Tamarind

Acorn squash

Tamarind and Acorn squash

Tamarind

Acorn squash

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1 Benefits

1.1 Health Benefits

Boosts immune system, Boosts respiratory health, Cancer prevention, Digestive aid, Piles treatment

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

1.1.1 General Benefits

Beneficial in improving nerve function, Protects against parasites and worms, Relieves pain

Boosts immune system, Controls blood sugar levels, Digestive aid

1.2 Skin Benefits

Anti-aging benefits, Brightens and lightens complexion, Exfoliates skin, Hydrates skin, Treatment of dark spots

Nourishes skin, Protects skin from oxidative stress

1.3 Hair Benefits

Prevents hair loss

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

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Breathing difficulty, Dizziness, Eczema, Fainting, Hives, Itching, Nasal congestion, Swelling of face, Tingling sensation in mouth, Vomiting

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

1.5 Side Effects

Decrease in blood sugar levels, Induces acid reflux, Allergic reaction, Tooth decay, May form gallstones

Diarrhoea, Vomiting

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 consume at night and before bed, Strictly avoid empty stomach

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.

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

62.50 g10.40 g

1 79.18

2.2.1 Fiber

5.10 g1.50 g

0 10.4

2.2.2 Sugar

57.40 g0.00 g

0 63.35

2.3 Protein

2.80 g0.80 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.040.08

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

30.00 mcg245.10 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.43 mg0.10 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.15 mg0.00 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

1.94 mg0.50 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.14 mg0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.07 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

14.00 mcg11.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

3.50 mg6.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.10 mgNA

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.80 mcgNA

0 40.3

2.4.11 Lycopene

0.00 mcgNA

0 5204

2.4.12 Lutein+Zeaxanthin

0.00 mcgNA

0 834

2.4.13 Choline

8.60 mgNA

0 14.2

2.5 Fat

0.60 g0.10 g

0 33.49

2.6 Minerals

2.6.1 Potassium

628.00 mg263.00 mg

42 840

2.6.2 Iron

2.80 mg0.60 mg

0.06 9

2.6.3 Sodium

28.00 mg3.00 mg

0 1556

2.6.4 Calcium

74.00 mg26.00 mg

1 100

2.6.5 Magnesium

92.00 mg26.00 mg

0 92

2.6.6 Zinc

0.10 mg0.10 mg

0 2.7

2.6.7 Phosphorus

113.00 mg27.00 mg

0 113

2.6.8 Manganese

0.10 mg0.10 mg

0 3.3

2.6.9 Copper

0.00 mg0.10 mg

0 2

2.6.10 Selenium

1.30 mcg0.40 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

0.00 mg22.00 mg

0 318

2.7.2 Omega 6s

0.00 mg13.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

0.00 mgNA

0 87

2.9 Water Content

82.00 g89.70 g

0 95.23

2.10 Ash

0.09 g0.80 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

NA40.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

239.00 kcalNA

12 354

3.4 Calories in Frozen Form

187.00 kcal39.00 kcal

0 187

3.5 Calories in Dried Form

128.00 kcal56.00 kcal

32 747

3.6 Calories in Canned Form

NA40.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

28.00 kcal47.00 kcal

17 461

3.7.2 Calories in Jam

254.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

239.00 kcal200.00 kcal

80 450

4 Characteristics

4.1 Type

Tropical

Berry

4.2 Season

Spring, Summer

Winter

4.3 Varieties

PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 and Yogeshwari

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Brown, Reddish-brown

Dark green, Green-yellow, Orange green

4.6 Inside Color

Brown

Yellow

4.7 Shape

Curving Cylinder

Round

4.8 Texture

Tough

Fibrous

4.9 Taste

Sour-Sweet

Sweetish

4.10 Origin

Africa

Central America, North America, Unknown

4.11 Grows on

Trees

Vines

4.12 Cultivation

4.12.1 Soil Type

Loam, Sandy, Sandy loam, Well-drained

Well-drained

4.12.2 Soil pH

5.6-6.55.8-6.8

3.5 10

4.12.3 Climatic Conditions

Humid to dry, Rainfall, Warm to hot climate

Cold, Sunny

5 Facts

5.1 Facts about

Tamarind is used to prevent body odor.
African children use the tamarind seeds in games.
No cases of tamarind toxicity or allergy reported till date.

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.

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

India

China

5.3.2 Other Countries

Africa, Australia, Brazil, China, Mexico, Nigeria, Sudan, Taiwan

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

5.3.3 Top Importer

United States of America

Costa Rica

5.3.4 Top Exporter

Thailand

United States of America

6 Scientific Name

6.1 Botanical Name

Tamarindus indica

Cucurbita Pepo

6.2 Synonym

Tamarindo, tamarindus

Winter Squash

7 Classification

7.1 Domain

Eukarya

7.2 Kingdom

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 Class

Liliopsida

Magnoliopsida

7.6 Subclass

Rosidae

Dillenhidae

7.7 Order

Fabales

Cucurbitales

7.8 Family

Fabaceae

Cucurbitaceae

7.9 Genus

Tamarindus

Cucurbita

7.10 Species

Tamarindus indica

Pepo

7.11 Generic Group

Tamarind Sub

Not Available

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Difference Between Tamarind and Acorn squash

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

The amount of calories in 100 gm of fresh Tamarind and Acorn squash with peel is Not Available and 40.00 kcal and the amount of calories without peel is 239.00 kcal and Not Available respectively. Thus, Tamarind and Acorn squash belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Tamarind and Acorn squash is Fabales and Cucurbitales respectively. Tamarind belongs to Fabaceae family and Acorn squash belongs to Cucurbitaceae family. Tamarind belongs to Tamarindus genus of Tamarindus indica species and Acorn squash belongs to Cucurbita genus of Pepo species. Beings plants, both fruits belong to Plantae Kingdom.