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Portions and preparation · USDA nutrition

Summer squash, yellow or green calories per cup: 38–94 across all 6 named USDA examples

Across all 6 named USDA examples, a cup contains 38–94 calories. Their listed weights span 180–185 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 93 g

41calories

Summer squash, yellow or green, fresh, cooked with butter or margarine

Protein
1.2 g
Carbs
3.7 g
Fat
2.7 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709998 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 19–47 calories in the records' own listed source servings and 21–51 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Summer squash, yellow or green, begin by separating “Summer squash, yellow or green, fresh, cooked with butter or margarine” from “Summer squash, yellow or green, frozen, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 6 linked records.

Equal-weight view

How summer squash, yellow or green records compare at 100 grams

Five rank landmarks are shown from all 6 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Summer squash, yellow or green, fresh, cooked, no added fat 21 kcal
    21 kcal
  2. 25th-ranked landmark: Summer squash, yellow or green, frozen, cooked, no added fat 21 kcal
    21 kcal
  3. Median-ranked landmark: Summer squash, yellow or green, frozen, cooked with butter or margarine 40 kcal
    40 kcal
  4. 75th-ranked landmark: Summer squash, yellow or green, fresh, cooked with butter or margarine 44 kcal
    44 kcal
  5. Maximum: Summer squash, yellow or green, fresh, cooked with oil 51 kcal
    51 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 direct matches. All sit within “Other vegetables and combinations.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 6 records together under the exact grouping key “summer squash yellow or green.” That rule determines membership before any nutrition result is read.

For Summer squash, yellow or green, this page can compare 6 named records from FDC 2709998 through FDC 2709992. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

90–93 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

30 kcal separates the fixed-weight endpoints

The lower endpoint is “yellow or green, fresh, cooked, no added fat”; the higher is “yellow or green, fresh, cooked with oil.” This isolates density, not ingredient causation.

Discriminator

42 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “yellow or green, frozen, cooked with oil” (116 mg) and “yellow or green, fresh, cooked with butter or margarine” (158 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every summer squash, yellow or green.

Important: “Lower” begins with Summer squash, yellow or green, fresh, cooked, no added fat; “higher” ends with Summer squash, yellow or green, fresh, cooked with oil, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every summer squash, yellow or green meal.

