Squash 笋瓜 （ sǔn guā ）
Classification: Cucurbita
Calories: 12kcal/100g
Nutritional Value: Strengthen bones、Improve visual fatigue、Promote metabolism
Not Suitable for: Gout、Kidney stones、Spleen and stomach weakness
Introduction: Squash is an annual climbing herbaceous plant cultivated for its tender fruit or seeds.The young fruit is suitable for stir-frying, stuffing, or as animal feed, while the dried seeds can be cooked and consumed.Squash has not only a delicious taste but also a wide range of nutrients.It is rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, and vitamins B1, B2, and C.The content of various vitamins and carotenes in squash is more than twice that of cabbage.Additionally, squash is rich in proteins, containing essential amino acids such as lysine, tryptophan, threonine, phenylalanine, as well as glutamic acid, which plays a vital role in protein metabolism, and cysteine, which helps maintain protein structure.These make squash an excellent vegetable for maintaining good health.When selecting squash, choose ones with a uniform and regular shape, fresh color, and tender texture, without signs of rotting or damage. Those with dull or discolored skin and signs of decay are considered inferior.