1 serving (200 grams) contains 180 calories, 3.0 grams of protein, 10.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
211.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 176.5 mg | 7% | |
| Total Carbohydrates | 23.5 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Sugars | 5.9 g | ||
| protein | 3.5 g | 7% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.1 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 411.8 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Squash in Coconut Milk, a beloved dish from Filipino cuisine, combines creamy, sweet flavors with earthy undertones. Traditionally made with kabocha squash, coconut milk, garlic, onions, and sometimes shrimp or pork, it’s a hearty and comforting dish. The squash is rich in fiber, vitamins A and C, and beta-carotene, which support vision health and immunity. Coconut milk adds a luscious texture and provides healthy fats like medium-chain triglycerides (MCTs), which may aid digestion and energy metabolism. While the dish is nutrient-dense, moderation is key due to the high calorie and fat content from the coconut milk. Often served as part of a larger meal, it pairs well with steamed rice, offering a balance of flavors and textures. Squash in Coconut Milk showcases the harmonious blending of simple, wholesome ingredients that define Filipino cooking while delivering both taste and nutrition.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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