Welcome to the nutritional riboflavin content in 6 different types of butternut squash, ranging from 0.06 mg to 0.02 mg per 100g. The basic type of butternut squash is Squash, winter, butternut, raw, where the amount of riboflavin in 100g is 0.02 mg. 0.02 mg of riboflavin per 100g, from Squash, winter, butternut, raw corresponds to % of the riboflavin RDA. For a typical serving size of 1.000 cup, cubes (or 140.00 g) the amount of Riboflavin is 0.03 mg. This corresponds to an RDA percentage of %.
The percentage of the recommended daily allowance (RDA) for riboflavin is based on a 1.7 mg RDA level for a mature adult.
Top five butternut squash products high in riboflavin
Below is a summary list for the top five butternut squash items ranked by the amount or level of riboflavin in 100g.
1. Squash, winter, butternut, frozen, unprepared : 0.06mg
2. Squash, winter, butternut, frozen, cooked, boiled, without salt : 0.04mg
3. Squash, winter, butternut, frozen, cooked, boiled, with salt : 0.04mg
4. Squash, winter, butternut, raw : 0.02mg
5. Squash, winter, butternut, cooked, baked, without salt : 0.02mg
Following on from the five top butternut squash items or products containing riboflavin we have a more comprehensive break down of Squash, winter, butternut, raw, and the highest item containing riboflavin which is Squash, winter, butternut, frozen, unprepared. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 6 types of butternut squash.
At the bottom of the page is the full list for the 6 different types of butternut squash based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the riboflavin content in butternut squash.
Squash, winter, butternut, raw - Nutritional Content and Chart
The full nutrition content, RDA percentages and levels for Squash, winter, butternut, raw should be considered along with the riboflavin content. This food profile is part of our list of food and drinks under the general group Vegetables and Vegetable Products.Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving in your diet, the amount of Energy is 45.00 kcal (2% RDA), the amount of Protein is 1.00 g (2% RDA), the amount of Total Fat is 0.10 g and the amount of Carbohydrate is 11.69 g (9% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the riboflavin levels in butternut squash.
Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Squash, winter, butternut, raw has a nutritional value score of 35.00 out of 100.
Amount of riboflavin per 100 Calories
100 calories of squash, winter, butternut, raw is a serving size of 0 g, and the amount of Riboflavin is 0 mg. Other important and related nutrients and macronutrients such as Total Fat, in 100 Calories are as follows; Energy 0 kcal (0% RDA), Protein 0 g (0% RDA), Total Fat 0 g (0% RDA), Carbohydrate 0 g (0% RDA). This is shown in the riboflavin RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.
Content per Typical Serving Size 1.000 cup, cubes (or 140.00 g)
For the food Squash, winter, butternut, raw the typical serving size is 1.000 cup, cubes (or 140.00 g) which contains 0.03 mg of Riboflavin. In terms of the gram weight and total content for this serving the Energy content is 63 kcal, the Protein content is 1.4 g, the Total Fat content is 0.14 g and the Carbohydrate content is 16.37 g. The percentages are shown below in the riboflavin chart, for the typical serving of riboflavin and the related and important nutritional values.
Macronutrients in Squash, winter, butternut, raw
The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1.000 cup, cubes or 140.00 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 3.4 (kcal).The total calories from carbohydrate is 58.4 (kcal).
Milligrams of riboflavin in butternut squash (per 100g)
This list of 6 types of butternut squash, is brought to you by www.dietandfitnesstoday.com and ranges from Squash, winter, butternut, frozen, unprepared through to Squash, winter, butternut, cooked, baked, with salt where all food items are ranked by the content or amount per 100g. The nutritional riboflavin content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much riboflavin in butternut squash.
The list below gives the total riboflavin content in the 6 items from the general description 'butternut squash' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate. Below, is the top 6 food items shown in the riboflavin chart. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.
The corresponding nutritional value for butternut squash based on our density score out of 100 (ranked by the amount of riboflavin per 100g) is shown in the below nutritional density chart. 
The corresponding Calories for butternut squash ranked by the amount of riboflavin per 100g is shown below in the butternut squash calories chart. 
Effect of Preparation and Storage on riboflavin
The level of riboflavin can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total number of frozen food items is 3. The highest amount of riboflavin from the 3 frozen items is in Squash, winter, butternut, frozen, unprepared where the riboflavin content is 0.06 mg per 100g. The total food items which are raw is 1 item. The highest amount of riboflavin from the 1 raw items is in Squash, winter, butternut, raw where the content is 0.02 mg per 100g. The number of food items which are cooked are 4 items. The highest amount of riboflavin from the 4 cooked items is in Squash, winter, butternut, frozen, cooked, boiled, without salt where the amount is 0.04 mg per 100g. Comparing raw and cooked butternut squash shows that cooking can change the levels of riboflavin by 0.02 mg in a 100g serving.Average Content for butternut squash
The average (or more correctly the arithmetic mean) amount of riboflavin contained in 100g of butternut squash, based on the list below of 6 different items under the general description of butternut squash, is 0.03 mg of riboflavin. The averages for the different nutrients are as follows; the average amount of Energy is 43.33 kcal, the average amount of Protein is 1.17 g, the average amount of Total Fat is 0.09 g and the average amount of Carbohydrate is g.Median Amount
The median value of Riboflavin is found in Squash, winter, butternut, frozen, cooked, boiled, with salt which in 100g contains 0.04 mg of Riboflavin. For this serving the amount of Energy is 39.00 kcal, the amount of Protein is 1.23 g, the amount of Total Fat is 0.07 g and the amount of Carbohydrate is 10.04 g.Highest riboflavin Content per 100g
Using the list below for the 6 different butternut squash nutrition entries in our database, the highest amount of riboflavin is found in Squash, winter, butternut, frozen, unprepared which contains 0.06 mg of riboflavin per 100g. The associated percentage of RDA is %. For this 100g serving the Energy content is 57.00 kcal, the Protein content is 1.76 g, the Total Fat content is 0.10 g, the Carbohydrate content is 14.41 g. 
The lowest amount of riboflavin in 100g is in Squash, winter, butternut, cooked, baked, with salt which contains 0.02 mg. This gives as percentage of the recommended daily allowance % of the RDA. For this 100g serving the amount of Energy is 40.00 kcal, the amount of Protein is 0.90 g, the amount of Total Fat is 0.09 g, the amount of Carbohydrate is 10.49 g.
The difference between the highest and lowest values gives a riboflavin range of 0.04 mg per 100g. The range for the other nutrients are as follows; 17 kcal for Energy, 0.86 g for Protein, 0.01 g for Total Fat, 0 g for Carbohydrate.
Highest Amount of riboflavin per Serving
Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. For example 100g of Squash, winter, butternut, raw contains 0.02 mg of riboflavin. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the riboflavin nutritional content.
The food with the highest riboflavin content per typical serving is Squash, winter, butternut, frozen, cooked, boiled, with salt which contains 0.1 mg in 1.000 cup, mashed (or 240.00 g). For this serving the Energy content is 93.6 kcal, the Protein content is 2.95 g, the Total Fat content is 0.17 g and the Carbohydrate content is 24.1 g.
Nutritional Information Summary
From the list below you can find a full nutrition facts breakdown for all foods containing riboflavin which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of high riboflavin content in foods.
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