Carbohydrate content of squash

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Carbohydrate Content in Different Types of Squash

Carbohydrate Content in Fresh Squash Varieties

Fresh butternut squash contains about 5.5 grams of carbohydrates per 100 grams of edible portion, making it a low-carbohydrate vegetable option for most diets . Spaghetti squash, another popular variety, has a carbohydrate content of 4.4% in its fresh form, which slightly decreases to 3.8% after boiling 25. These values highlight that most fresh squashes are relatively low in carbohydrates.

Carbohydrate Composition in Squash Seeds

Squash seeds, particularly from naked seed varieties (Cucurbita pepo L.), have a higher carbohydrate content compared to the flesh. The carbohydrate content in these seeds varies significantly among different lines, but the exact percentage is not specified in the available data. However, it is clear that seeds are a more concentrated source of carbohydrates than the flesh .

Carbohydrate Profile in Winter Squash

Winter squash (Cucurbita moschata Duch) contains several types of sugars, with sucrose being the dominant one. In different varieties, the sucrose content ranges from 38.67 to 55.94 grams per 100 grams of dry matter, while fructose and glucose range from about 7 to 12 grams per 100 grams of dry matter. After heat processing, sucrose levels decrease, while glucose and fructose slightly increase . This suggests that cooking can alter the sugar profile of squash, but the total carbohydrate content remains significant.

Carbohydrate Changes Due to Cooking and Processing

Cooking methods such as boiling, steaming, and stir-frying can affect the carbohydrate content in squash. For example, boiling spaghetti squash slightly reduces its carbohydrate content, while cooking squash blossoms increases the glucose-derived carbohydrate content 259. In processed forms like squash flour (from chayote), the carbohydrate content can be as high as 73.35 grams per 100 grams, reflecting the concentration effect of removing water .

Carbohydrate Content and Plant Maturity

The carbohydrate content in squash fruits can also be influenced by the plant's nitrogen and carbohydrate status during growth. In butternut squash, the sum of starch and total sugars at harvest is not significantly affected by varying the plant's C/N ratio, but a lower C/N ratio before harvest can lead to lower starch and higher sugar/starch ratios, indicating greater fruit maturity . Additionally, D-glucose concentrations in squash increase as the fruit matures, and higher glucose levels are associated with increased resistance to certain pests .

Conclusion

Squash is generally a low-carbohydrate vegetable, with fresh varieties like butternut and spaghetti squash containing around 4–5.5 grams of carbohydrates per 100 grams. Seeds and processed forms like flour have much higher carbohydrate concentrations. Cooking and plant maturity can alter the carbohydrate profile, especially the balance between starch and sugars. Sucrose is typically the main sugar in winter squash, and cooking tends to reduce sucrose while increasing glucose and fructose. Overall, squash offers a flexible carbohydrate profile depending on the variety, part of the plant, and preparation method 12345689+1 MORE.

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Most relevant research papers on this topic

Nutrient Constituents from Eight Lines of Naked Seed Squash (Cucurbita pepo L.)

Seeds from eight naked seed squash lines show similar amino acid patterns and fatty acid composition, with oleic acid being the most concentrated and linoleic and palmitic acids being the most abundant.

Highly Cited

1996·

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삶기에 의한 국수호박의 영양성분 함량 변화

Boiling spaghetti squash significantly decreases protein and ash contents, but maintains dietary fiber, beta-carotene, and other nutrients.

2011·

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Yield and chemical composition of Cucurbita moschata poir., cultivar butternut, as affected by nitrogen and carbohydrate status of the plants

Leaf analyses 5 weeks prior to harvest can predict yield and chemical composition of butternut squash, with higher nitrogen content promoting larger fruits and lower carbohydrates promoting greater maturity.

1965·

1citation

·R. Hopp et al.

Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment

Heat treatment of winter squash pulp decreases sucrose content and slightly increases glucose and fructose content, but decreases total carotenoids, polyphenols, and antioxidant activity.

2017·

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·A. Mendelová et al.

Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling

Boiling spaghetti squash significantly decreases protein and ash contents, but maintains dietary fiber, minerals, and vitamins.

2011·

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Nutritional Composition and Storage of Butternut Squash

Butternut squash has high nutritional value and can be stored for over five months at a temperature of 30.7 °C and relative humidity, reducing postharvest losses.

2017·

3citations

·L. Dari et al.

Development and quality evaluation of antioxidant rich star fruit beverages (Averrhoa carambola)

Star fruit beverages, such as squash and cordial, are highly acceptable and provide nutritional benefits, with antioxidant activity decreasing slightly during storage.

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Carbohydrate Concentration as a Factor in the Resistance of Squash Varieties to the Pickleworm

Higher D-glucose concentrations in squash fruits are associated with increased resistance to the pickleworm, Diaphania nitidalis, and can be used as a marker for selecting resistant varieties.

1965·

5citations

·C. H. Brett et al.

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

Cooking methods affect squash blossoms' microstructure, bioactive compounds, and antioxidant capacity, with stir-frying decreasing moisture content and steaming and boiling maintaining it.

2024·

4citations

·Rey Castañeda-Rodríguez et al.

Proximate, Minerals, and Vitamins In Chayote Flour

Chayote flour has the highest nutritional value of carbohydrates, vitamin C, and potassium, making it an innovation in the development of products made from it.

2020·

5citations

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