Vegetable
Fruit
Pattypan fruit is the whole market squash—skin, pale flesh, and central seed cavity—sold by piece or weight. Small “baby” fruit are prized for stuffing and whole roasting; larger fruit are best sliced. The scalloped rim makes attractive rounds on the plate when cut horizontally. Choose firm, glossy specimens without soft spots. Use soon after purchase; summer squash do not store like winter squash. Wash well in the scallops where grit collects.
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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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21 mg
- Salt 0.05 g
- Total Carbohydrate 7.36 g
- Dietary Fibre 2.56 g
- Total Sugars 2.87 g
- Complex / starch 1.98 g
- Protein 2.1 g
- Water 87.3 g
- Energy 34.9 kcal
- Water 87.3 g
- Carbohydrates 7.36 g
- Protein 2.1 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 70.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.58 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.8 µg
- Vitamin C 2 mg
- Vitamin E 0.36 mg
- Vitamin K 22.4 µg
- Minerals 332 mg
- Major Minerals 331 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: 0.58 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.8 · vitamin-e: 0.36 · vitamin-k: 22.4 ·
Minerals
Fruit of Pattypan Squash: composition reflects this culinary part relative to the whole ingredient.
History
Market fruit grades and whole-fruit cookery shaped global produce trade.