Edible parts
Vegetable flesh / as sold
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 130 kJ / 31 kcal | 2% |
| Protein | 0.6 g | 1% |
| Carbohydrate | 7 g | 3% |
| Fibre | 1.5 g | — |
| Natural sugars | 2.8 g | — |
| Fat | 0.6 g | 1% |
| Vitamin A | 6 µg RE | 1% |
| Vitamin C | 2.1 mg | 3% |
| Folate | 12 µg | 6% |
| Calcium | 23 mg | 3% |
| Iron | 0.3 mg | 2% |
| Magnesium | 12 mg | 3% |
| Potassium | 108 mg | 5% |
| Zinc | 0.19 mg | 2% |
| Sodium | 17 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
Usually prepared before eating. Per 100 g figures match this catalogue row.
Season
Often seasonal where grown; year-round when imported or stored.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Spaghetti squash (Cucurbita pepo; SK Špagetová tekvica) is listed in Thrive’s plant atlas under vegetable. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Vegetable flesh / as sold.