nutrition facts label also pay close attention to the sodium levels. First, add 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Bake in the preheated oven until lightly browned, about 30 min. Brush with orange juice and sprinkle with salt. Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Try to increase your daily fiber intake to at least 30 grams per day. Preheat an oven to 400 degrees F (200 degrees C). High fiber foods help in lowering cholesterol levels. Food items high in fiber are good and come with many health benefits. Nutrition Facts Serving Size: cup, cubes ( 205g ) Acorn Squash Amount Per Serving Calories 115 Daily Value Total Fat 0.3g 0 Saturated Fat 0. To reduce the risk of heart diseases, it is best to consume items low in cholesterol and the cholesterol count in aĪ food item is considered high in fiber if the fiber content is over 5g. Within the fat content, a Acorn Winter Squash contains 0.03 g of saturated fat, 0 g of trans fat, 0.06 g of polyunsaturated fat and 0.01 g of monounsaturated fat. The total fat content of (1 Cup Serving) Acorn Winter Squash is 0.14 g. Your Daily Values may be higher or lower depending on your calorie needs.ġ calories come from fat. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.*Percent Daily Values are based on a 2,000 calorie diet. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. Serve the dish with warm naan bread after adding the coriander. If you like sweet flavors, you can add a little butter and brown sugar. When the squash is cooked, add the lentils and simmer for another 20 minutes. Butternut squash is an excellent source of vitamin A, fiber, and vitamin C. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Add chicken stock, hot sauce, and diced tomatoes, and season to taste. One cup of butternut squash (205g) provides 82 calories, 1.8g of protein, 21.5g of carbohydrates, and 0.2g of fat. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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