Vegetable
Whole Fruit
Whole butternut fruit is the intact market squash—tan, heavy for size, with a hard rind that stores for months in a cool dry place. It is the form for long storage before peeling and cooking. Choose unblemished skin without soft spots. Do not refrigerate whole hard squash for long periods if you want maximum storage life. Cut only when ready to cook; oxidation and moisture loss begin after slicing.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.65 g
- Dietary Fibre 2.48 g
- Total Sugars 3.13 g
- Complex / starch 2.11 g
- Protein 1.91 g
- Water 95.3 g
- Energy 36.6 kcal
- Water 95.3 g
- Carbohydrates 6.65 g
- Protein 1.91 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 81.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.6 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.3 µg
- Minerals 313 mg
- Major Minerals 312 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.6 · vitamin-e: 0.44 · vitamin-k: 27.3 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Moschata squashes were stored whole as winter food in the Americas.
Supermarkets stocked whole butternuts year-round as the default winter squash shape.