Full comparison

Compare every selected FNDDS record

For Summer squash, yellow or green, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Summer squash, yellow or green nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Summer squash, yellow or green, fresh, cooked with butter or margarine Direct name match 93 gUSDA reference amount 41 kcal 44 1.2 g 1 g 147 mg FDC 2709998 ↗
Summer squash, yellow or green, fresh, cooked with oil Direct name match 93 gUSDA reference amount 47 kcal 51 1.2 g 1 g 128 mg FDC 2709997 ↗
Summer squash, yellow or green, fresh, cooked, no added fat Direct name match 90 gUSDA reference amount 19 kcal 21 1.2 g 1.1 g 128 mg FDC 2709991 ↗
Summer squash, yellow or green, frozen, cooked with butter or margarine Direct name match 93 gUSDA reference amount 37 kcal 40 1.1 g 1.2 g 124 mg FDC 2710000 ↗
Summer squash, yellow or green, frozen, cooked with oil Direct name match 93 gUSDA reference amount 43 kcal 46 1.1 g 1.2 g 108 mg FDC 2709999 ↗
Summer squash, yellow or green, frozen, cooked, no added fat Direct name match 90 gUSDA reference amount 19 kcal 21 1.1 g 1.2 g 108 mg FDC 2709992 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 90 to 93 grams—a 3-gram gap before composition enters the comparison. Their own source servings run from 19 calories for “yellow or green, fresh, cooked, no added fat” to 47 for “yellow or green, fresh, cooked with oil.” At a fixed 100 grams, “yellow or green, fresh, cooked, no added fat” is 21 calories and “yellow or green, fresh, cooked with oil” is 51—a fixed-weight separation of 30 calories. For Summer squash, yellow or green, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “yellow or green, fresh, cooked with butter or margarine”, “yellow or green, fresh, cooked with oil”, “yellow or green, frozen, cooked with butter or margarine”, “yellow or green, frozen, cooked with oil”, and “yellow or green, frozen, cooked, no added fat”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include squash, summer, crookneck and straightneck, frozen, cooked, boiled, drained, without salt, squash, summer, crookneck and straightneck, raw, squash, summer, zucchini, includes skin, frozen, cooked, boiled, drained, without salt, and squash, summer, zucchini, includes skin, raw. On this Summer squash, yellow or green page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Summer squash, yellow or green” cannot resolve the differences between Summer squash, yellow or green, fresh, cooked with butter or margarine and Summer squash, yellow or green, frozen, cooked, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 90–93 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “yellow or green, fresh, cooked with butter or margarine”, “yellow or green, fresh, cooked with oil”, “yellow or green, frozen, cooked with butter or margarine”, “yellow or green, frozen, cooked with oil”, and “yellow or green, frozen, cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table; rows that vary across the set include squash, summer, crookneck and straightneck, frozen, cooked, boiled, drained, without salt, squash, summer, crookneck and straightneck, raw, and squash, summer, zucchini, includes skin, frozen, cooked, boiled, drained, without salt. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Summer squash, …, fresh, cooked with butter or margarine” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Summer squash, yellow or green unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that summer squash, yellow or green is the right meal family. Then resolve the phrases that actually separate this set—“yellow or green, fresh, cooked with butter or margarine”, “yellow or green, fresh, cooked, no added fat”, “yellow or green, frozen, cooked with butter or margarine”, and “yellow or green, frozen, cooked, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Summer squash, yellow or green source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 6 exact records behind Summer squash, yellow or green source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Summer squash, yellow or green, fresh, cooked with oil is higher in total fat per 100 g

Summer squash, yellow or green, fresh, cooked with oil reports 3.8 g versus 0.2 g for Summer squash, yellow or green, frozen, cooked, no added fat: a 3.6 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Summer squash, yellow or green, fresh, cooked, no added fat is denser; Summer squash, yellow or green, fresh, cooked with butter or margarine is higher in its source amount

Summer squash, yellow or green, fresh, cooked, no added fat reports 1.3 g per 100 g and 1.2 g in USDA source amount (90 g). Summer squash, yellow or green, fresh, cooked with butter or margarine reports a lower 1.3 g per 100 g but a higher 1.2 g in USDA source amount (93 g).

Choose the record before reading the number

Summer squash, yellow or green, fresh, cooked with butter or margarine and Summer squash, yellow or green, frozen, cooked, no added fat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (butter versus no added fat) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Summer squash, yellow or green source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Summer squash, yellow or green, fresh, cooked with butter or margarine vs Summer squash, yellow or green, frozen, cooked, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: butter versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path 6 context records in this source topic Other vegetables and combinations

Summer squash, yellow or green, fresh, cooked with butter or margarine and Summer squash, yellow or green, fresh, cooked with oil belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Squash, summer, crookneck and straightneck, raw

USDA input 11467 appears in 3 of 6 context records; its summed listed input weight spans 50–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Squash, summer, zucchini, includes skin, raw

USDA input 11477 appears in 3 of 6 context records; its summed listed input weight spans 50–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 21 kcal in Summer squash, yellow or green, fresh, cooked, no added fat to 51 kcal in Summer squash, yellow or green, fresh, cooked with oil, all per 100 g.

Follow this evidence path Inspect an exact record Summer squash, yellow or green, fresh, cooked with butter or margarine

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709998 citation for this exact record—not a name-level average.

Follow this evidence path 6 records share this broad food family Vegetables: broader category context

Summer squash, yellow or green, fresh, cooked with butter or margarine and Summer squash, yellow or green, fresh, cooked with oil, plus 4 more are assigned to Feast’s Vegetables editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path