Vegetable
Flesh
Flesh of kabocha is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 7.11 g
- Dietary Fibre 2.51 g
- Total Sugars 3.17 g
- Complex / starch 2.01 g
- Protein 1.93 g
- Water 85.5 g
- Energy 35.5 kcal
- Water 85.5 g
- Carbohydrates 7.11 g
- Protein 1.93 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 83.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.51 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 35.4 µg
- Vitamin C 2 mg
- Vitamin E 0.46 mg
- Vitamin K 28.7 µg
- Minerals 427 mg
- Major Minerals 425 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.51 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 35.4 · vitamin-e: 0.46 · vitamin-k: 28.7 ·
Minerals
Flesh of Kabocha: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made kabocha a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made kabocha a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected kabocha for flavour, yield and keeping quality, including named flesh portions.