Vegetable

Whole Fruit

Acorn Squash whole fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 36.9

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 20.3 mg
Salt 0.05 g
Total Carbohydrate 7.27 g
Dietary Fibre 2.52 g
Total Sugars 2.83 g
Complex / starch 1.88 g
Protein 2.06 g
Water 86.1 g

Detailed nutrients

Energy 36.9 kcal
Water 86.1 g
Carbohydrates 7.27 g
- Sugars 2.83 g
- Starch 1.88 g
- Fibre 2.52 g
Protein 2.06 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 72.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.2 µg
- Vitamin C 2 mg
- Vitamin E 0.38 mg
- Vitamin K 23.6 µg
Minerals 292 mg
- Major Minerals 290 mg
  - Calcium 20 mg
  - Sodium 20.3 mg
  - Potassium 250 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.2 · vitamin-e: 0.38 · vitamin-k: 23.6 ·

Minerals

Sodium: 20.3 · Potassium: 250 · Calcium: 20 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

Market gardeners and growers selected acorn squash for flavour, yield and keeping quality, including named whole fruit portions.

1800

Cold storage and transport made acorn squash a year-round kitchen staple in many regions, including named whole fruit portions.

2000

Cooks bought prepped forms of acorn squash for speed while markets still sold whole produce, including named whole fruit portions.