Summer squash is a great pretender.
It’s true that a 1-cup (boiled, drained and lightly salted) is low in saturated fat and very low in cholesterol. It’s a good source of vitamin A, thiamine, riboflavin, niacin, calcium, iron, magnesium, phosphorus and cooper.
But it doesn’t end there.
When you include dietary fiber, vitamin C, vitamins, B1, B2, B6, folate, potassium and manganese, along with omega-3 fatty acids, squash is a little yellow nutritional powerhouse.
But at the same time, it’s the biggest liar in the garden patch.