Acorn squash

Blackberry

Acorn squash and Blackberry

Acorn squash

Blackberry

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1 Benefits

1.1 Health Benefits

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

Cancer prevention, Heart care, Increases metabolic rate, Reduces stress, Treatment of dysentary, Treatment of skin Diseases

1.1.1 General Benefits

Boosts immune system, Controls blood sugar levels, Digestive aid

Digestive aid, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

Nourishes skin, Protects skin from oxidative stress

Hydrates skin, Skin rejuvenation, Skin revitalization

1.3 Hair Benefits

Prevents hair loss, Promotes longer and healthier hair, Regulates hair growth

Promotes longer and healthier hair

1.4 Allergy

1.4.1 Allergy Symptoms

Asthma, Red rash, Swelling of mouth, tongue or lips

Facial muscle tension, Pressure in sinus, Respiratory congestion, Runny nose, Sneezing, Tingling sensation in wrist and face

1.5 Side Effects

Diarrhoea, Vomiting

Nausea, Vomiting, Might cause change of urine color

1.6 Recommeded for

1.6.1 Pregnant Women

✔ ✘

1.6.2 Lactating Women

✔ ✘

1.7 Best Time to Eat

Along with meal, As a snack in the late afternoon, Don't eat after meal, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Don't consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

10.40 g9.60 g

1 79.18

2.2.1 Fiber

1.50 g0.00 g

0 10.4

2.2.2 Sugar

0.00 g4.90 g

0 63.35

2.3 Protein

0.80 g1.40 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.080.15

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

245.10 mcg11.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.10 mg0.02 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.00 mg0.03 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.50 mg0.65 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.30 mg0.28 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.03 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

11.00 mcg25.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

6.50 mg21.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

NA1.17 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

NA19.80 mcg

0 40.3

2.4.11 Lycopene

NA0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

NA118.00 mcg

0 834

2.4.13 Choline

NA8.52 mg

0 14.2

2.5 Fat

0.10 g0.50 g

0 33.49

2.6 Minerals

2.6.1 Potassium

263.00 mg162.00 mg

42 840

2.6.2 Iron

0.60 mg0.62 mg

0.06 9

2.6.3 Sodium

3.00 mg1.00 mg

0 1556

2.6.4 Calcium

26.00 mg29.00 mg

1 100

2.6.5 Magnesium

26.00 mg20.00 mg

0 92

2.6.6 Zinc

0.10 mg0.53 mg

0 2.7

2.6.7 Phosphorus

27.00 mg22.00 mg

0 113

2.6.8 Manganese

0.10 mg0.65 mg

0 3.3

2.6.9 Copper

0.10 mg0.17 mg

0 2

2.6.10 Selenium

0.40 mcg0.40 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

22.00 mg94.00 mg

0 318

2.7.2 Omega 6s

13.00 mg186.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

NANA

0 87

2.9 Water Content

89.70 g88.20 g

0 95.23

2.10 Ash

0.80 g0.40 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

40.00 kcal43.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

39.00 kcal64.00 kcal

0 187

3.5 Calories in Dried Form

56.00 kcal325.00 kcal

32 747

3.6 Calories in Canned Form

40.00 kcal92.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

47.00 kcal38.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal250.00 kcal

49 420

3.7.3 Calories in Pie

200.00 kcalNA

80 450

4 Characteristics

4.1 Type

Berry

4.2 Season

Winter

Spring, Summer

4.3 Varieties

Bush Table Queen, Heirloom Table Queen, Festival Hybrid, Early Acorn Hybrid, Table Ace, Ebony and Cream of the Crop

Prime Ark, Prime Jim, Illini Hardy, Kiowa, Shawnee, Apache, Arapaho, Chester, Hull, Natchez, Navaho and Triple Crown and Von

4.4 Seedless Variety

✔ ✘

4.5 Color

Dark green, Green-yellow, Orange green

Purplish black

4.6 Inside Color

Yellow

Magenta

4.7 Shape

Round

4.8 Texture

Fibrous

Juicy

4.9 Taste

Sweetish

Juicy, Sweet

4.10 Origin

Central America, North America, Unknown

Asia, Europe, North America, South America

4.11 Grows on

Vines

Trees

4.12 Cultivation

4.12.1 Soil Type

Well-drained

4.12.2 Soil pH

5.8-6.85.5-7

3.5 10

4.12.3 Climatic Conditions

Cold, Sunny

Dry, Warm to hot climate

5 Facts

5.1 Facts about

It was named as Acorn Squash for its resemblance to a large ribbed acorn.
It is said that squash was being grown in Mexico as long as 10,000 years ago.
It was the first food cultivated by native American Indians.

There are around 2000 varieties of blackberries throughout the world.
80-85 degrees is the ideal temperature for its production.
Leaves of blackberry tree are used to treat sore throats and mild inflammation of the gums.

5.2 In Alcoholic Beverages

5.2.1 Wine

✔ ✘

5.2.2 Beer

✔ ✘

5.2.3 Spirits

✔ ✘

5.2.4 Cocktails

✔ ✘

5.3 Production

5.3.1 Top Producer

China

United States of America

5.3.2 Other Countries

Egypt, India, Iran, Italy, Mexico, Russia, Turkey, Ukraine, United States of America

China, New Zealand, Serbia, South Africa

5.3.3 Top Importer

Costa Rica

United States of America

5.3.4 Top Exporter

United States of America

Mexico

6 Scientific Name

6.1 Botanical Name

Cucurbita Pepo

Rubus Fruticosus

6.2 Synonym

Winter Squash

Rubus Millspaughii or Rubus Laciniatus

7 Classification

7.1 Domain

Eukarya

7.2 Kingdom

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 Class

Magnoliopsida

7.6 Subclass

Dillenhidae

Rosidae

7.7 Order

Cucurbitales

Rosales

7.8 Family

Cucurbitaceae

Rosaceae

7.9 Genus

Cucurbita

Rubus

7.10 Species

Pepo

Rubus fruticosus

7.11 Generic Group

Not Available

Rose

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Difference Between Acorn squash and Blackberry

We might think that Acorn squash and Blackberry are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Acorn squash and Blackberry Facts such as their taste, shape, color, and size are also distinct. The difference between Acorn squash and Blackberry is explained here.

The amount of calories in 100 gm of fresh Acorn squash and Blackberry with peel is 40.00 kcal and 43.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Acorn squash and Blackberry belong to Low Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Acorn squash and Blackberry is Cucurbitales and Rosales respectively. Acorn squash belongs to Cucurbitaceae family and Blackberry belongs to Rosaceae family. Acorn squash belongs to Cucurbita genus of Pepo species and Blackberry belongs to Rubus genus of Rubus fruticosus species. Beings plants, both fruits belong to Plantae Kingdom.