[ Nutrients ] Pumpkin - Crops -

Pumpkin - Crops - Nutrients - 1st picture/image

Picture: Pumpkin

This page provides Main characteristics for nutrients of [pumpkin]　(Effect and efficacy etc.) and Nutrients for [pumpkin](Per 100g edible portion).And if you click on the link of nutrient in this page, you can see explanations about the effect and efficacy of the nutrition and you can see the crops (foods) with high nutritional value.

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Main characteristics for nutrients of [pumpkin] (Effect and efficacy etc.)

Pumpkin's nutrients which has higher nutrient amount, comparing to grains, vegetables and fruits.(*)

(*) The comparison target crops here are the 57 crops which are covered in "Crop Statistical Survey" that is conducted by Japanese government.

Rice and wheat
Vegetables (41 items in total) and Fruits (14 items in total)
Daikon radish Turnip Carrot Burdock Lotus root Chinese cabbage Mizuna Komatsuna Cabbage Spinach Welsh onion Japanese butterbur Japanese honeywort Crowndaisy Leek Celery Asparagus Cauliflower Broccoli Lettuce Qinggengcai Cucumber Pumpkin Eggplant Tomato Bell pepper Green pea Green soybean Potato Taro Japanese yam Onion Garlic Ginger Ume Citrus unshiu Apple Japanese pear Western pear Persimmon Loquat Peach Plum Cherry Grape Chestnut Strawberry Melon Watermelon Pineapple Kiwifruit Sweet corn String bean Podded pea Broad bean

Nutrients for [pumpkin](Per 100g edible portion)

By default, only representative nutrients are displayed, but if you click on the "Show All" button, you can see all the nutrients of the items listed in the food ingredient table.

Pumpkin - Nutritional value 1

Pumpkin and squash, winter squash*, fruit, raw ［*Syn. Pumpkin］

Energy etc.

Refuse

10 (%)
Energy (kcal)

91 (kcal)
Energy (kJ)

381 (kJ)

General constituent

Water

76.2 (g)
Protein, calculated from reference nitrogen

1.9 (g)
Protein, calculated as the sum of amino acid residues

1.2 (g)
Lipid

0.3 (g)
Fatty acid, triacyl-glycerol equivalents

0.2 (g)
Fatty acid, saturated

0.04 (g)
Fatty acid, mono-unsaturated

0.06 (g)
Fatty acid, poly-unsaturated

0.06 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

20.6 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

17 (g)
Dietary fiber, soluble

0.9 (0.9)
Dietary fiber, insoluble

2.6 (g)
Dietary fiber, total

3.5 (g)
Ash

1 (g)

Minerals

Sodium

1 (mg)
Potassium

450 (mg)
Calcium

15 (mg)
Magnesium

25 (mg)
Phosphorus

43 (mg)
Iron

0.5 (mg)
Zinc

0.3 (mg)
Copper

0.07 (mg)
Manganese

0.13 (mg)
Iodine

0 (µg)
Selenium

1 (µg)
Chromium

0 (µg)
Molybdenum

5 (µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

17 (µg)
Vitamin A beta-Carotene

3900 (µg)
Vitamin A beta-Cryptoxanthin

90 (µg)
Vitamin A beta-Carotene equivalents

4000 (µg)
Vitamin A Retinol activity equivalents

330 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

4.9 (mg)
Vitamin E beta-Tocopherol

0.1 (mg)
Vitamin E gamma-Tocopherol

1.3 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

25 (µg)
Thiamin

0.07 (mg)
Riboflavin

0.09 (mg)
Niacin

1.5 (mg)
Vitamin B-6

0.22 (mg)
Vitamin B-12

0 (µg)
Folate

42 (µg)
Pantothenic acid

0.62 (mg)
Biotin

1.7 (µg)
Ascorbic acid

43 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

0.4 (g)
Yield

-
Remark

Pumpkin - Nutritional value 2

Pumpkin and squash, winter squash*, fruit, boiled ［*Syn. Pumpkin］

Energy etc.

Refuse

0 (%)
Energy (kcal)

93 (kcal)
Energy (kJ)

389 (kJ)

General constituent

Water

75.7 (g)
Protein, calculated from reference nitrogen

1.6 (g)
Protein, calculated as the sum of amino acid residues

1 (g)
Lipid

0.3 (g)
Fatty acid, triacyl-glycerol equivalents

0.2 (g)
Fatty acid, saturated

0.04 (g)
Fatty acid, mono-unsaturated

0.06 (g)
Fatty acid, poly-unsaturated

0.06 (g)
Cholesterol

0 (mg)
Carbohydrate, total, calculated by difference

21.3 (g)
Carbohydrate, available; expressed in mono-saccharide equivalents

15.1 (g)
Dietary fiber, soluble

0.9 (0.9)
Dietary fiber, insoluble

3.2 (g)
Dietary fiber, total

4.1 (g)
Ash

1.1 (g)

Minerals

Sodium

1 (mg)
Potassium

430 (mg)
Calcium

14 (mg)
Magnesium

24 (mg)
Phosphorus

43 (mg)
Iron

0.5 (mg)
Zinc

0.3 (mg)
Copper

0.07 (mg)
Manganese

0.15 (mg)
Iodine

(µg)
Selenium

(µg)
Chromium

(µg)
Molybdenum

(µg)

Vitamins

Vitamin A Retinol

0 (µg)
Vitamin A alpha-Carotene

18 (µg)
Vitamin A beta-Carotene

3900 (µg)
Vitamin A beta-Cryptoxanthin

90 (µg)
Vitamin A beta-Carotene equivalents

4000 (µg)
Vitamin A Retinol activity equivalents

330 (µg)
Vitamin D

0 (0)
Vitamin E alpha-Tocopherol

4.7 (mg)
Vitamin E beta-Tocopherol

0.1 (mg)
Vitamin E gamma-Tocopherol

1 (mg)
Vitamin E delta-Tocopherol

0 (mg)
Vitamin K

22 (µg)
Thiamin

0.07 (mg)
Riboflavin

0.08 (mg)
Niacin

1.5 (mg)
Vitamin B-6

0.19 (mg)
Vitamin B-12

0 (µg)
Folate

38 (µg)
Pantothenic acid

0.62 (mg)
Biotin

(µg)
Ascorbic acid

32 (mg)

Others

Salt equivalents

0 (g)
Alcohol

-
Nitrate ion

0 (g)
Theobromine

-
Caffeine

-
Tannin

-
Polyphenol

-
Acetic acid

-
Cooking oil

-
Organic acids, total

-
Yield

98 (%)
Remark

Source: Ministry of Education, Culture, Sports, Science and Technology website　（http://www.mext.go.jp/）
The chart above is posted by reconstructing the contents of [STANDARD TABLES OF FOOD COMPOSITION IN JAPAN - 2015 - (Seventh Revised Edition)](which is published by the Ministry of Education, Culture, Sports, Science and Technology) （http://www.mext.go.jp/a_menu/syokuhinseibun/1365295.htm）

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