Acorn squash

Apricot

Acorn squash and Apricot

Acorn squash

Apricot

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1 Benefits

1.1 Health Benefits

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

Asthma treatment, Cancer prevention, Controls blood pressure, Digestive aid, Heart care, Maintains hormonal balance, Regulation of heart rate, Skin cleansing, Skin rejuvenation

1.1.1 General Benefits

Boosts immune system, Controls blood sugar levels, Digestive aid

Boosts immune system, Controls blood pressure, Digestive aid, Eye care, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

Nourishes skin, Protects skin from oxidative stress

Hydrates skin, Reduces wrinkles, Treatment of dark spots, Treatment of skin diseases

1.3 Hair Benefits

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

Good conditioner, Regulates hair growth, Rejuvenates scalp, Softening mask, Treatment of dandruff

1.4 Allergy

1.4.1 Allergy Symptoms

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

Abdominal cramps, Anaphylaxis, Breathing difficulty, Diarrhea, Itching of mouth, Itching sensation in throat, Swelling of mouth, tongue or lips, Vomiting, Wheezing

1.5 Side Effects

Diarrhoea, Vomiting

Dizziness, Headache, Nausea, 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 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.

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

10.40 g11.00 g

1 79.18

2.2.2 Fiber

1.50 g2.00 g

0 10.4

2.3.1 Sugar

0.00 g9.00 g

0 63.35

2.5 Protein

0.80 g1.40 g

0.3 14.07

2.5.2 Protein to Carb Ratio

0.080.13

0.02 0.52

2.6 Vitamins

2.6.1 Vitamin A (Retinol)

245.10 mcg96.00 mcg

0 426

2.6.3 Vitamin B1 (Thiamin)

0.10 mg0.03 mg

0 0.428

2.6.4 Vitamin B2 (Riboflavin)

0.00 mg0.04 mg

0 1.3

2.6.6 Vitamin B3 (Niacin)

0.50 mg0.60 mg

0 2.8

2.6.8 Vitamin B5 (Pantothenic Acid)

0.30 mg0.24 mg

0 1.4

2.6.10 Vitamin B6 (Pyridoxin)

0.10 mg0.05 mg

0 0.4

2.6.12 Vitamin B9 (Folic acid)

11.00 mcg9.00 mcg

0 81

2.6.14 Vitamin C (Ascorbic Acid)

6.50 mg10.00 mg

0 228.3

2.6.16 Vitamin E (Tocopherole)

NA0.89 mg

0 3.81

2.7.2 Vitamin K (Phyllochinone)

NA3.30 mcg

0 40.3

2.7.4 Lycopene

NA0.00 mcg

0 5204

2.8.2 Lutein+Zeaxanthin

NA89.00 mcg

0 834

2.8.3 Choline

NA2.80 mg

0 14.2

2.10 Fat

0.10 g0.40 g

0 33.49

2.11 Minerals

2.11.1 Potassium

263.00 mg259.00 mg

42 840

2.12.1 Iron

0.60 mg0.40 mg

0.06 9

2.12.2 Sodium

3.00 mg1.00 mg

0 1556

2.12.3 Calcium

26.00 mg13.00 mg

1 100

2.12.4 Magnesium

26.00 mg10.00 mg

0 92

2.12.5 Zinc

0.10 mg0.20 mg

0 2.7

2.12.6 Phosphorus

27.00 mg23.00 mg

0 113

2.12.7 Manganese

0.10 mg0.08 mg

0 3.3

2.12.8 Copper

0.10 mg0.08 mg

0 2

2.12.9 Selenium

0.40 mcg0.10 mcg

0 63.7

2.13 Fatty Acids

2.13.1 Omega 3s

22.00 mg0.00 mg

0 318

2.13.2 Omega 6s

13.00 mg77.00 mg

0 1689

2.14 Sterol

2.14.1 Phytosterol

NA18.00 mg

0 87

2.15 Water Content

89.70 g86.35 g

0 95.23

2.16 Ash

0.80 g0.75 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

40.00 kcal48.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

39.00 kcalNA

0 187

3.5 Calories in Dried Form

56.00 kcal241.00 kcal

32 747

3.6 Calories in Canned Form

40.00 kcal63.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

47.00 kcal58.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

200.00 kcal265.00 kcal

80 450

4 Characteristics

4.1 Type

Berry

Tree fruit

4.2 Season

Winter

Summer

4.3 Varieties

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

Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcot, Harcot, Brittany Gold, Harglow, Hunza, Moorpark, Patterson and Royal Rosa

4.4 Seedless Variety

✔ ✘

4.5 Color

Dark green, Green-yellow, Orange green

Orange, Yellowish-orange

4.6 Inside Color

Yellow

4.7 Shape

Round

Oval

4.8 Texture

Fibrous

Fleshy

4.9 Taste

Sweetish

Smooth, Sweet

4.10 Origin

Central America, North America, Unknown

China

4.11 Grows on

Vines

Trees

4.12 Cultivation

4.12.1 Soil Type

Well-drained

4.12.2 Soil pH

5.8-6.86.5-8

3.5 10

4.12.3 Climatic Conditions

Cold, Sunny

Dry, Hot

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.

9 Jan is considered as the National Apricot Day.
Apricots have been around for more than 4000 yrs.
In latin, the meaning of apricot is 'precious'.
95% of apricots in the US are produced by California.

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

Turkey

5.3.2 Other Countries

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

Algeria, Egypt, France, Iran, Italy, Morocco, Pakistan, Spain, Uzbekistan

5.3.3 Top Importer

Costa Rica

United States of America

5.3.4 Top Exporter

United States of America

France

6 Scientific Name

6.1 Botanical Name

Cucurbita Pepo

Prunus armeniaca

6.2 Synonym

Winter Squash

Not Available

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

Prunus

7.10 Species

Pepo

P. armeniaca

7.11 Generic Group

Not Available

Rose

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Difference Between Acorn squash and Apricot

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

The amount of calories in 100 gm of fresh Acorn squash and Apricot with peel is 40.00 kcal and 48.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Acorn squash and Apricot 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 Apricot is Cucurbitales and Rosales respectively. Acorn squash belongs to Cucurbitaceae family and Apricot belongs to Rosaceae family. Acorn squash belongs to Cucurbita genus of Pepo species and Apricot belongs to Prunus genus of P. armeniaca species. Beings plants, both fruits belong to Plantae Kingdom.