食物名英文

Butternut squash

食物类英文

Gourds

食物群

Gourds

科学名称

Cucurbita moschata

描述

Butternut squash, also known in Australia and New Zealand as butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett, widow of Charles Leggett, claims that the Waltham Butternut squash was developed by her husband, Charles Leggett, in Stow, Massachusetts and then subsequently introduced by him to the researchers at the Waltham Field Station.

id

317

食物含有的化合物

化合物	说明	含量	单位
Fatty acids, total polyunsaturated	Fish, burbot, cooked, dry heat	--381	mg/100g
Fatty acids, total monounsaturated	Fish, burbot, cooked, dry heat	--170	mg/100g
20:5 n-3 (EPA)	Fish, burbot, cooked, dry heat	--90	mg/100g
22:6 n-3 (DHA)	Fish, burbot, cooked, dry heat	--123	mg/100g
Fatty acids, total saturated	Fish, burbot, cooked, dry heat	--209	mg/100g
Cholesterol	Fish, burbot, cooked, dry heat	--77	mg/100g
Serine	Fish, burbot, cooked, dry heat	--1010	mg/100g
Proline	Fish, burbot, cooked, dry heat	--875	mg/100g
Glycine	Fish, burbot, cooked, dry heat	--1188	mg/100g
Glutamic acid	Fish, burbot, cooked, dry heat	--3696	mg/100g
Aspartic acid	Fish, burbot, cooked, dry heat	--2535	mg/100g
Alanine	Fish, burbot, cooked, dry heat	--1497	mg/100g
Histidine	Fish, burbot, cooked, dry heat	--729	mg/100g
Arginine	Fish, burbot, cooked, dry heat	--1481	mg/100g
Valine	Fish, burbot, cooked, dry heat	--1275	mg/100g
Tyrosine	Fish, burbot, cooked, dry heat	--836	mg/100g
Phenylalanine	Fish, burbot, cooked, dry heat	--966	mg/100g
Cystine	Fish, burbot, cooked, dry heat	--265	mg/100g
Methionine	Fish, burbot, cooked, dry heat	--733	mg/100g
Lysine	Fish, burbot, cooked, dry heat	--2274	mg/100g