Cucurbita (Gourd) · Cucurbita
Pumpkin flowers, cooked, boiled, drained, without salt
Nutrition facts per 100 g · edible portion
Gourds44 forms & preparations
Dietary labels are inferred automatically from Pumpkin flowers, cooked, boiled, drained, without salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 50/100
How many beneficial nutrients Pumpkin flowers, cooked, boiled, drained, without salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Pumpkin flowers, cooked, boiled, drained, without salt come from — the split across carbs, fat & protein.
72% from carbs
-
Carbs 72%3.3 g per serving
-
Fat 4%0.1 g per serving
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Protein 24%1.1 g per serving
What Pumpkin flowers, cooked, boiled, drained, without salt is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 3.3 g | |
| Dietary Fiber | 0.9 g | |
| Total Sugars | 2.4 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 2.0 mg | — |
| Omega-6 Fatty Acids | 2.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 5.0 mg | — |
| Palmitic Acid | 29.0 mg | — |
| Stearic Acid | 2.0 mg | — |
| Palmitoleic Acid | 5.0 mg | — |
| Oleic Acid | 5.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 2.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.1 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 87.0 mcg | |
| Vitamin C | 5.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.3 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 41.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Choline | 13.4 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 37.0 mg | |
| Iron | 0.9 mg | |
| Magnesium | 25.0 mg | |
| Phosphorus | 34.0 mg | |
| Potassium | 106.0 mg | |
| Sodium | 6.0 mg | |
| Zinc | 0.1 mg | |
| Copper | 0.1 mg | |
| Selenium | 0.7 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.3 g | — |
About Pumpkin flowers, cooked, boiled, drained, without salt
Cucurbita is the plant genus that gives us many of the world's most familiar squashes and gourds, including pumpkins, zucchini, acorn and butternut squash, and both summer and winter varieties. Native to the Americas and among the oldest cultivated crops, these vining plants were a cornerstone of Indigenous agriculture as one of the Three Sisters alongside corn and beans. Their fruits range from tender, thin-skinned summer squash eaten young to dense, sweet, hard-shelled winter squash that stores for months, and their seeds and flowers are edible too.
Nutritionally the group is generous, offering vitamin A and carotenoids, vitamin C, potassium, and fiber while staying low in calories, and the seeds add protein and healthy fats. These squashes are roasted, steamed, pureed into soups, baked into pies, sauteed, and stuffed. Winter types deepen in sweetness as they cure after harvest. Choose firm, heavy fruits with unblemished skin, using tender summer squash within a few days and storing hard winter squash in a cool, dry place for weeks to months.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Pumpkin flowers, cooked, boiled, drained, without salt?
There are 15 calories in 100 g of Pumpkin flowers, cooked, boiled, drained, without salt, or about 20 calories in 1 cup (134 g).
How much protein is in Pumpkin flowers, cooked, boiled, drained, without salt?
Pumpkin flowers, cooked, boiled, drained, without salt contains 1.1 g of protein per 100 g.
How many carbs are in Pumpkin flowers, cooked, boiled, drained, without salt?
Pumpkin flowers, cooked, boiled, drained, without salt has 3.3 g of carbohydrates per 100 g.
How much fat is in Pumpkin flowers, cooked, boiled, drained, without salt?
Pumpkin flowers, cooked, boiled, drained, without salt provides 0.1 g of total fat per 100 g.
What is Pumpkin flowers, cooked, boiled, drained, without salt a good source of?
Pumpkin flowers, cooked, boiled, drained, without salt is a good source of Copper, Vitamin A (RAE) and Folate (B9) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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