The Food Coach

Healthy Food Database - Squash

Squash are related to pumpkins, cucumbers and melons. They are a softer vegetable than pumpkin with a thinner, edible skin. Like pumpkin, squash comes in all sizes, shapes and colours. Most are yellow with a white, moist, bland flesh. The Americans call winter pumpkin 'squash' while what we call squash in Australia, the Americans refer to as summer squash.
Spaghetti squash has a flesh that resembles spaghetti when cooked.
Button squash is the most common variety.
Category: Vegetable
In Season: Spring Winter
To Buy: Select those which are firm, medium-sized and heavy for their size. Look for smooth, glossy skin, free of soft spots.
To Store: Store in the crisper section of the refrigerator in a plastic bag for up to 5 days.
Tips & Tricks:

Nutrition (1 Unit):

Weight (grams): 40
Carbohydrates, g: 1.3
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 50
Protein (g): 1.0
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Squash can be eaten raw but is mainly cooked. Steam whole. Serve with other more flavoursome vegetables and sprinkle with fresh herbs and a drizzle of olive oil.

Benefits the Following Health Conditions:*

Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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