What acid are in butternut squash?

1. Malic acid: This acid is commonly found in fruits and vegetables and contributes to their tart flavor. It is also involved in the Krebs cycle, a crucial metabolic pathway that generates energy in cells.

2. Citric acid: Citric acid is another abundant organic acid in butternut squash. It adds a sour taste and plays a role in preserving and flavoring foods. It is also involved in various biological processes, such as energy metabolism and cellular signaling.

3. Oxalic acid: Oxalic acid is present in varying amounts in butternut squash. It can bind with certain minerals, such as calcium, reducing their absorption. However, cooking butternut squash can reduce the levels of oxalic acid, making it more bioavailable.

4. Tartaric acid: Tartaric acid is a less prominent organic acid in butternut squash. It is also found in grapes and other fruits, contributing to their sour flavor.

The specific concentration of these acids can vary depending on the butternut squash variety, growing conditions, and maturity level.