Editing Cucurbita (section)

=== Nutrition ===
{{nutritional value
| name = Summer squash, all varieties, raw
| water = 95 g
| kJ = 69
| protein = 1.2 g
| fat = 0.2 g
| carbs = 3.4 g
| fiber = 1.1 g
| sugars = 2.2 g
| iron_mg = 0.35
| magnesium_mg = 17
| phosphorus_mg = 38
| potassium_mg = 262
| zinc_mg = 0.29
| manganese_mg = 0.175
| vitC_mg = 17
| thiamin_mg = 0.048
| riboflavin_mg = 0.142
| niacin_mg = 0.487
| pantothenic_mg = 0.155
| vitB6_mg = 0.218
| folate_ug = 29
| vitA_ug = 10
| betacarotene_ug = 120
| lutein_ug = 2125
| vitK_ug = 3
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170487/nutrients Link to USDA Database entry], for comparison, see [https://web.archive.org/web/20140403095847/http://ndb.nal.usda.gov/ndb/foods/show/3188?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=pumpkin values for raw pumpkin]
}}

As an example of ''Cucurbita'', raw summer squash is 94% water, 3% [[carbohydrates]], and 1% [[protein]], with negligible [[fat]] content (table). In a 100-gram reference serving, raw squash supplies {{convert|69|kJ|kcal}} of [[food energy]] and is rich in [[vitamin C]] (20% of the [[Daily Value]], DV), moderate in [[vitamin B6]] and [[riboflavin]] (12–17% DV), but otherwise devoid of appreciable nutrient content (table), although the nutrient content of different ''Curcubita'' species may vary somewhat.<ref name="udc">{{cite web |title=What's So Great About Winter Squash? |url=http://www.udc.edu/docs/causes/online/Winter%20Squash%2018.pdf |url-status=live |archive-url=https://web.archive.org/web/20131029184136/http://www.udc.edu/docs/causes/online/Winter%20Squash%2018.pdf |archive-date=October 29, 2013 |access-date=January 14, 2015 |publisher=University of the District of Columbia}}</ref>

[[Pumpkin seed]]s contain [[vitamin E]], [[Protein (nutrient)#Testing in foods|crude protein]], [[B vitamins]] and several [[dietary minerals]] (see nutrition table at [[pepita]]).<ref name="mansour">{{cite journal |last1=Mansour |first1=Esam H. |last2=Dworschák |first2=Erno |last3=Lugasi |first3=Andrea |last4=Barna |first4=Barna |last5=Gergely |first5=Anna |year=1993 |title=Nutritive Value of Pumpkin (Cucurbita Pepo Kakai 35) Seed Products |journal=Journal of the Science of Food and Agriculture |volume=61 |issue=1 |pages=73–78 |bibcode=1993JSFA...61...73M |doi=10.1002/jsfa.2740610112}}</ref> Also present in pumpkin seeds are [[unsaturated fatty acid|unsaturated]] and [[saturated fatty acid|saturated]] oils, [[palmitic acid|palmitic]], [[oleic acid|oleic]] and [[linoleic acid|linoleic]] [[fatty acids]],<ref>{{cite journal |vauthors=Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE |year=2007 |title=Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars |url=http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1001&context=fshn_ag_pubs |url-status=live |journal=J Agric Food Chem |volume=55 |issue=10 |pages=4005–4016 |doi=10.1021/jf0706979 |pmid=17439238 |bibcode=2007JAFC...55.4005S |archive-url=https://web.archive.org/web/20160810055609/http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1001&context=fshn_ag_pubs |archive-date=2016-08-10 |access-date=2016-06-04}}</ref> as well as [[carotenoids]].<ref>{{cite journal |vauthors=Durante M, Lenucci MS, Mita G |year=2014 |title=Supercritical carbon dioxide extraction of carotenoids from pumpkin (Cucurbita spp.): a review. |journal=Int J Mol Sci |volume=15 |issue=4 |pages=6725–6740 |doi=10.3390/ijms15046725 |pmc=4013658 |pmid=24756094 |doi-access=free}}</ref>