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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled Indian squash is very healthy as it is low in calories and fat while being highly hydrating. It provides essential nutrients like Vitamin C, Vitamin K, calcium, and iron, supporting overall immune and bone health.
It is an excellent food for weight loss because it contains only 18 calories per 100g and is virtually fat-free. Its high fiber and water content help you feel full for longer, reducing overall calorie intake.
Yes, it is keto-friendly. With only 3.6g of carbohydrates per 100g, it can easily fit into a low-carb or ketogenic diet without significantly impacting your daily carb limit.
Yes, it is highly recommended for diabetics due to its low glycemic index and high fiber content. These properties help in regulating blood sugar levels and preventing sudden insulin spikes.
Boiled Indian squash has a very mild, neutral, and slightly sweet flavor. Because of its subtle taste, it acts like a sponge, easily absorbing the flavors of any spices, broths, or seasonings it is cooked with.
Peel the skin and remove any large, tough seeds before cutting the squash into uniform cubes. Boil in water for about 8 to 12 minutes until the pieces are tender and translucent, then drain thoroughly.
Yes, it is best to peel the squash as the outer skin can be tough and sometimes bitter. Removing the skin ensures a consistent, soft texture once the vegetable is boiled.
boiled indian squash is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It is considered a cooling food because it consists of over 90% water. This high moisture content helps regulate body temperature, maintain hydration, and soothe the digestive system, especially in hot climates.
Boiled Indian squash can be stored in an airtight container in the refrigerator for 3 to 5 days. It is advisable to drain any excess water before storing to prevent it from becoming too soggy.
You can freeze it for up to 3 months, but the texture will change significantly upon thawing due to its high water content. Thawed squash is best used in blended recipes like soups, stews, or purees rather than salads.