What’s more, higher dietary intake of vitamin E may have a protective effect against Alzheimer’s disease.Īn 8-year study in 140 older adults found that those with the highest blood levels of vitamin E had a lower risk of Alzheimer’s disease compared to those with the lowest levels of this vitamin ( 15). Mental DeclineĬertain dietary practices, such as eating more antioxidant-rich foods, may protect against mental decline.Ī 13-year study in 2,983 people associated a carotenoid-rich dietary pattern with enhanced memory recall, visual attention, and verbal fluency during aging ( 14). It’s thought that the carotenoids found in these vegetables protect heart health by lowering blood pressure, reducing inflammation, and controlling the expression of specific genes related to heart disease ( 13). The antioxidants found in these brightly colored vegetables have a powerful impact on heart health.Ī study in 2,445 people demonstrated that heart disease risk fell 23% for every additional daily serving of yellow-orange vegetables ( 12). However, yellow and orange vegetables and fruits - including butternut squash - have been shown to be particularly effective at protecting against heart disease.
Heart DiseaseĮating produce has long been associated with a lower risk of heart disease ( 11). What’s more, a review of 13 studies indicated that higher blood levels of beta-carotene were related to a significantly lower risk of all-cause mortality, including death from cancer ( 10).
Research has shown that diets high in certain antioxidants found in butternut squash - such as carotenoid antioxidants and vitamin C - can reduce your risk of certain cancers.įor example, studies have demonstrated that a higher dietary intake of beta-carotene and vitamin C may reduce lung cancer risk.Ī review of 18 studies found that people with the highest beta-carotene intake had a 24% lower risk of lung cancer compared to those with the lowest intake ( 8).Īnother review of 21 studies found that lung cancer risk decreased by 7% for every additional 100 mg of vitamin C per day ( 9). High Antioxidant Content May Decrease Disease Riskīutternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene.Īntioxidants help prevent or slow cellular damage and reduce inflammation, which may reduce your risk of several chronic diseases. Summaryīutternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese. What’s more, it’s high in magnesium, potassium, and manganese - all of which play important roles in bone health ( 6).įor example, manganese acts as a co-factor in bone mineralization, the process of building bone tissue ( 7). This winter squash is also packed with B vitamins - including folate and B6 - which your body needs for energy and red blood cell formation.
#Acorn squash carbs free#
Vitamin E is another antioxidant in butternut squash that helps protect against free radical damage and may reduce your risk of age-related conditions, such as Alzheimer’s disease ( 5). Vitamin A is essential for regulating cell growth, eye health, bone health, and immune function ( 3).Īdditionally, it’s vital for fetal growth and development, making it an important vitamin for mothers-to-be.īutternut squash is also rich in vitamin C - a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair ( 4).īoth vitamins A and C work as potent antioxidants in your body, protecting your cells from damage caused by unstable molecules called free radicals.
These compounds are provitamin A carotenoids, meaning your body converts them into retinal and retinoic acid - the active forms of vitamin A ( 2). It’s also rich in carotenoids - including beta-carotene, beta-cryptoxanthin, and alpha-carotene - which are plant pigments that give butternut squash its bright color. Butternut squash is an excellent source of many vitamins and minerals.Ī one-cup (205-gram) serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C ( 1).
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